Stuffed Baby Bok Choy Cups
Delicate baby bok choy cups filled with a savory shrimp, chicken, or fish paste mixture and optionally topped with a light sauce. A versatile, elegant dish perfect for appetizers or sides.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2–3 servings
- Category: Appetizer
- Method: Steamed
- Cuisine: Chinese
- Diet: Low Fat
Ingredients
4–6 baby bok choy
1/4 lb shrimp or fish paste, or minced chicken
Handful of cilantro (or substitute with green onion)
A bit of Chinese cured sausage (lap cheong), finely diced
Salt and pepper (white pepper preferred)
1 tablespoon cornstarch
1 tablespoon cooking wine
1 tablespoon sesame oil
Optional Sauce:
5 oz chicken broth
1 oz cornstarch-water mixture (for thickening)
Instructions
- Trim and separate the baby bok choy, keeping the cup shapes intact.
- Prepare the filling by mixing shrimp (or chicken), cilantro or green onion, sausage, cornstarch, cooking wine, sesame oil, and a pinch of salt and pepper.
- Stuff each bok choy cup with a spoonful of filling.
- Steam the stuffed bok choy for 8–10 minutes until the filling is cooked through and the bok choy is tender.
- If making sauce, heat chicken broth in a small pan, stir in the cornstarch-water mixture, and cook until slightly thickened.
- Pour sauce over the steamed bok choy cups before serving.
Notes
Prepare and stuff ahead of time, then steam before serving.
Use napa cabbage leaves as an alternative to bok choy.
Leave out sausage or replace with mushrooms or water chestnuts for a lighter version.
Do not freeze the bok choy cups as they become watery; freeze filling only if needed.
Add chili oil or hot sauce for a spicier variation.
Nutrition
- Serving Size: 2–3 stuffed bok choy cups
- Calories: 110
- Sugar: 1g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 40mg
Find it online: https://justsosavory.com/stuffed-baby-bok-choy-cups/
