2 teaspoons minced ginger1/8 teaspoon sugar1/2 teaspoon salt1 tablespoon cornstarch3/4 teaspoon soy sauce1 teaspoon dry sherry1 tablespoon egg white1/2 teaspoon sesame oil10 ounces ground turkey2 green onions, minced, white and light green portion onlyCornstarch for coating meatballsCanola oil or vegetable oil for frying1 teaspoon cornstarch1 teaspoon soy sauce1 teaspoon water1 tablespoon minced fresh ginger12 ounces baby bok choy, halved lengthwise, thoroughly washed, drained well; see cook's notes3 cups chicken brothOptional for serving: cooked rice
Makes 4 servings.
In medium-large bowl, combine first 8 ingredients, stir to combine. Add turkey and green onions. Gently mix with clean hands. Gently form into 1 1/4-inch balls (mixture will be loose); you will have about 8 meatballs.
In large, deep skillet, heat 3/8-inch of oil on medium-high heat. Roll meatballs in cornstarch, lightly coating entire surface. Brown meatballs on all sides. They should be very well browned and a little crusty. Drain on paper towels.
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In small bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce and 1 teaspoon water; set aside.
In wok or large deep skillet, heat 2 tablespoons oil on high heat. Add 1 tablespoon minced ginger and bok choy; stir-fry for about 30 seconds. Cautiously add broth. Bring to simmer. Add meatballs and lower heat to medium; gently simmer about 10 to 12 minutes. Stir in reserved cornstarch mixture and simmer until mixture thickens ever so slightly. If serving with rice, put a small scoop of cooked rice in the bottom of 4 bowls. Divide meatballs between the bowls and top with soup and vegetables.
Cook's notes: You can use mature bok choy if you prefer; cut it into bite-sized pieces before adding it. If you like a spicy soup, add a pinch of dried red chili flakes or a drop of hot sauce to broth. If desired, garnish with minced cilantro.
Nutritional information per serving without rice: Calories 420 (38 percent from fat), protein 35,2 g, carbohydrates 30.0 g, fat 17.7 g (saturated 2.3 g), cholesterol 45 mg, sodium 998 mg, fiber 2.0 g.