SPRING TURNIP, BOK CHOY BLOSSOM, AND PORK STEW

The turnips soak up the sweet, salty broth beautifully and the bok choy blossoms add a bit of much appreciated crunch. Bok Choy does tend to bolt in longer light situations. Here is a way to use those flower stalks. If you can’t find boy choy blossoms, kale, regular bok choy or cabbage work well.

2 inch piece fresh ginger, peeled and grated

2 cloves garlic, peeled and thinly sliced

1 cup water

1/4 cup sherry

1 tablespoon tamari

1 bunch spring turnips with greens

1/2 pound ground pork

1/4 teaspoon ground ginger

Sea salt

1/2 pound bok choy blossoms (about 2 handfuls)

Remove the greens from the turnips, and reserve. Cut each turnip in half.

Add the ginger, garlic, water, sherry, and tamari to a medium sized pot and bring to a boil. Add the turnips and cook for two minutes. Remove from the heat.

In a saute pan, add the pork, ground ginger and salt.  Cook over medium heat, stirring frequently, until the meat is cooked through.  Add the meat, bok choy blossoms, and turnip greens to the turnips, cover, and cook for another 5 minutes until the blossoms are bright green.

Serve over rice.

adapted from Jamie Oliver

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