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. Typos by Brenda Adams <adamsfmle@aol. Com>

Hoffman

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.