My Ayurveda Journey | January '25
I like to start this recipe with making a Kombu broth. Living in Northern California we have so much seaweed available to us! Kombu is sold dried in sheets that resemble lasagna. You simply cover a sheet with water, bring to a boil and then lower to a simmer for 30 minutes.
The Kombu can stay in the broth as it sits. The amount of water you add will determine the strength and flavor of the broth. Don’t over think this, there is no messing this up! Less water = stronger broth. It’s that simple.
Bok Choy are delicious little tree like resembling vegetables packed with water (life)! I love combining Bok choy with sesame oil and mirin creating a naturally sweet, earthy, umami flavor with toasted sesame seeds to finish for a layered in nutritional crunch.
For this stir fry, in addition to the Kombu broth, Bok choy and sesame seeds, I am also going to add shiitake mushrooms, green onions and ginger.
Just like everything in life, it’s about prep.
I prepare my Bok choy by slicing the bulb and leaves, rinsing in cold water then straining.
I finely chop a stalk or two of green onions, grate a thumb sized piece of peeled fresh ginger depending on how ‘spicy’ I feel and finally slice a fist full of shiitake mushrooms into moon slivers keeping all my mise en place separate.
It’s time to cook!
In a medium sized sauce pan, I turn the heat to medium and set the fan on low. I add enough ghee (or fat of your choice) to coat the bottom of the pan so that it glistens a reflection back to me. Ginger is added first just until it sizzles for about a minute. Shiitakes next. Using a wooden spoon, I stir the mushrooms with the ginger for about 5 minutes. I then add the Bok choy, a generous 3 second splash of Kombu broth and combine with the shiitakes for another 5 minutes all while on medium heat.
Cooking is like driving, you are in the driver seat. It things are heating up, turn off the flame, pull over and return once settled.
Once the vegetables are cooked, season with 2 dashes of sesame oil, and a quick pour of mirin. When ready to eat, top with chopped green onions and a healthy pinch of toasted sesame seeds. Delicious.