Jasmine Rice Bowl with Apricot Hoisin Glazed Turkey, Blistered Green Beans, and Warm Sesame Cucumber Salad

Instructions

1. 1

   1. Place the jasmine rice in a sieve and rinse under cold water until the water runs almost clear. Add it to a saucepan with 360 ml (1 1/2 cup) water and a pinch of salt. Bring to a boil, cover, reduce to very low heat, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

2. 2

   2. While the rice cooks, season the turkey strips with half of the salt and the black pepper. In a bowl, mix the hoisin sauce, apricot jam, 15 ml (1 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, the honey, half of the grated ginger, and half of the minced garlic until smooth.

3. 3

   3. In another bowl, make the warm cucumber salad by combining the cucumber, sesame oil, 15 ml (1 tbsp) rice vinegar, 15 ml (1 tbsp) soy sauce, the juice of half the lime, half of the scallions, and 1 tablespoon sesame seeds. Set aside so the flavors can develop.

4. 4

   4. Heat a large skillet or wok over medium-high heat for 2 minutes. Add 15 ml (1 tbsp) neutral oil and stir-fry the green beans with the remaining garlic, remaining ginger, and a pinch of salt for 5 to 7 minutes, until blistered and tender-crisp. If the pan gets too dry, add 15 ml (1 tbsp) water to help finish cooking. Remove and set aside.

5. 5

   5. Return the skillet to high heat for 1 minute. Add the remaining 15 ml (1 tbsp) neutral oil and cook the turkey for 4 to 5 minutes, stirring, until well browned and it reaches a safe internal temperature of 165°F and 74°C.

6. 6

   6. Lower the heat to medium and pour the apricot-hoisin glaze over the turkey. Cook for 1 to 2 minutes, stirring, until the sauce thickens and coats the meat. Add a few drops of juice from the remaining lime half to balance the flavor.

7. 7

   7. To gently warm the cucumber salad without making it too soft, add 2 tablespoons of the hot green beans to the salad bowl and toss lightly. Taste and adjust with the remaining salt or more lime juice if needed.

8. 8

   8. Divide the jasmine rice among 4 bowls. Top with the glazed turkey, blistered green beans, and warm cucumber salad. Finish with the remaining scallions, the remaining sesame seeds, and a little lime zest if using. Serve immediately.