With spring in the air, change is in the wind at Arrows restaurant in Ogunquit, ME. James Beard Award winning chefs Mark Gaier and Clark Frasier have just launched the Arrows revolution, a menu redesign and restaurant re-concept that includes a newly expanded Asian Vegetable garden. In honor of the changes, here is a recipe for Baby Bok Choy with Chives and Smoked Ham.

Mark Gaier and Clark Frasier, chefs and co-owners of Arrows, MC Perkins Cove and Summer Winter (located inside the Burlington Marriott) www.markandclarkrestaurants.com. Photo © Ron Manville.

“In the spring, we grow row upon row of bok choy in our greenhouse. Outside one of the first herbs to appear is chives, so the two ingredients combined are a natural for us. Bok choy are quite hearty and can be grown outdoors as soon as the ground has thawed. We recommend this side dish with our Grilled Rib-Eye Steak or Lemongrass and Lemon Roasted Chicken.” –chefs Mark and Clark

Baby Bok Choy with Chives and Smoked Ham
Mark Gaier and Clark Frasier, Arrows restaurant, Ogunquit

2 Tablespoons vegetable oil
6 cloves garlic, peeled and thinly sliced
6 heads baby bok choy, leaves pulled apart, washed and dried
½ cup chicken stock
2 teaspoons soy sauce
4 ounces Smithfield or other smoked ham, cut into 1 x ¼ inch matchsticks
1 bunch chives, cut into 1-inch lengths, about ½ cup

In a large sauté pan or wok, warm the oil over medium-high heat until just smoking. Add the garlic and sauté, stirring frequently, until barely golden brown, about 2 minutes.

Add the bok choy and sauté, stirring constantly, until the leaves start to wilt. Add the chicken stock, soy sauce, and ham and cook until the liquid is reduced by half.

Transfer the bok choy to a serving dish. Sprinkle with the chives and serve at once.

Serves 6.