RECIPES OF SINGAPORE

Ingredients

1 lb

1/2 tsp

1/2 tsp

1/2 tsp

2 tbsp

1 tbsp

2 cloves

1 tbsp

1 can (13.5 oz)

1 can (14.5 oz)

1 head

1 can (14 oz)

2

1/4 cup

1/4 cup

1 tbsp

3 tbsp

Lean ground turkey

Chinese five spice powder

Hot chili flakes

Salt (adjust to taste)

All-purpose flour

Vegetable oil

Garlic (minced)

Fresh ginger  (grated)

Coconut milk

Chicken broth

Bok choy (stem end trimmed and cut into 1 inch pieces)

Baby corn (drained)

Tomatoes (rinsed, cored and chopped)

Canned sliced water chestnuts (drained)

Green onions (thinly sliced)

Lime juice

Fresh cilantro leaves (chopped)

1. In a large bowl, mix ground turkey, five spice powder, chili flakes and salt and shape mixture into 1-inch balls
2. Pour flour onto a large plate and roll balls in flour to coat lightly
3. Pour oil into a 4-5 qt nonstick pan over medium-high heat
4. Add meatballs in a single layer; cook, turning often, until lightly browned all over and barely pink in the center, for about 5-7 minutes and using a slotted spoon, transfer to a plate
5. Add garlic and ginger to pan and stir until fragrant, for about 30 seconds then add coconut milk, broth and meatballs and bring to a simmer
6. Adjust heat to maintain a simmer, cover and cook until meatballs are no longer pink in the center, for about 5 minutes
7. 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, for about 5 minutes
8. Sprinkle with cilantro and serve from the pan