Recipe courtesy of Trish Morrissey
Stuffed Bok Choy
- Yield: 4 entree servings, or 12 side
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 826
- Total Fat
- 75
- Saturated Fat
- 11
- Carbohydrates
- 33
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 34
- Sodium
- 784
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
Ingredients
1 cup eggplant, 1/2-inch diced with skin removed
Salt and pepper
1/4 teaspoon five spice powder
1 tablespoon canola oil
1 roasted bell pepper, peeled and seeded
2 cups of cooked angel hair pasta
1 1/2 cups mayonnaise
2 scallions, sliced thin (white and green parts)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Bread crumbs, to tighten
Flour, for dusting
Nonstick cooking spray
6 pieces baby bok choy, split and core removed
Directions
- Preheat oven to 350 degrees F. Toss eggplant, a pinch of salt and pepper, oil and five spice powder together. Spread on baking sheet and roast in oven for 15 minutes or until tender. Remove from heat and let cool. Dice roasted red pepper. Combine eggplant and pepper in large mixing bowl with 6 following ingredients. If mixture can not be formed into a cake, add bread crumbs to thicken. Season with salt and pepper. Divide mixture into 12 portions and form oval cakes. Dust each with flour. Warm a nonstick frying pan over medium high heat. Spray pan with cooking spray. Brown cakes on each side and remove from heat. Place cakes on a baking sheet and bake at 350 degrees F. for 10 to 15 minutes or until heated through. While cakes are cooking, have a pot of salted boiling water waiting. Add bok choy and cook until tender. Remove from heat and place 3 pieces of bok choy, split side up, on each plate. Place noodle cakes on top of each piece. Lightly press down so bok choy appears "stuffed" with the noodle cake.