Description: Stuffed Baby Bok Choy Cups are an elegant and flavorful dish that pairs the mild, slightly bitter crunch of baby bok choy with a savory, aromatic filling. These bite-sized cups are packed with a mix of vegetables, savory seasonings, and protein (like ground chicken, tofu, or shrimp), offering a fresh, healthy, and satisfying appetizer or side dish. Perfect for those looking for a light, gluten-free alternative to traditional stuffed vegetables, these bok choy cups are bursting with flavor, texture, and a touch of umami from a soy-based sauce. Whether for a casual meal or a festive gathering, they bring a touch of Asian-inspired sophistication to any table.
Ingredients:
- 6 baby bok choy (small heads)
- 1 tablespoon sesame oil (or olive oil)
- 1/2 lb ground chicken, shrimp, or firm tofu (crumbled)
- 1/4 cup onion, finely chopped
- 1/2 cup carrot, grated or julienned
- 2 cloves garlic, minced
- 1/4 cup shiitake mushrooms or other mushrooms, finely chopped (optional)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce (optional for sweetness)
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame seeds (optional)
- 2 green onions, chopped (for garnish)
- Fresh cilantro or Thai basil (optional, for garnish)
Instructions:
- Prepare the Baby Bok Choy:
- Carefully separate the leaves of the baby bok choy, keeping the base intact to form cups. Rinse them thoroughly to remove any dirt or grit, then pat them dry with a paper towel. You’ll need 12-14 leaves depending on the size of the bok choy.
- Cook the Filling:
- In a large skillet or wok, heat the sesame oil over medium heat. Add the ground chicken, shrimp, or crumbled tofu and cook until browned, breaking it apart with a spoon or spatula. If using shrimp, cook until opaque.
- Add the chopped onion, grated carrot, garlic, and mushrooms (if using). Stir-fry for 3-4 minutes, until the vegetables soften and become fragrant.
- Add the soy sauce, hoisin sauce (if using), rice vinegar, and grated ginger to the pan, stirring to combine. Let the mixture cook for an additional 2-3 minutes, allowing the flavors to meld together. Taste and adjust the seasoning with additional soy sauce or vinegar if desired. The filling should be savory with a slight tang and sweetness.
- Stuff the Baby Bok Choy:
- Lay the prepared bok choy leaves flat on a serving platter. Spoon the cooked filling evenly into each bok choy cup, pressing lightly to ensure they’re filled but not overflowing. If necessary, trim the bottom of the bok choy stems to ensure the cups sit upright.
- Serve:
- Garnish each stuffed bok choy cup with a sprinkle of sesame seeds, chopped green onions, and fresh cilantro or Thai basil for extra flavor and color.
- Serve immediately as an appetizer, side dish, or even as a light main course with steamed rice or noodles on the side.
Tips:
- For added depth of flavor, drizzle a little extra soy sauce or hoisin sauce over the stuffed bok choy just before serving.
- You can substitute the ground chicken with other proteins like ground beef, pork, or even tempeh for a vegetarian option.
- These cups can be made ahead by preparing the filling and storing it in the fridge. When ready to serve, stuff the bok choy cups and reheat them briefly.
Optional Variations:
- Spicy Version: Add red pepper flakes or a dash of sriracha to the filling for some heat.
- Nutty Version: Sprinkle crushed peanuts or toasted almonds on top of the stuffed bok choy for extra crunch.
- Vegetarian: Use mushrooms, tofu, and additional veggies like bell peppers or zucchini for a fully plant-based version.
These Stuffed Baby Bok Choy Cups bring a fresh, healthy, and beautifully presented dish to the table, perfect for those who appreciate vibrant, umami-rich flavors with a touch of Asian flair.
