3 Tbsp. reduced-sodium soy sauce or tamari (use wheat/gluten-free if needed)
1 Tbsp. rice wine, mirin or dry sherry
1 tsp. brown sugar
1 tsp. cornstarch
1/4 - 1/2 tsp. crushed red pepper flakes, to taste (optional)
1 Tbsp. vegetable or coconut oil
1 lb. green beans, ends trimmed and cut in half (or use frozen)
1 lb. ground turkey, pork or meatless crumble
2 tsp. minced garlic (3 - 4 cloves)
1 Tbsp. fresh ginger, minced
1/4 cup scallions or chives, thinly sliced
(Start the rice and the fruit salad first, if you are serving them.) In a small bowl or measuring cup, whisk together the soy sauce, rice wine, sugar, cornstarch and red pepper flakes (optional). Set it aside.
Heat a large nonstick skillet over high heat and add the oil. When it is smoking, add the beans (if using frozen beans, defrost them first) and cook, stirring frequently, until they are shriveled and black in spots, 5 - 8 minutes. Reduce heat if necessary to keep them from burning. Transfer the beans to a plate.
Reduce the heat to medium and add the turkey, pork or meatless crumble. Cook until no pink remains, about 5 minutes, then add the garlic and ginger, stirring until fragrant, about 1 minute. Return the beans to the pan, stir the sauce again, and add it to the pan. Cook until heated through and sauce is thickened, about 1 minute. Stir in scallions or chives and serve it immediately, or refrigerate it for up to 3 days, or freeze it for up to 3 months.