Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 2002


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

248 calories; calories from fat 29%; fat 8g; saturated fat 2g; mono fat 2.1g; poly fat 1.6g; protein 18.8g; carbohydrates 26.1g; fiber 3.2g; cholesterol 53mg; iron 3.3mg; sodium 1034mg; calcium 283mg.