BABY BOK CHOY WITH YAM AND GINGER
As much as I love to cook, I also really enjoy watching other cooks go through their creative process. Recently I was at a conference at the Commonweal Retreat Center, where I was able to observe one of my favorite cooks, Claire Heart. She brought out this dish, and the first thing I noticed was that it had bok choy. Now that's a great vegetable, but it tends to be bitter. She completely solved that problem by pairing it with yams to create a dish that tasted like a vegetarian Chinese Thanksgiving. It was a completely unique and delicious pairing. The colors blew me away as well. I went home and decided to play around with her concept, adding a little ginger for zing and digestion and a few more Asian-style flavors. Thank you, Claire!
Yield serves 6
Number Of Ingredients 10
Steps:
- Trim the bases off the bok choy and discard. Trim the leaves from the stems and cut both crosswise into bite-size pieces, keeping the stems and leaves separate.
- Heat the light sesame oil in a sauté pan over medium heat, then add the scallions and ginger and sauté for 30 seconds. Add the yam and a pinch of salt and sauté for an additional minute. Add the bok choy stems, mirin, and tamari and sauté for 2 minutes more. Add the bok choy leaves, lime juice, 1/4 teaspoon of salt, and the toasted sesame oil. Cook until the bok choy is just wilted, about 2 minutes, then do a FASS check and add a squeeze of lime if desired. Serve immediately.
- Store in a covered container in the refrigerator for 3 days.
- (per serving)
- Calories: 150
- Total Fat: 6g (0.9g saturated, 2.2g monounsaturated)
- Carbohydrates: 19g
- Protein: 9g
- Fiber: 6g
- Sodium: 595mg
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