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SERVES: 4-6 as a side

INGREDIENTS:

• 2 medium large sweet potatoes
• 4 baby bok choy
• 1 Tbs minced ginger
• Water as needed for steaming
• 1/4 cup soy sauce
• 1-2 Tbs sesame oil
• 1 Tbs toasted sesame seeds
• Pinch light brown sugar (optional

PROCEDURE:

1. Count on half of a medium large sweet potato per serving. Peel it and cut it in half lengthwise then cut it crosswise into 1-inch thick chunks.

2. Place the sliced potatoes into a large deep pan and add 1/2 - 3/4 inch water, turn the heat to high and put a lid on top.

3. The idea is to steam those along on high heat, making sure the pan doesn't dry out in the process.

4. Count on 1 baby bok choy per serving and, while the sweet potatoes are cooking, cut each one of those in half lengthwise and also finely mince 1 generous Tbs of peeled fresh ginger.

5. Stay with the sweet potatoes and, when you can insert a knife into them....but they still have a little bit of resistance.....add the bok choy, sliced side up, sprinkle the minced ginger over the top of that and put the lid back on top.

6. At some point you can make the dressing by combining 1/4 cup soy sauce with 1-2 Tbs sesame oil and 1 Tbs toasted sesame seeds and whisking that up.

7. You'll want the bok choy to still be a little bit crunchy when it is done then turn the heat off, divide the vegetables onto individual plates and finish by spooning some of the sesame soy dressing over the top.

HINTS: Serve with steamed rice and any simply cooked meat or fish or even steamed or fried tofu.,/i>