Stir-Fried Cumin Green Beans and Chicken
Recipe by Melissa Clark | Total time: 25 minutes The most time-consuming part of any stir-fry is chopping the ingredients into small, quick-cooking pieces. But in this very savory recipe, using ground meat streamlines the process. The tiny bits of ground chicken are also better at absorbing the seasonings, fully taking on the flavors of garlic, cumin, ginger and soy sauce, all brightened by a dash of rice vinegar. The ground chicken (or turkey) gives this a subtly meaty flavor, letting the vegetables and aromatics take center stage. But feel free to substitute ground pork, beef or lamb, if you want something richer and brawnier. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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