Baby bok choy stuffed with bread crumbs & c

Yield: 4 Servings

Measure Ingredient
½ cup Breadcrumbs
2 tablespoons Olive oil -- divided
6 \N Baby bok choy - about 1/2
\N \N Pound)
¼ cup Ricotta cheese
2 ounces Feta cheese
1 teaspoon 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 <adamsfmle@...> Source: "The Well-Filled Microwave Cookbook" by Victoria Wise and Susanna Hoffman

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