8 oz. green beans, rinsed, ends trimmed, and any strings removed
2 tsp. salad oil
2 cloves garlic, peeled and minced
2 green onions (including green tops), rinsed and thinly sliced
2 serrano or other hot red or green chilies, rinsed, stemmed, and thinly sliced crosswise into rings (see notes)
1 lb. ground turkey breast
2/3 C. fat-skimmed chicken broth
2 T. firmly packed brown sugar
2 T. Asian fish sauce (nam pla or nuoc mam)
1 T. soy sauce
2 tsp. pepper
1 C. chopped fresh Thai or sweet basil leaves
1/4 C. roasted cashews
4 C. hot cooked jasmine rice

In a 3- to 4-quart pan over high heat, bring 2 quarts water to a boil. Add green beans and cook just until they turn bright green and are tender-crisp, 30 seconds. Drain and immediately rinse under cold running water until cool to touch. Cut beans diagonally into 1-inch lengths. Pour oil into a 12-inch nonstick frying pan or 14-inch wok over high heat. When hot, add garlic, half the green onions, and half the chilies. Stir until fragrant, 1 minute. Add ground turkey and stir frequently until very little pink remains and turkey is crumbly, about 5 minutes. Meanwhile, in a 2-C. glass measure, mix chicken broth, brown sugar, fish sauce, soy sauce, and pepper. Pour over turkey mixture and stir until liquid is partly evaporated and turkey is no longer pink in center of thickest pieces (cut to test), about 4 minutes. Stir in green beans and 3/4 C. chopped basil. Pour into a serving bowl and sprinkle with the remaining basil, green onions, and sliced chilies. Top with the cashews. Serve alongside hot cooked jasmine rice.

Yield: 6 servings
Calories: 410
Fat: 5.3g
Fiber: 1.8g