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    Stuffed Bok Choy

    Source of Recipe

    Cooking Light-5/02

    List of Ingredients

    • Bok Choy:
    • 28 bok choy leaves (about 2 heads bok choy)
    • 1 (14 1/2 ounce) can fat-free less-sodium chicken broth
    • Stuffing:
    • 1 pound ground turkey
    • 2/3 cup uncooked long-grain rice
    • 1/2 cup finely chopped sweet onion
    • 1/4 cup chopped fresh cilantro
    • 1 tablespoon curry powder
    • 1 tablespoon minced peeled fresh ginger
    • 2 tablespoons rice vinegar
    • 2 teaspoons sesame oil
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground red pepper
    • 1/4 teaspoon black pepper
    • Dipping Sauce:
    • 1/2 cup low-sodium soy sauce
    • 1/4 cup fat-free less-sodium chicken broth
    • 1/4 cup rice vinegar
    • 1 1/2 tablespoons brown sugar
    • 1 tablespoon finely chopped seeded jalapeno pepper
    • 1 tablespoon fresh lime juice
    • 1 clove garlic, minced


    1. To prepare bok choy, remove stems and center ribs from bok choy; cut large leaves in half lengthwise. Heat 1 can of broth in a large skillet over medium-high heat; bring to a boil. Reduce heat and simmer. Place 3 bok choy leaves in broth; cook 15 seconds or until wilted. Remove leaves from pan; cool. Repeat procedure with remaining leaves. Reserve broth in pan.

    2. To prepare stuffing, combine turkey and next 10 ingredients (turkey through black pepper) in a large bowl. Spoon 1 rounded tablespoon turkey mixture onto center of each leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly roll fashion.

    3. Carefully arrange stuffed leaves, seam side down, in a single layer in broth. Repeat procedure with remaining turkey mixture and leaves. Bring to a boil. Cover, reduce heat to medium-low, and cook 30 minutes.

    4. To prepare dipping sauce, combine soy sauce and remeining ingredients. Serve with stuffed leaves.

    5. Yield: 7 seervings (Serving size: 4 stuffed leaves and about 2 tablespoons sauce). 248 cal, 8g fat, 18.8g pro, 26.1g carb, 3.2g fiber, 53mg chol, 3.3mg iron, 1,034mg sod, 283mg calc.




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