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Singapore-style Turkey Stew

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 45 min
  • $$
Gatheredtable
adapted from The Sunset Cookbook

Ingredients

  • 2 garlic cloves, minced
  • 12 ounce bok choy, trimmed and cut crosswire
  • 2 roma tomatoes, cored and chopped
  • 1/4 cup thinly sliced green onions
  • 3 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh ginger, grated
  • 1 pound ground turkey
  • 1/2 teaspoon five-spice powder
  • 1/2 teaspoon red chile flakes
  • 1/2 teaspoon sea salt
  • 2 tablespoon all purpose flour
  • 1 tablespoon canola oil
  • 1-13.5 ounce can coconut milk
  • 1 3/4 cups chicken broth
  • 1 1/2 cup frozen corn
  • 1 tablespoon fresh lime juice

Directions

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.

Notes

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.

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