21 May We Remember
The Dancing Mind Community lost a great friend and fellow yogi last week with the passing of Lavinia Mosher.
I always looked forward to working with Lavinia – she was super-capable, and had such a bright and warm presence. She was always fun to be around. I’m going to miss our chats in the stockroom about food, yoga, and whatever our most recent adventures were. My heart goes out to her family and her kids. We are all going to miss her.
This past fall, Lavinia and I swapped sweet potato recipes. I made this recipe Sunday after hearing about her passing, as an act of remembrance and reflection. This recipe is perfect for a weekday dinner – it is filling and delicious, but simple to prepare and only involves a handful of ingredients. You can prep, throw everything in the pot, ignore it for a little while, and then feast. It takes less than an hour and feeds about 4 people.
Lavinia’s Pork with Sweet Potatoes, Bok Choy, and Rice:
1 tbsp vegetable oil
1 lb lean boneless pork, trimmed of all fat, thinly sliced
¾ cup converted rice (parboiled – you can substitute with regular uncooked rice, but it may need to simmer longer to fully cook)
2 cups water
2 large sweet potatoes (6 cups), peeled and cubed
3 tbsp dry sherry (or red wine)
2 tbsp hoisin sauce (Lavinia always added a lot more)
1 clove garlic, minced
1/2tsp ground ginger
½ lb (2 cups) bok choy, chopped into 1” pieces
3 scallions, sliced
- In a large pot, heat the oil before adding the pork. Stir fry over high heat until the meat is lightly browned – about 5 min.
- Add the scallions and bok choy and cook for 2 min, stirring throughout.
- Add the rice and water, and bring to a boil.
- Stir in the hoisin sauce, sherry, ginger, and garlic, then add the yams and return to a boil.
- Reduce heat to low, cover and simmer for 30-35 min, or until yams and rice are cooked.
Enjoy this meal with people close to you.