Stuffed Bok Choy Recipe

Name: Stuffed Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 garlic clove, minced

Servings: persons

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 garlic clove, 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 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.

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Bok choy:, 28 bok choy leaves (about 2 heads bok choy), 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth, Stuffing:, and more.

Yes, Stuffed Bok Choy falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions