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Thai Cabbage Wraps

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Makes: 6 servings adjust
Variation on a theme posted by another KitchenMonki member, this is a bit more minimalist approach to the classic "lettuce wrap" appetizer.



  • 1 tablespoon Sesame Oil, substitute canola oil if you don't have sesame. The flavor will be a little different because sesame oil adds that nutty, almost smoky character.
  • 1 pound Boneless Chicken Breast, ground or finely chopped. Substitute turkey or even tofu if you like.
  • 2 cloves Garlic, smashed and finely minced
  • 2 tablespoons Shallot, finely diced. Substitute the core part of a red onion if you don't have any shallots.
  • 3 Scallions, sliced paper thin, use some of, but not all of, the green stalks.

Step 1

This is best done with a wok but you can also use a large saute pan. Stir fry the chicken in the oil until the chicken starts to show a little browning. Add the garlic, shallot, and scallion and stir fry for one minute.


  • 12 cup Bok Choy, Finely julienned. Use the inner leaves of the head for this. Save the outer leaves for serving time.
  • 1 can Water Chestnuts, finely diced, drain liquid
  • 8 ounces Fresh Mushrooms, finely diced. Use whatever sort of mushrooms you like

Step 2

Add the shredded bok choy, water chestnuts, and mushrooms and stir fry for another minute. Most of the oil will be dried up by the mushrooms.


  • 2 tablespoons Thai Fish Sauce
  • 1 tablespoon Fresh Ginger, finely grated
  • 2 tablespoons Lime Juice, Use fresh or bottled, makes no difference.
  • 2 tablespoons Soy Sauce

Step 3

Add the liquid ingredients and the ginger. Bring to a low simmer and cook for about 2 more minutes to develop the ginger flavors. Don't boil!


  • 1 Egg, beaten with a fork or wire whisk

Step 4

Drizzle the beaten egg into the center of the mixture while stirring vigorously. The goal is to create strands of cooked egg throughout the dish. These will help bind the filling together and will help the liquid ingredients stick to the solids.


  • 12 leaves Bok Choy, These are the reserved outer leaves from your bok choy. Your diners will wrap the filling with these to eat it. Wash well, remove any tough ribs with your knife, and shake to remove excess water. Serve on a separate plate alongside the filling.

Step 5

Serve in a serving bowl with a slotted spoon. Diners place a spoonful of filling onto a bok choy leaf, roll it up like a cigar or alternately fold it like a taco, and enjoy!
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