Stuffed Bok Choy Recipe

Name: Stuffed Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup eggplant, 1/2-inch diced with skin removed; Salt and pepper; 1/4 teaspoon five spice powder; 1 tablespoon canola oil; 1 roasted bell pepper, peeled and seeded; 2 cups of cooked angel hair pasta; 1 1/2 cups mayonnaise; 2 scallions, sliced thin (white and green parts); 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Bread crumbs, to tighten; Flour, for dusting; Nonstick cooking spray; 6 pieces baby bok choy, split and core removed

Servings: persons

1 cup eggplant, 1/2-inch diced with skin removed
Salt and pepper
1/4 teaspoon five spice powder
1 tablespoon canola oil
1 roasted bell pepper, peeled and seeded
2 cups of cooked angel hair pasta
1 1/2 cups mayonnaise
2 scallions, sliced thin (white and green parts)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Bread crumbs, to tighten
Flour, for dusting
Nonstick cooking spray
6 pieces baby bok choy, split and core removed

1
["Preheat oven to 350 degrees F. Toss eggplant, a pinch of salt and pepper, oil and five spice powder together.", "Spread on baking sheet and roast in oven for 15 minutes or until tender.", "Remove from heat and let cool.", "Dice roasted red pepper.", "Combine eggplant and pepper in large mixing bowl with 6 following ingredients.", "If mixture can not be formed into a cake, add bread crumbs to thicken.", "Season with salt and pepper.", "Divide mixture into 12 portions and form oval cakes.", "Dust each with flour.", "Warm a nonstick frying pan over medium high heat.", "Spray pan with cooking spray.", "Brown cakes on each side and remove from heat.", "Place cakes on a baking sheet and bake at 350 degrees F. for 10 to 15 minutes or until heated through.", "While cakes are cooking, have a pot of salted boiling water waiting.", "Add bok choy and cook until tender.", "Remove from heat and place 3 pieces of bok choy, split side up, on each plate.", "Place noodle cakes on top of each piece.", "Lightly press down so bok choy appears ""stuffed"" with the noodle cake."]

1114

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 14 ingredients. The key ingredients include: 1 cup eggplant, 1/2-inch diced with skin removed, Salt and pepper, 1/4 teaspoon five spice powder, 1 tablespoon canola oil, and more.

Yes, Stuffed Bok Choy falls under the Pasta & Noodles 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