Oriental Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 326.7
  • Total Fat: 24.5 g
  • Cholesterol: 92.7 mg
  • Sodium: 846.0 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 2.9 g
  • Protein: 26.6 g

View full nutritional breakdown of Oriental Stew calories by ingredient
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Oriental stew with ground turkey and tofu Oriental stew with ground turkey and tofu
Number of Servings: 6


    1 pound ground turkey
    1 egg, extra large, lightly beaten
    1 tablespoon sesame oil
    4 tablespoons peanut oil
    1 teaspoon Chinese five spice
    1 cup chicken broth
    4 cloves garlic, minced
    1/4 cup ginger, minced
    1 cup scallions, chopped
    2 medium bell peppers (mix of red, yellow, or orange), chopped
    3 medium jalapeno peppers, chopped
    4 tablespoons soy sauce
    1 block tofu, firm, diced
    2 tablespoons corn starch


I'll start with a comment about the ingredients, specifically the ground turkey, peppers, and tofu. I've found that in general 85/15 or 93/7 ground turkey works best. If you choose a very lean or white breast ground turkey, 97% fat free or more, the meat chunks will come out larger, about peanut size. This affects the presentation in my opinion, but doesn’t have any real impact on flavor. As for the peppers, I use one red and one yellow pepper for the pleasing colors it creates when the dish is done. I never use green bell peppers, both for flavor issues, and because the jalapenos give the dish a green color. Also, I like the peppers to be chopped pretty small; think about the possibility of getting a good sized chunk of jalapeno in a spoonful of stew! Finally, for the tofu I use a medium to firm block; hard is just that, too hard, and soft or silken will turn to mush.

Prepare the garlic, ginger, and scallions; I remove the skin from the garlic cloves, peel the scallions and rough-cut into clove-sized chunks, and cut the scallions into 1/4" slices, then place them all in a medium food processor until I get small, uniform pieces. Use care not to over-process. In a large bowl combine the turkey, egg, garlic, ginger, scallions, sesame oil, Chinese five spice, 2 of the 4 tablespoons of soy sauce, and 1 of the 2 tablespoons of corn starch. Mix together well, similar to preparing meatloaf, and let stand while you prepare the peppers. Remove the caps and seeds from all the peppers, including the jalapenos. I again use the food processor to get petite, uniform pieces. Otherwise just finely chop. Place all of the peppers together in a bowl and add 2 of the 4 tablespoons of peanut oil. When you process the bell peppers they will give up quite a bit of water; I strain this off and save for the next step. In yet another bowl add the broth, any water from the tofu and peppers, and the remaining corn starch. Mix together well. Dice the tofu into about ¼” squares and hold in what is possibly the last bowl you have in the kitchen. Have all ingredients next to the stove and ready to go before you start cooking. Once you start there is very little time for stopping! Add the remaining peanut oil to a large non-stick wok; if you don't have a wok I recommend using a large (4 to 5 quart) sauce pan. Heat the wok over high heat until the oil shimmers, then add the meat mixture; use care not to splash the oil! Stir and fold slowly but constantly until the turkey meat turns white. Remove the meat from the wok into a waiting bowl, add the remaining soy sauce over the top, and set aside. Replace the wok on the heat and turn down to medium. Immediately add the peppers to the wok. Stir in the same fashion as the meat until the pieces start to tender, only about 2 or 3 minutes. Add the meat back into the wok, along with the tofu cubes, and mix all ingredients together well. Return the heat to high and add the broth and starch mixture. Bring to a boil and stir while the mixture thickens; I look for a consistency close to a hearty stew, but less than a gravy. Turn the heat to low and serve.

We eat this as a stand-alone meal similar to other stews. It's become somewhat of a "comfort food!"

Number of Servings: 6

Recipe submitted by SparkPeople user MPANGRAC.

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