A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Ginger Meatball Stir-Fry
- add review
- #89819
Tender meatballs made from ground turkey or chicken are stir fried with shiitake mushrooms and baby bok choy in a flavorful hoisin sauce mixture and served over jasmine rice.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
4 scallions, trimmed, white and dark-green parts separated
1 1/4 pound ground turkey or chicken
2 teaspoons grated fresh ginger
1 tablespoon fresh lime juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup jasmine rice
1 3/4 cup water
3 tablespoons canola oil
2 teaspoons cornstarch
1 tablespoon rice wine or dry sherry
3/4 cup low-sodium chicken broth
3 tablespoons hoisin sauce
4 cloves garlic, thinly sliced
12 ounces shiitake mushrooms, stems discarded, caps torn in half
1 pound baby bok choy, sliced
directions
Mince the white and light-green parts of the scallions. Cut the dark-green parts into 2-inch-long pieces, and then cut vertically into matchstick strips; set aside.
In a bowl, combine the minced scallions with the ground turkey, grated ginger, lime juice, 1/2 teaspoon salt, and black pepper. Mix until just combined. Form the mixture into 1-inch meatballs and place on a plate or baking sheet. Set in the refrigerator while you prepare the rice.
Combine the rice, water, and remaining salt in a saucepan. Bring to a boil over medium-high heat then turn the heat to low. Cover the pan and let cook on low heat for 10 minutes. Remove the pan from the heat and let stand, covered, for 5 more minutes. Keep covered while you prepare the rest of the recipe.
Heat 2 teaspoons of the oil in a wok or large skillet. Add the meatballs, in batches, and brown on all sides. This should take about 5 minutes per batch. Remove the meatballs from the skillet with a slotted spoon and let drain on paper toweling. Repeat with remaining meatballs, adding 2 more teaspoons of oil per batch.
In a bowl, whisk together the cornstarch and rice wine. Stir in the broth and hoisin sauce.
Wipe any remaining oil from the wok. Place the wok over medium-high heat and add the remaining oil. Add the garlic and cook, stirring constantly, for 30 seconds. Add the mushrooms and cook, stirring for 2-4 minutes.
Return the meatballs to the wok along with the bok choy. Cook, stirring gently, for 2 minutes. Stir in the cornstarch mixture. Bring the sauce to a boil and cook, stirring frequently for 2-3 minutes or until the sauce has thickened.
Remove the wok from the heat and stir in the remaining scallions.
Remove the lid from the rice and fluff gently with a fork. Place a serving of rice in each individual serving bowl. Top with the ginger-meatball mixture and serve immediately.
nutrition data
Nutritional data has not been calculated yet.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
see more stir fry recipes
reviews & comments
August 20, 2013
DELICIOUS RECIPE@!
July 23, 2013
This dish was good, and seemed authentic Asian. I'm not a real fan of bok choy as it can be a little tough and acidic. But the baby bok choy was actually quite tasty. Sometimes chicken or turkey meatballs can be a little dry or crumbly, but these were delicious. The sauce too.
July 23, 2013
Very tasty! Used ground chicken for the meatballs which were very tender and flavorful. The shiitake mushrooms and bok choy go well with the dish and it actually comes together in under 30 minutes if you multitask.