Turkey, Green Bean And Mushroom Stir-Fry

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Washington Post


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1 tablespoon peanut oil

1 medium onion, cut into thin wedges

1/2 teaspoon crushed garlic

1 teaspoon grated ginger root

1 pound ground turkey

1/2 to 1 small red Thai pepper, stemmed, seeded and finely diced

1 cup (4 to 6 ounces) button mushrooms, coarsely chopped

1/2 to 1 cup low-sodium chicken broth

1 tablespoon oyster-flavored sauce

1 tablespoon fish sauce

1 cup (4 ounces) green beans, chopped

1/2 small Chinese or Napa cabbage, cut into shreds (2 to 2 1/2 cups)

1 tablespoon chopped cilantro leaves, plus more for optional garnish

1 cup packed bean sprouts, rinsed and patted dry

Sesame oil

1 cup cooked jasmine rice

Chopped scallions, for garnish (optional)

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