Stuffed Bok Choy

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


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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 jalapeño 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.

Created date

September 2004

Nutritional Information

Calories 248
Caloriesfromfat 29 %
Fat 8 g
Satfat 2 g
Monofat 2.1 g
Polyfat 1.6 g
Protein 18.8 g
Carbohydrate 26.1 g
Fiber 3.2 g
Cholesterol 53 mg
Iron 3.3 mg
Sodium 1034 mg
Calcium 283 mg