Instructions: Combine garlic, ginger, soy sauce, rice vinegar, sugar, sesame oil, five-spice powder and salt to taste. Stir in green onions. Place turkey tenderloin in shallow glass dish, 1/2 soy sauce mixture and marinate several hours to overnight; reserve remaining 1/2 marinade.

Combine rice and 2 cups water in saucepan. Heat to boiling. Reduce heat to simmer, cover and cook 20 minutes. Add carrots and green beans to rice during last 10 minutes of cooking. Let stand covered while grilling turkey.

Remove turkey tenderloins from dish, discarding marinade, and grill on hibachi or stove-top grill sprayed with nonstick cooking spray over medium-high heat until cooked through, 10 to 15 minutes.

Fluff rice with fork. Divide into two large serving bowls. Slice turkey crosswise and arrange on top of rice.

Combine reserved 1/2 marinade with 1/4 cup water in small saucepan. Bring to boil. Blend together cornstarch and 2 teaspoons water until smooth. Stir into saucepan and bring to boil, stirring constantly, until thickened and clear. Spoon sauce over turkey and sprinkle cilantro leaves on top.

NOTES : One-bowl rice dinners are simple to put together and often are popular. This rice bowl for two uses turkey tenderloins that have been marinated, preferably overnight; if you are pushed for time, marinate the meat as long as you can. Start cooking the rice and vegetables before grilling the tenderloins. While the turkey and rice are cooking, thicken the remaining marinade for a sauce; it takes only about a minute. When youre ready to serve, divide the rice into two deep soup bowls, top with sliced turkey and spoon on sauce. Sprinkle with a few cilantro leaves.

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