Singapore Turkey Stew
Robyn Carter
ingredients
- 1 lb. ground turkey
- 1/2 tsp. Chinese 5 Spice
- 1/2 tsp. hot chile flakes
- 1 can coconut milk
- 2 cans chicken broth
- 1 head bok choy
- 1/2 tsp. salt
- 1 T. vegetable oil
- 2 T. flour
- 2 garlic cloves, minced
- 1 T. grated fresh ginger
- 1 can baby corns
- 2 Roma tomatoes, chopped
- 1/4 c. sliced water chestnuts
- 1/2 c. sliced green onions
- 1 T. freshly squeezed lime juice
- 3 T. chopped cilantro (optional)
directions
- 1
In a large bowl, mix the ground turkey, 5 spice, chili flakes and salt. Shape into 1" balls. Pour flour onto a large rimmed plate and roll balls in flour to coat lightly.
- 2
Pour oil into 4-5 qt. nonstick pan over mid-high heat. Add meatballs in single layer. Cook, turning, until lightly browned (5-7 minutes). Transfer to plate.
- 3
Add garlic and ginger to pan and sautè about 30 seconds. Add coconut milk, broth and meatballs. Bring to a simmer, cover and cook about 5 minutes, until meatballs are no longer pink in center.
- 4
Stir in bok choy, baby corn, tomatoes, chestnuts, green onions and lime juice. Cook until bok choy leaves are wilted and stems are barely tender to bite.
- 5
Sprinkle with cilantro and serve from pan!
Source: Nancy
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