Baby Bok Choy with Yam and Ginger

Name: Baby Bok Choy with Yam and Ginger
Yield: serves 6
Ingredients: 4 heads baby bok choy; 2 tablespoons light sesame oil; 2 scallions, white part only, thinly sliced; 2 tablespoons minced fresh ginger; 1 cup peeled and finely diced garnet yam; Sea salt; 2 tablespoons mirin (optional); 1 tablespoon tamari; 1 tablespoon freshly squeezed lime juice; 1/4 teaspoon toasted sesame oil

December 9, 2011

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!

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