While this stir-fry recipe draws inspiration from Chinese green beans with ground pork, it swaps ground turkey for pork, uses a half-sour pickle in place of sui mi ya cai (Chinese preserved vegetables) and broils the green beans instead of dry frying them, which is the traditional method.
Heat the remaining 1 1/2 tablespoons vegetable oil in a large skillet over high heat. Add the turkey and cook, breaking it up with a wooden spoon, until browned, 3 minutes. Add the garlic, pickle and chile paste and cook until the garlic is slightly golden, about 3 minutes.
04Whisk the chicken broth, soy sauce, sherry and cornstarch in a bowl. Add the green beans to the skillet with the turkey mixture and cook, stirring, 1 minute. Add the soy sauce mixture and cook, stirring occasionally, until the sauce thickens slightly, about 3 minutes. Serve with the rice.