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| 1 Esslöffel | canola oil |
| 1 x ca. 450 g | turkey ground |
| 3 1/2 Esslöffel | Chopped green onions; white part only |
| 1 1/2 Esslöffel | ginger minced |
| 1 Esslöffel | garlic minced |
| 1/2 Teelöffel | sesame oil |
| 2 Tasse | Waterchestnuts; canned, drained and rinsed |
| 3 Tasse | Chopped green onions; green part only |
| 5 Esslöffel | Chinese sweet bean paste |
| 2 Esslöffel | sugar granulated |
| 1/2 Teelöffel | sesame oil |
| 1 Teelöffel | Chinese chile paste |
| 2 Tasse | Long-grain white rice |
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Heat canola oil in a wok or heavy skillet, then add the turkey, chopped green onions (white part only), ginger, garlic, and 1/2 teaspoon of sesame oil and stir fry over medium high heat, mashing and breaking up the turkey. Cook turkey until it changes color and separates.
Add the waterchestnuts and chopped green onions (green part only) and stir fry for 1-2 minutes.
Mix the bean paste, sugar, 1/2 teaspoon of sesame oil, and chile paste in a small bowl and pour into wok, stirring to coat. Cook for 3-5 more minutes.
Cook rice according to package directions and serve with hot meat mixture.
Per serving: 441 calories; 9.9 g fat (20.3% calories from fat); 19.9 g protein; 67.3 g carbohydrate; 60 mg cholesterol; 316 mg sodium
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