Bok Choy is perhaps one of the easiest veggies to grow (at least at our place). It's a staple in many Asian dishes (often with ginger and garlic) but there's also other ways of using it that you may not have thought of:
Baby Bok Choy Stuffed with Bread Crumbs and Cheese
1/2 cup Breadcrumbs
2 tbl Olive oil, divided
6 x Baby bok choy –
1/4 cup Ricotta cheese
2 oz Feta cheese
1 tsp 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.