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LION'S HEAD STEW

Serves 4

2 teaspoons minced ginger

1 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

Cook's notes: 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.

1. 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.

2. In large, deep skillet, heat 1 inch of oil on medium-high heat. Roll meatballs in cornstarch, lightly coating entire surface. Brown meatballs on all sides. They should be

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very well browned and a little crusty. Drain on paper towels.

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

4. 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. Carefully add broth. Bring to simmer. Add meatballs and lower heat to medium; gently simmer about 10 to 12 minutes.

5. 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.

— Recipe from Lucy Lo, Orange County Register

Per serving: 420 calories, 35 g protein, 2 g carbohydrates, 30 g total fat, 2.3 g saturated fat, 45 mg cholesterol, 998 mg sodium, 2 g fiber. Calories from fat: 160.

— Staff analysis