Ingredients

1 pound Ground turkey

1/2 teaspoon Chinese five spice

1/2 teaspoon Chili powder

1/2 teaspoon Salt

1/2 cup seasoned breadcrumbs

1 tablespoon olive or vegetable oil

1/2 teaspoon minced garlic or powder

1 tablespoon grated ginger

1-1/2 cups soymilk

1 teaspoon Coconut extract

1 can chicken broth

1 (8-ounce) can sliced water chestnuts

1 medium onion, sliced

4 stalks bok choy chopped in 1-inch pieces

2 or 3 stalks of celery, 1/4-inch slices

2 medium carrots, 1/4-inch slices

Preparation

Mix the ground turkey with five-spice, chili and salt. Take enough turkey to make a small (3/4-inch) ball. Put seasoned crumbs in a pie tin, add the balls and roll to coat. Fry in the oil until brown on all sides. If the frying pan is large enough, add soymilk, flavored with the coconut extract, chicken broth, garlic, grated ginger and sliced onion, water chestnuts, bok choy, celery and carrots. (If frying pan is not large enough, transfer the meatballs to a large pan)

As in any stew, you can put in anything that appeals to you. Chopped fresh cilantro adds a nice touch if you have some. Using turkey rather than beef or pork, and flavored soymilk, rather than canned coconut milk, greatly reduces fat.

Recipe is courtesy of Bill Rhodes and the American Heart Association.