Everybody loves a lettuce wrap. But what’s even better? A bok choy boat! Lettuce is bland and tends to be just a flimsy vehicle for delivering the filling into your face. Baby bok choy has a nice flavor and crunch, which complements the filling nicely and serves as a sturdier scoop. It also presents nicely, so it’s fun for a party. I do a pork filling, but feel free to substitute with ground turkey or chicken. I use whichever I happen to have on hand, and the result is the same awesome treat that I can’t stop eating.
Guessipe
- 3 TBSP hoisin sauce
- 3 TBSP soy sauce
- 2 TBSP Sriracha
- 2 TBSP brown sugar
- 2 TBSP rice vinegar
- 1 TBSP garlic-chili sauce
- 1 TBSP sesame oil
- 8 cloves garlic, minced
- 2 TBSP ginger, minced
- 2 TBSP olive oil
- 1 lb ground pork
- 5 green onions, thinly sliced, whites and greens separate
- 8 ounces mushrooms, diced
- 2 turnips, peeled and diced
- 1 red bell pepper, diced
- 2 lb baby bok choy, leaves separated
Mix together the hoisin, soy, Sriracha, brown sugar, rice vinegar, garlic chili sauce, sesame oil, half of the garlic, and half of the ginger.
Mix 2 TBSP of the sauce into the ground pork.
Heat the olive oil in a wok or large saucepan, then brown the pork over medium-high heat for 6-7 minutes. Transfer the browned pork to a bowl and set aside.
Add the white parts of the green onion and the rest of the garlic and ginger to the remaining oil in the wok. Cook for a minute, then add the mushrooms and cook for another few minutes.
Add the browned pork, turnips, red bell peppers, and remaining sauce. Cook for a few minutes until the sauce thickens a little.
Remove from heat and stir in the green parts of the green onion.
You can do traditional lettuce wraps by scooping the mixture into separated lettuce leaves…
But I really like doing Bok Choy Boats instead. Tastes great and looks nice!
