Instructions: 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.

NOTES :
This is a recipe from Nina Simondss new cookbook, which we are really enjoying. She suggested serving the turkey wrapped in lettuce leaves, but we decided to put it over rice. I also reduced the amounts of sesame oil (1/2 tablespoon and one tablespoon in her original recipe, reduced it to 1/2 teaspoon each). We thought this was great, and will definitely make it again.

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