Stuffed Bok Choy

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 7

Ingredients:

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

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 jalapeño pepper

1 tablespoon fresh lime juice

1 garlic clove, minced

Directions:

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

By RecipeOfHealth.com