Bok choy is always welcome in stir-fries or salads, but these individual baby cabbages are so bright-green and beautiful that I like to showcase them in their entirety. Dirt can collect near the root end, so gently bend stalks away from the root, and wash out nooks and crannies.
4 to 5 heads baby bok choy
1 tablespoon grapeseed oil
1 teaspoon hot sesame oil
1 teaspoon toasted sesame oil
1 tablespoon lime juice
1/4 teaspoon ume plum vinegar
1 teaspoon toasted black sesame seeds
1 teaspoon toasted ivory sesame seeds
1. Leave small bok choy heads whole and slice large ones in half the long way. Wash well and trim off dried root ends. Place steaming rack in pot over 2 inches of water, bring to boil, add bok choy and steam 3 minutes or until just bright green (time will vary by size of bok choy). Remove bok choy from heat, drain and place on platter or plates.
2. In a bowl, whisk together all three oils, lime juice and plum vinegar. Pour over bok choy, top with sesame seeds and serve. Serves 4.
Excerpted from Clean Start by Terry Walters. Clean Start is about enjoying healthy, delicious food every day, maximizing nutrition and taste, and minimizing waste and imbalance.
For more fresh spring recipes, read the original article, "A Taste of Spring: Recipes for 3 Seasonal Dishes."
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