One-Pot Thai-Inspired Turkey Larb with Green Beans

Prepare the vegetables: Wash 12 oz of fresh green beans, trim the ends, and cut them into 1-inch pieces. Peel and thinly slice 3 medium shallots. Peel and mince 3 garlic cloves. Peel and finely grate 1 tbsp of fresh ginger. Wash, seed, and thinly slice 1 red jalapeño chili. Wash, dry, and finely chop 1/2 cup of fresh cilantro and 1/2 cup of fresh mint leaves. Juice 2 fresh limes to yield about 4 tbsp of juice.

Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the sliced shallots, minced garlic, grated ginger, and sliced jalapeño. Sauté for 3 minutes, stirring constantly, until the shallots are softened and highly fragrant.

Add the 12 oz of trimmed green beans and 2 tbsp of water to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until the green beans are bright green and crisp-tender.

Reduce the heat to medium. Add the 2 lb of leftover cooked Tex-Mex ground turkey mixture (reserved from Day 1) to the skillet, breaking up any large clumps with a wooden spoon. Sauté for 4 minutes, stirring frequently, until the turkey is completely warmed through.

Pour in 3 tbsp of fish sauce, 4 tbsp of fresh lime juice, and sprinkle 1 tbsp of light brown sugar over the mixture. Cook for 1 to 2 minutes, tossing well to coat the turkey and green beans evenly in the sauce.

Remove the skillet from the heat. Fold in the 1/2 cup of chopped fresh cilantro and 1/2 cup of torn fresh mint leaves. Serve immediately while warm.