Baby Bok Choy Stuffed with Bread Crumbs and Cheese

Title: Baby Bok Choy Stuffed with Bread Crumbs and Cheese
Categories: Vegetables
Yield: 4 Servings

1/2 c Breadcrumbs
2 tb Olive oil; divided
6 Baby bok choy – about 1/2
-pound)
1/4 c Ricotta cheese
2 oz Feta cheese
1 ts Finely chopped lemon peel

Place the bread crumbs on a plate and toss with 1 tablespoon of oil.
Microwave on high( 100 percent power) for 2 minutes, stirring after 1
minute, or until toasted. Rinse the bok choy; set aside the four largest,
and finely chop the remaining two. In a small bowl, with a fork mix
together the ricotta cheese, lemon peel, remaining 1 tablespoon oil,
chopped bok choy and bread crumbs. Gently spread apart the leaves of each
whole bok choy and fill with the cheese mixture. Place in single layer in a
dish, cover, and microwave on high for 4 minutes, or until wilted and
slightly soft. Serve right away or at room temperature. Typos by Brenda
Adams

Source: “The Well-Filled Microwave Cookbook” by Victoria Wise and Susanna
Hoffman
Posted to MC-Recipe Digest V1 #208

Date: Tue, 20 Aug 1996 01:03:55 -0400

From: ADAMSFMLE@aol.com
NOTES : Looking like. a small, leafy nosegay with pearly, lettuce-like
branches spreading from a core,baby bok choy is a cabbage. Until
recently it
was known only to Chinese grocers and cooks, but its appeal has
spread, and
many supermarkets now carry the vegetable. It has two great
advantages: It
steams whole to beautifully decorate a party plate and in the
microwave, it
speeds to such a rapid crunchy doneness, you scarcely turn around
and it’s
ready. It can be simply wilted and buttered, oiled, sauced with
soy, or
included in a stir-fry.