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We've taken the popular Chinese-style side dish and turned it into a protein-packed meal. It's super simple, healthy, and comes together in under 30 minutes, which makes it perfect for a busy weeknight dinner.
This exciting Asian-inspired dish is flavor-packed with unique and bold flavors: blistered green beans, earthy mushrooms, lean ground turkey, sesame oil, ginger, chili-garlic sauce, hoisin, and tamari. Oh! Did we mention garlic? A combination of minced and smashed black garlic gives this dish a double dose of garlicky flavor.
Ready to take the "wow factor" up a notch? Top these rice bowls with a sunny-side up egg. When you cut into the egg, the yolk runs into the stir-fried mixture creating a luxurious sauce. It is so (ridiculously) good!
Recipe adapted from The Weary Chef
As much as I love to cook, I think my favorite recipes are the ones that are super flavorful, healthy, and stress-free. Sometimes, it's just about getting dinner on the table in a hurry.
I have made this dish countless times. It's a hearty, protein-packed, one-bowl meal. It's on my go-to list when I need a quick, healthy, easy dinner. I love the bold, unique flavor combinations and the playful assembly. Instead of stirring the cooked egg into the rice, we serve it on top – turning it into a deconstructed form of traditional fried rice.
In this dish, we will be using an ingredient that you might not be familiar with - black garlic. It is a type of aged garlic whose browning is attributable to the Maillard reaction (a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor) rather than caramelization. It originated as an ingredient in Asian cuisine. It is made by heating the whole bulbs of garlic for several weeks. The taste is sweet and syrupy with hints of balsamic vinegar or tamarind. You'll want to cut the cloves into small pieces then smash them into a paste using the flat side of your knife. They are sticky and have a soft, gummy-like texture. I use black garlic anytime I want a deep, rich, beefy, umami flavor. I ordered some recently on Amazon and completely missed where it mentioned the container size in the product description. I currently have enough black garlic to supply my entire neighborhood – so there will be many, many more recipes using it forthcoming. If you do not wish to try this new ingredient, you can simply omit it.
To get started, heat a large skillet or wok over high heat. Add the sesame oil, sliced green onion, and minced garlic to the pan. Sauté for about 2 minutes, stirring often. Add the ground turkey, breaking up the meat as it cooks. Cook until the meat is completely browned and no longer pink, about 6 to 7 minutes. There is no need to drain any liquid left in the pan. This will help “steam“ our green beans later in the cooking process.
Add in the sliced mushrooms. Cook until they have softened and just started to caramelize.
Next, stir in the black garlic (if using), chili garlic sauce, hoisin, grated ginger, and tamari. Stir well to combine. Continue stirring until the black garlic completely dissolves, about 1 to 2 minutes.
Finally, add the cut green beans to the pan. Continue cooking over high heat for about 7-9 minutes, until the green beans are tender. Stir in the rice wine vinegar, cook for 1 minute longer. Turn off the heat while you prepare your eggs.
For the eggs: Heat 1 tablespoon of oil (sesame or olive) in a large skillet over medium-high heat until hot. Keeping them separated, crack the eggs into the pan. Season with salt and pepper. Cook them for 2 to 4 minutes or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.
To serve: Spoon a half cup of cooked rice or riced cauliflower into the bottom of 4 large serving bowls. Top the rice with the Chinese green bean mixture. Carefully place one sunny-side up egg on top of the stir-fried mixture, taking care not to break the yolk. Garnish with hot sauce, additional sliced green onions, fresh cilantro leaves, and toasted sesame seeds, if desired.
Now, go ahead! Get out of your cooking comfort zone! By experimenting with new or uncommon ingredients, you can take a simple dish and make it surprising, unexpected, and unforgettable.
Your boring Tuesday night dinner for this week just got a lot more interesting.
Yep, you're welcome!
This recipe makes 4 servings but can easily be doubled to make eight. The leftovers reheat beautifully. Cook the eggs just before serving.
To make this a meal prep meal: Divide the Chinese green beans and cooked rice (or riced cauliflower) evenly among 4 microwave-safe containers (8 if doubled). Store in the refrigerator for up to 3 days. Prepare the eggs according to the instructions above, just before serving.
Let's get cooking!
Ingredients
2 cups cooked rice or riced cauliflower (you can use a supermarket shortcut by using a freezer steamer bag of precooked rice or riced cauliflower)
1 tablespoon sesame oil
1 small bunch green onions (green and white parts), sliced thin
2 cloves garlic, minced
2 cloves black garlic, peeled, cut into small pieces, then smashed in a paste using the back of a knife
1 pound ground turkey
2 tablespoons chili garlic sauce ( I used gluten-free)
2 tablespoons hoisin sauce ( I used gluten-free)
2 teaspoons grated ginger
1 pound washed, trimmed green beans, cut in half
1-2 tablespoon(s) tamari or soy sauce (to taste)
1 tablespoon rice vinegar
4 eggs
How to make
Please be sure to visit The Weary Chef for the source recipe and original instructions.
Heat a large skillet or wok over high heat.
Add the sesame oil, sliced green onion, and minced garlic to the pan.
Sauté for about 2 minutes, stirring often.
Add the ground turkey, stir, breaking up the meat as it cooks.
Cook until the meat is completely browned and no longer pink, about 6 to 7 minutes.
Add in the sliced mushrooms.
Continue to cook until they have softened and just started to caramelize.
Stir in the black garlic (if using), chili garlic sauce, hoisin, grated ginger, and tamari.
Stir well to combine. Continue stirring until the black garlic completely dissolves, about 1-2 minutes.
Add the cut green beans to the pan.
Continue cooking over high heat for about 7-9 minutes until the green beans are tender.
Stir in the rice wine vinegar.
Cook for 1 minute longer.
Turn off the heat while you prepare your eggs.
For the eggs:
In a large skillet, heat 1 tablespoon of oil (sesame or olive oil) over medium-high heat until hot.
Keeping them separated, crack the eggs into the pan.
Season with salt and pepper.
Cook for 2-4 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness.
Turn off the heat.
To assemble:
Spoon 1/2 cup of cooked rice or riced cauliflower into the bottom of 4 large serving bowls.
Top the rice with the Chinese green bean mixture.
Carefully place one egg on top of the stir-fried mixture, taking care not to break the yolk.
Garnish with hot sauce, additional sliced green onions, fresh cilantro leaves, and toasted sesame seeds, if desired.
Enjoy!
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