Prep: 1. Slice/mince/chop garlic, bok choy, tomatoes, green onions, cilantro. 2. Grate ginger. Make: 1. In a bowl, mix turkey, five-spice powder, red chile flakes and salt. Shape into 1-inch balls. 2. Pour flour onto a rimmed plate and roll balls in flour to coat. 3. Pour oil in 4 quart pan over medium heat. 4. Add meatballs and cook, turning frequently until browned all over, 7-10 minutes. 5. Add garlic and ginger to pan and stir, 30 seconds. 6. Add coconut milk and broth, bring to simmer. Adjust heat to maintain a simmer, cover, and cook until meatballs are no longer pink in center, about 8 minutes. 7. Stir in bok choy, corn, tomatoes, green onions and lime juice. Cook, stirring occasionally, until bok choy is wilted, about 5 minutes. 8. Sprinkle with cilantro and serve from pan.
Instead of making the meatballs, try using left over meat! Feel free to add a handful of bamboo shoots or mung bean sprouts as well.