Baby Bok Choy with Yam and Ginger

• 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

1. Trim the bases off the bok choy and discard.
2. Trim the leaves from the stems and cut both crosswise into bite-size pieces, keeping the stems and leaves separate.
3. Heat the light sesame oil in a saute pan over medium heat, then add the scallions and ginger and saute for 30 seconds.
4. Add the yam and a pinch of salt and saute for an additional minute.
5. Add the bok choy stems, mirin, and tamari and saute for 2 minutes more.
6. Add the bok choy leaves, lime juice, 1/4 teaspoon of salt, and the toasted sesame oil.
7. Cook until the bok choy is just wilted, about 2 minutes, then do a FASS check and add a squeeze of lime if desired.
8. Serve immediately.
9. Store in a covered container in the refrigerator for 3 days.
10. (per serving)
11. Calories: 150
12. Total Fat: 6g (0.9g saturated, 2.2g monounsaturated)
13. Carbohydrates: 19g
14. Protein: 9g
15. Fiber: 6g
16. Sodium: 595mg

choy, light sesame oil, scallions, fresh ginger, garnet yam, salt, mirin, tamari, freshly squeezed lime juice, sesame oil

Taken from www.epicurious.com/recipes/food/views/baby-bok-choy-with-yam-and-ginger-379212 (may not work)