Stuffed Bok Choy

• Bok choy:
• 28 bok choy leaves (about 2 heads bok choy)
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
• Stuffing:
• 1 pound ground turkey
• 2/3 cup uncooked long-grain rice
• 1/2 cup finely chopped sweet onion
• 1/4 cup chopped fresh cilantro
• 1 tablespoon curry powder
• 1 tablespoon minced peeled fresh ginger
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1/4 teaspoon black pepper
• Dipping sauce:
• 1/2 cup low-sodium soy sauce
• 1/4 cup fat-free, less-sodium chicken broth
• 1/4 cup rice vinegar
• 1 1/2 tablespoons brown sugar
• 1 tablespoon finely chopped seeded jalapeno pepper
• 1 tablespoon fresh lime juice
• 1 garlic clove, minced

1. To prepare bok choy, remove stems and center ribs from bok choy; cut large leaves in half lengthwise. Heat 1 can of broth in a large skillet over medium-high heat; bring to a boil. Reduce heat, and simmer. Place 3 bok choy leaves in broth; cook 15 seconds or until wilted. Remove leaves from pan; cool. Repeat procedure with remaining leaves. Reserve broth in pan.
2. To prepare stuffing, combine turkey and next 10 ingredients (turkey through black pepper) in a large bowl. Spoon 1 rounded tablespoon turkey mixture onto center of each leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly roll fashion.
3. Carefully arrange stuffed leaves, seam sides down, in a single layer in broth. Repeat procedure with remaining turkey mixture and leaves. Bring to a boil. Cover, reduce heat to medium-low, and cook 30 minutes.
4. To prepare dipping sauce, combine soy sauce and remaining ingredients. Serve with stuffed leaves.

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Taken from www.myrecipes.com/recipe/stuffed-bok-choy (may not work)