Turkey Stew with an Asian Flavor
Recipe By: Cindi Brandal
Servings size: 4
Preparation Time: 0:40 min
Ingredients
- 1 pound ground lean turkey
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon hot chili flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 cloves garlic - crushed
- 1 tablespoon grated fresh ginger
- 1 can (13 1/2 oz.) light coconut milk
- 1 can (14 1/2 oz.) chicken broth
- 1 medium head Napa cabbage, shredded
- 1 can (14 oz.) baby corn, drained
- 6 oz. frozen peas
- 1 small can sliced water chestnuts, drained
- 1 small can sliced bamboo shoots
- 1/2 cup thinly sliced green onions
- 2 Roma tomatoes, chopped
- 1 tablespoon lime juice
- 3 tablespoons chopped fresh cilantro leaves
Directions
In a bowl, mix ground turkey, cinnamon, cloves, chili flakes, salt, and pepper. Shape into 1-inch balls. Pour flour onto a large rimmed plate and roll balls in flour to coat lightly.
Pour oil into a large (4 or 5-quart) nonstick pan over medium-high heat. In a single layer, cook meatballs, turning frequently, until lightly browned all over and barely pink in the center; about 5 - 7 minutes. Using a slotted spoon, transfer to a plate.
Add garlic and ginger to pan and sauté lightly. Add coconut milk, broth, and meatballs; bring to a simmer. Maintaining a light simmer, cover, and cook until meatballs are no longer pink in the center; about 5 minutes.
Stir in cabbage, peas, baby corn, tomatoes, water chestnuts, bamboo shoots, green onions, and lime juice and cook, stirring often, until cabbage is tender to bite, about 5 minutes. Sprinkle with cilantro and serve.
