Asian-Style Sauteed Bok Choi
| 1 | bunch baby bok-choi | 2 | tablespoons peanut oil |
| 1/4 | pound shitake mushrooms | 1 | teaspoon sesame oil |
| 1/4 | teaspoon salt | 1-1/2 | tablespoons soy sauce |
| 4 | garlic cloves, finely chopped | 2 | teaspoons rice wine vinegar |
| 1 | tablespoon minced ginger | 1/2 | teaspoon corn starch |
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Cut the base off the bok choi, separating the leaves but keeping plenty of stalk on each leaf. Wash and dry the leaves and cut into 2-inch pieces. Remove the stems from the mushrooms and cut them in 1/8-inch slices. Stir-fry or saute the mushrooms in a wok or large pan over medium heat in the oils and add the salt. Cook the mushrooms until they give up some juice and reabsorb it. Add the garlic and the ginger and saute for 1 minute. Add the bok choi and cook until just wilted. Combine the soy sauce, vinegar, and cornstarch in a small bowl or cup. Add this mixture to the greens and cook for about 2 minutes or until the greens are nicely glazed. Serves 4.
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