Baby Bok Choy Stuffed with Bread Crumbs and Cheese (microwave)
Source: The Well-Filled Microwave Cookbook by Victoria Wise and Susanna Hoffman
Servings: 4

Looking like. a small, leafy nosegay with pearly, lettuce-like branches spreading from a core,baby bok choy is a cabbage. Until recently it was known only to Chinese grocers and cooks, but its appeal has spread, and many supermarkets now carry the vegetable. It has two great advantages: It steams whole to beautifully decorate a party plate and in the microwave, it speeds to such a rapid crunchy doneness, you scarcely turn around and it's ready. It can be simply wilted and buttered, oiled, sauced with soy, or included in a stir-fry.

1/2 cup bread crumbs
2 tablespoons olive oil – divided
6 baby bok choy (about 1/2 pound)
1/4 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.