MAIN DISH

LION'S HEAD STEW

I have tinkered with this recipe over the years. Instead of using ground pork for the meatballs, I use ground turkey. You can use mature bok choy if you prefer; cut it into bite-sized pieces before adding it. If you like a spicy soup, add a pinch of dried red chili flakes or a drop of hot sauce to broth. If desired, garnish with minced cilantro.

• 2 teaspoons minced ginger

•  teaspoon sugar

•  ½ teaspoon salt

• 1 tablespoon cornstarch

•  ¾ teaspoon soy sauce

• 1 teaspoon dry sherry

• 1 tablespoon egg white

•  ½ teaspoon sesame oil

• 10 ounces ground turkey

• 2 green onions, minced, white and light green portion only

• Cornstarch for coating meatballs

• Canola oil or vegetable oil for frying

• 1 teaspoon cornstarch

• 1 teaspoon soy sauce

• 1 teaspoon water

• 1 tablespoon minced fresh ginger

• 12 ounces baby bok choy, halved lengthwise, thoroughly washed, drained well; see cook's notes

• 3 cups chicken broth

• Optional for serving: cooked rice

In medium-large bowl, combine first 8 ingredients, stir to combine. Add turkey and green onions. Gently mix with clean hands. Gently form into 1 ¼-inch balls (mixture will be loose); you will have about 8 meatballs.

In large, deep skillet, heat 1-inch oil on medium-high heat. Roll meatballs in cornstarch, lightly coating entire surface. Brown meatballs on all sides. They should be very well browned and a little crusty. Drain on paper towels.

In small bowl, combine 1 teaspoon cornstarch, 1 teaspoon soy sauce and 1 teaspoon water; set aside.

In wok or large deep skillet, heat 2 tablespoons oil on high heat. Add 1 tablespoon minced ginger and bok choy; stir-fry for about 30 seconds. Cautiously add broth. Bring to simmer. Add meatballs and lower heat to medium; gently simmer about 10 to 12 minutes. Stir in reserved cornstarch mixture and simmer until mixture thickens ever so slightly. If serving with rice, put a small scoop of cooked rice in the bottom of 4 bowls. Divide meatballs between the bowls and top with soup and vegetables. Makes 4 servings.

Per serving (without rice): 420 calories (38 percent from fat), 17.7 g fat (2.3 g saturated) 45 mg cholesterol, 35.2 g protein, 30 g carbohydrates, 2 g fiber, 998 mg sodium.

Join the discussion

Note: If this is your first time using our NEW commenting system, you will have to LOG OUT and then LOG BACK IN.

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. In order to post comments, you must be a registered user of MiamiHerald.com. Your username will show along with the comments you post. Thank you for taking the time to offer your thoughts.

     Showing: Oldest first Newest first Most-recommended first Least-recommended first

@Nyx.AuthorDisplayName@ wrote on @Nyx.PostedAtTime@:

@Nyx.CommentBody@

@Nyx.Recommender@ @Nyx.AbuseReporter@