***Meatballs*** 1 1/2 pound ground turkey 1 teaspoon salt 1 teaspoon ground white pepper 1/2 teaspoon ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon powdered ginger 2 teaspoons sesame oil 1 teaspoon cooking sherry or dry white wine 2 teaspoons light soy sauce 1 teaspoon dark soy sauce 1 egg 2 tablespoons cornstarch ***Stir-Fry*** 3 tablespoons vegetable oil, divided 1/2 cup chopped onion 2 cloves garlic, mashed 2 pounds bok choy, washed well, drained, and chopped into 1-inch pieces 1 stalk celery, thinly sliced 2 tablespoons oyster sauce 2 tablespoons light soy sauce 2 cups water or chicken stock, more as needed 2 tablespoons cornstarch, dissolved in 2 tablespoons cool water coarse salt ground white pepper sugar 1 teaspoon sesame oil
Combine all meatball ingredients in a large bowl, mixing well, but using a light hand. Form into meatballs, about 1" in diameter. Cover and refrigerate for at least 30 minutes.
Heat 2 tablespoons vegetable oil over high heat in a wok or large skillet. Add meatballs and cook, turning, until lightly browned and just cooked through, about 8 minutes. Remove with a slotted spoon or spatula and set aside.
Add remaining oil to wok and add onions. Season with pinches of salt, white pepper and sugar. Cook until just barely translucent. Add garlic and celery; cook about 1 minute. Add bok choy and stir-fry about 2 minutes.
Add oyster sauce, soy sauce, and stock. Bring to a boil and add cornstarch slurry, stirring until thickened. Add meatballs and simmer briefly to heat through.
Check seasonings and add sesame oil before serving at once.
320 calories, 20 grams fat, 11 grams carbohydrates, 24 grams proteinper serving. This recipe is low in carbs.