Wednesday, April 18, 2007

Suggested by Heather - Stuffed Bok Choy

I'll post the recipe, but basically you remove the stem and big center vein so you're left with just leaf, then you wilt it in chicken stock (like just for a few seconds), let it cool, then stuff it. The stuffed leaves simmer in the same chicken stock to cook.

Stuffed Bok Choy
Cooking Light, MAY 2002

Bok choy:
28 bok choy leaves (about 2 heads bok choy)
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth

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 jalapeƱo pepper
1 tablespoon fresh lime juice
1 garlic clove, minced

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.

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.

Carefully arrange stuffed leaves, seam sides 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.

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

Yield: 7 servings (serving size: 4 stuffed leaves and about 2 tablespoons sauce)

CALORIES 248(29% from fat); FAT 8g (sat 2g,mono 2.1g,poly 1.6g); PROTEIN 18.8g; CHOLESTEROL 53mg; CALCIUM 283mg; SODIUM 1034mg; FIBER 3.2g; IRON 3.3mg; CARBOHYDRATE 26.1g

**Things I will probably mess around with next time.... for the filling, I think I'll use chili sesame oil rather than plain, plus instead of using curry powder, I'll probably use individual spices (at least cumin, chili, maybe some coriander, I have to think about this one), and I have to figure out what the directions on wrapping them mean - mine ending up looking just like stuffed grape leaves.

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