*This makes a gumbo type stew.*
My sister in law, Cele, introduced my husband and I to this dish recently, and IT. IS. AWESOME!
For Stir fry:
1 bunch bok choy, well rinsed and patted dry, then sliced in 1 inch pieces
2 carrots medium size, cut thin on the diagonal
1/2 head of savoy cabbage, sliced into strips
2 cloves garlic, mashed
1 tsp fresh minced, or 1/2 tsp ground— ginger
1/4 cup soy sauce
1 medium onion, diced or sliced thin
celery 2 stalks, cut on the diagonal
Broccoli—1 fresh crown, or 2 cups frozen florets
green onions and sesame seeds for garnish
optional veggies: mushrooms, water chestnut, bamboo shoots, green beans...the possibilities are endless.
for the sauce:
3 cups chicken stock [or 3 cups water and 3 tsp chicken bouillon granules]
2 TB corn starch
1/4 cup Soy sauce
1 tsp rice wine vinegar
1 tsp dry sherry [or any dry wine will work fine]
2 tsp. of sesame oil
1 tsp white sugar
*optional*: 2 tsp sirachi or asian chili sauce [or 1/4-1/2 tsp red pepper flakes]
mix all ingredients well with a whisk-- adding the corn starch last while whisking.
for the meatballs:
in large mixing bowl mix:
1 pound ground turkey
1/2 cup regular fine bread crumbs
4 TB soy sauce
1/2 tsp onion powder
2 cloves garlic, minced [ 1 tsp powdered]
1/4-1/2 tsp ground black pepper
2 TB fresh parsley, minced (2 tsp, dried)
1 tsp. sesame oil
mix well and form into meatballs about 1-1.5" in diameter
**Cooking the meatballs:
1. in a hurry?—Heat 2 tablespoons vegetable oil over high heat in a wok or large skillet. Add meatballs and cook, turning, until lightly browned and just cooked through, about 8 minutes. Remove with a slotted spoon or spatula and set aside.
2. have a few more minutes? BAKE them: line large baking pan with parchment paper [or aluminum foil sprayed with cooking spray]
Bake at 400 degree-- for 20 minutes.
(These will also go into the pot with the sauce and veggies to simmer, so any residual cooking can be completed then)
Now onto the veggies!
In a large deep dish skillet or wok, heat 2 TB. of veg oil. add add onions. Season with pinches of salt, pepper and sugar. Cook until just barely translucent. Add garlic, carrots, broccoli, and celery; cook about 1 minute. Add bok choy and stir-fry about 2 minutes [ until bright green].
Add the sauce and meatballs and simmer for about 5 minutes on low heat.
* OPTIONS! OPTIONS!* Serve over quinoa, jasmine rice, brown rice, or egg noodles [cooked according to package directions]
Garnish with chopped green onion and sesame seeds