Lion's Head Stew 2 teaspoons minced ginger 1/8teaspoon sugar 1/2 teaspoon salt 1 tablespoon cornstarch 3/4 teaspoon soy sauce 1 teaspoon dry sherry 1 tablespoon egg white 1/2 teaspoon sesame oil 10 ounces ground turkey 2 green onions, minced, whi...
Lion's Head Stew
2 teaspoons minced ginger
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
3 cups chicken broth
Cooked rice (optional) for serving
In medium-large bowl, combine first 8 ingredients, stir to combine. Add turkey and green onions. Gently mix with clean hands. Gently form into 1¼-inch balls (mixture will be loose); you will have about 8 meatballs.
In large, deep skillet, heat C,-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.
Yield: Serves 4.
Approximate nutritional information per serving (without rice): 420 calories, 35.2 grams protein, 30 grams carbohydrates, 17.7 grams fat, 45 milligrams cholesterol, 998 milligrams sodium, 2 grams fiber.
2 tablespoons butter
1 5-ounce package Canadian bacon
1 small sweet onion, diced
1 6-ounce package coleslaw mix
12 baby red potatoes, halved
2 14½-ounce cans chicken broth
5 sprigs fresh thyme, tied together
½ teaspoon salt
Freshly ground pepper
2 tablespoons Dijon mustard
1 tablespoon flour
1/3 cup whipping cream
Heat butter over medium heat in large skillet or Dutch oven. Add Canadian bacon; cook until lightly browned on one side, 1 minute. Turn; cook 1 minute. Remove to a plate.
Add onion to skillet; cook 2 minutes. Add coleslaw mix; cook, stirring often, until onions begin to brown and cabbage wilts. Increase heat to medium-high. Add potatoes, broth, thyme, salt and pepper to taste. Heat to boil; reduce heat to simmer. Cover; cook until potatoes are tender, about 15 minutes.
Mix mustard and flour in a small bowl; stir in a small amount of the cream until smooth. Stir in remaining cream. Add cream mixture and Canadian bacon to skillet. Cook, stirring, until broth is slightly thickened, about 2 minutes. Serve in wide bowls.
Yield: Serves 4.
Approximate nutritional information per serving: 595 calories, 17 grams fat, 55 milligrams cholesterol, 89 grams carbohydrates, 21 grams protein, 1,585 milligrams sodium, 9 grams fiber.