Minnesota Cooking: Stuffed Bok Choy

Updated on March 22, 2017

Bok Choy

Bok choy is an Asian cabbage that is shaped like a bunch of celery, but the texture is more of a lettuce or a cabbage. The flavor is a mild, sweet flavor with a small amount of crunch. Firm, yet easy to chew. Texture very similar to a fresh spinach leaf.

At any rate, we received a box of green peppers and this bok choy. What to do with all of it? The peppers we decided to stuff, bake, and freeze for a later meal. It occurred to me that this was the time to try a new recipe. Something creative. How could I wreck it, since neither I nor my hubby had ever eaten it, so there was nothing to compare it to.

So, I made the decision to cook it like a cabbage roll and stuff it with itself.

Cook Time

Prep time: 1 hour
Cook time: 2 hours
Ready in: 3 hours
Yields: 16 stuffed bok choy rolls

Ingredients

  • 1 head bok choy
  • 16 leaves bok choy
  • 2 cups bok choy, sliced
  • 1 pound pork sausage, browned
  • 6 small sweet peppers, chopped
  • 1 cup sweet onion, chopped
  • 2 teaspoons worchestershire sauce
  • 1 jar Pace salsa

Instructions

  1. Remove end from bok choy. Discard. Count out 15 leaves and set aside. Take remaining leaves, and start slicing across into 3/8 inch strips.
  2. In a frying pan, place a pound of medium seasoned pork sausage and saute over medium heat, flipping and turning until evenly browned. After first flipping, add your chopped onions and peppers.
  3. Cover and let onions and peppers soften. Once your bok choy is sliced, add bok choy to pan of pork, onions and peppers. Cover and let flavors merge. Add a small amount of Worchestershire sauce to mix. Stir.
  4. Get another frying pan ready.
  5. Take one leaf and place a generous scoop of pork mixture into the rounded end. Tuck the round end around the meat and start to roll towards the small end. Place in frying pan. Repeat with remaining bok choy leaves.
  6. Pour a jar of salsa onto the top of the now stuffed, rolled bok choy. Turn your heat onto medium and bring to a boil. Cover and reduce heat to simmer, and cook for an hour. Just long enough to slightly soften the bok choy.
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Meat Mixture

I used a store brand of pork sausage. It was a medium heat sausage and I placed it into the frying pan on medium heat. I covered the pan while it was cooking to increase the moist heat.

6 Colored Sweet Peppers

I took two yellow, two red and two orange sweet peppers and slice the ends off, removed the seeds and pulp and sliced them into chunks.I placed the chunks into my mini food processor and pulsed them into a small chop.I added them to my meat mixture so they could soften.

I also added a cup of chopped onions to the meat mixture. A small amount of worchestershire sauce, and a quick stir, chopping the pork sausage into small pieces.

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Click thumbnail to view full-size

Preparing the Bok Choy

I washed the bok choy and sliced off the end, since I wanted to pull the leaves off and retain 16 of them for wrapping and the rest I decided to slice and add to the meat mixture.

So, now, the meat mixture has all the vegetables steaming and the whole mixture is ready to stuff into the leaves.

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Bok Choy

I washed the bok choy, discarded the outer leaves that had dryness and retained 16 good leaves that were to be my rollers.

The rest I sliced into 3/8 inch slices and added it to my meat mixture. It compared to adding coleslaw mix. It worked excellently.

I covered the pan with the meat and vegetables, and let it simmer while I filled the bok choy.

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Click thumbnail to view full-size

Fill Bok Choy

Mentally divide your pan full of pork into 16 portions. Place a generous spoonful of pork mixture onto your first bok choy leaf on the rounded end. Roll the end over and tuck around your meat, continuing to roll away from you.

Place the rolled bok choy into your waiting frying pan. [This is the second pan]

Roll the rest of the leaves and place them next to each other in the pan. Cover with a tomato based sauce. I used Pace picante sauce. It was a 15 ounce jar..

Medium heat, bring to a boil, and turn heat to medium low and simmer for an hour.

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Click thumbnail to view full-size

Questions & Answers

    Comments

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      • firstcookbooklady profile imageAUTHOR

        Char Milbrett 

        19 months ago from Minnesota

        Thanks, Larry Rankin! I appreciate your comments.

      • Larry Rankin profile image

        Larry Rankin 

        19 months ago from Oklahoma

        I always enjoy your culinary advice.

      • firstcookbooklady profile imageAUTHOR

        Char Milbrett 

        19 months ago from Minnesota

        They were good!

      • firstcookbooklady profile imageAUTHOR

        Char Milbrett 

        19 months ago from Minnesota

        It was very flavorful.

      • firstcookbooklady profile imageAUTHOR

        Char Milbrett 

        19 months ago from Minnesota

        Good luck. Next time I may try shrimp.

      • MsDora profile image

        Dora Weithers 

        19 months ago from The Caribbean

        Thanks for the recipe and the demonstration in pictures. I will have to replace the pork sausage, but I hope mine will be still enjoyable.

      • peachpurple profile image

        peachy 

        19 months ago from Home Sweet Home

        Oh boy! your bok choy looked like KIMCHI cabbage, must be super tasty, I want to try this

      • RTalloni profile image

        RTalloni 

        19 months ago from the short journey

        Oh child these look yum! Thanks for sharing your recipe.

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