Singapore Turkey Stew

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Don't let the list of ingredients scare you...this goes together quickly and easily (i made it after work, it was on the table in 45 minutes). I found this in sunset magazine.

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Steps

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In a large bowl , mix ground turkey , five spice , chili flakes and salt.

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Shape mixture into 1-inch balls.

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Pour flour onto a large plate and roll balls in flour to coat lightly.

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Pour oil into a 4-5 qt nonstick pan over medium-high heat.

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Add meatballs in a single layer.

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Cook , turning often , until lightly browned all over and barely pink in the center , about 5-7 minutes.

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Using a slotted spoon , transfer to a plate.

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Add garlic and ginger to pan and stir until fragrant , about 30 seconds.

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Add coconut milk , broth and meatballs.

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Bring to a simmer.

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Adjust heat to maintain a simmer , cover and cook until meatballs are no longer pink in the center , about 5 minutes.

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Stir in bok choy , baby corn , tomatoes , water chestnuts , green onions , and lime juice and cook , stirring often , until bok choy leaves are wilted and stems are barely tender to bite , about 5 minutes.

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Sprinkle with cilantro and serve from the pan.

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Ingredients

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lean ground turkey, chinese five spice powder, hot chili flakes, salt, all-purpose flour, vegetable oil, garlic, fresh ginger, coconut milk, chicken broth, bok choy, baby corn, italian tomatoes, sliced water chestnuts, green onion, lime juice, fresh cilantro leaves