Minnesota Cooking: Stuffed 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. The texture is 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.
- 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
- Remove the ends from the bok choy. Discard. Count out 15 leaves and set aside. Take remaining leaves, and start slicing across into 3/8 inch strips.
- 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.
- Cover and let onions and peppers soften. Once your bok choy is sliced, add bok choy to a pan of pork, onions, and peppers. Cover and let flavors merge. Add a small amount of Worchestershire sauce to mix. Stir.
- Get another frying pan ready.
- 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 a frying pan. Repeat with remaining bok choy leaves.
- Pour a jar of salsa onto the top of the now stuffed, rolled bok choy. Turn your heat onto medium and bring it to a boil. Cover and reduce heat to simmer, and cook for an hour. Just long enough to slightly soften the bok choy.
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 Worcestershire sauce, and a quick stir, chopping the pork sausage into small pieces.
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.
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.
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.
© 2017 Char Milbrett