So depending on the focus in your diet, you might choose either. What I really like about a homemade filling though is that it can be customized to your individual taste. I happen to think the filling I get at the Asian bistro is a bit on the sweet side, so my concoction is not so sweet but the umami is bumped up a bit–just the way I like it! In addition, I can source my own products which for me means using as much organic and fresh products as possible. In the recipe below, I believe the only item I could not find organic was the pepper and water chestnuts. Not bad, in the grand scheme of things. While the benefits above may be enough to convince you, there is one more thing that puts it over the top: how completely simple they are to prepare! Just take a look…
Baby Bok Choy Wraps
- 2 slices of bacon, diced small
- 1 tablespoon of garlic, minced
- 1 tablespoon of ginger, minced
- 377 grams (13.3oz) of ground chicken
- salt & pepper to taste
- 1 shallot, minced
- 10 cremini mushrooms, minced
- 1 can of sliced water chestnuts, minced
- 2 small carrots, minced
- knob of ghee
- 1 teaspoon roasted sesame oil
- 1/2 teaspoon hot oil
- 1 tablespoon oyster sauce
- salt & pepper to taste (again)
- 2 bunches of baby bok choy (or lettuce cups)
MISE EN PLACE
- Dice the bacon.
- Mince the shallot, mushrooms, water chestnuts, and carrots.
- Make sure the salt, pepper, sesame oil, hot oil, and oyster sauce are within reach.
- Wash and trim off ends of baby bok choy.
Cook diced bacon until almost crisp over medium heat in a large fry pan. Add garlic and ginger. Cook until tender. Remove from pan with slotted spoon; leaving bacon drippings.
Cook ground chicken over medium heat, breaking up into small pieces. Season with salt and pepper. Once cooked through, re-add bacon mixture and cook for a minute or two. Remove from pan with slotted spoon.
To the same large fry pan, add ghee, sesame oil, and hot oil along with shallot, mushrooms, water chestnuts, and carrots. Add a pinch of salt and pepper. Cook until tender; about two minutes. Re-add chicken/bacon mixture. Stir. Add oyster sauce. Stir to integrate. Taste for seasoning; adding salt and pepper if necessary.
Spoon chicken mixture onto scoop portion of baby bok choy and serve!
Alternatively, you could use the baby bok choy as little dippers and forgo plates! Or if you really want, you could use lettuce cups~