February already! In less than a month I will be hugging and kissing on my grandson who’s turning one in March. This Friday marks the beginning of Carnival here in Spain leading up to Ash Wednesday and the start of la Cuaresma (Lent). In the middle of the frenzy, Monday is the Chinese New Year: the Year of the Red Fire Monkey. We celebrated early and made an awesome Garlic and Ginger Bok Choy courtesy of our friend Juan, who owns the local Asian market.



  • 2 teaspoons sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 garlic cloves, sliced thinly
  • 2 tablespoons soy sauce (I used tamari)
  • 4 baby bok choy, cut in half lengthwise, root and leaves trimmed
  • ¼ cup water (plus more as needed)
  • 1 tablespoon cornstarch or tapioca starch
  • sesame seeds for garnish


  • Heat the sesame oil in a wok or large skillet or dutch oven
  • Add the ginger and garlic and cook for a couple minutes, taking care the garlic doesn't burn
  • Add the tamari, then the bok choy, turning to coat in the oil and seasoning.
  • Add ¼ cup of water and cover the pan with a lid. Steam the bok choy until the stem end is tender, about 4 or 5 minutes. Add more water if necessary.
  • Make a slurry of the cornstarch with some water. Push the bok choy to the sides and pour the slurry into the center, stirring to make a sauce. It should thicken and become glossy.
  • Remove the bok choy to a platter, pour the sauce over top and garnish with the sesame seeds.