Asian Turkey Meatballs with Bok Choy
Ground turkey is a perfect vehicle for Asian seasonings. Bright notes of ginger, garlic, and sesame oil accent the light texture of the tender meatballs, which are contrasted by crisp bok choy and celery. A flavorful sauce of chicken stock and oyster sauce brings the dish together and creates a perfect pairing with steamed rice or chow mein noodles.
Asian Turkey Meatballs with Bok Choy
***Meatballs***
1 1/2 lb ground turkey
1 ts salt
1 ts ground white pepper
1/2 ts ground black pepper
1/2 ts onion powder
1/2 ts garlic powder
1/2 ts powdered ginger
2 ts sesame oil
1 ts cooking sherry or dry white wine
2 ts light soy sauce
1 ts dark soy sauce
1 egg
2 tb cornstarch
***Stir-Fry***
3 tb vegetable oil
1/2 c chopped onion
2 cloves garlic, mashed
2 lbs bok choy, washed well, drained, and chopped into 1-inch pieces
1 stalk celery, thinly sliced
2 tb oyster sauce
2 tb light soy sauce
2 cups water or chicken stock, more as needed
2 tb cornstarch, dissolved in
2 tb cool water
Coarse salt
Ground white pepper
Sugar
1 ts sesame oil
Combine all meatball ingredients in a large bowl, mixing well, but using a light hand. Form into meatballs, about 1″ in diameter. Cover and refrigerate for at least 30 minutes.
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.
Add remaining oil to wok and add onions. Season with pinches of salt, white pepper and sugar. Cook until just barely translucent. Add garlic and celery; cook about 1 minute. Add bok choy and stir-fry about 2 minutes.
Add oyster sauce, soy sauce, and stock. Bring to a boil and add cornstarch slurry, stirring until thickened. Add meatballs and simmer briefly to heat through.
Check seasonings and add sesame oil before serving at once.
