Recipe: Baby Bok Choy and Shiitake Mushrooms

BABY BOK CHOY AND SHIITAKE MUSHROOMS

"Bok choy, a mild-tasting and versatile vegetable, pairs very nicely with shiitake mushrooms. Baby bok choy is more tender, but if you cannot find it, it's fine to use regular bok choy. Be sure to have all your ingredients ready before starting this quick stir-fry."

1/2 cup chicken broth
2 tablespoons Asian fish sauce
1 teaspoon soy sauce
2 tablespoons canola oil
2 cloves garlic, thinly sliced
2 tablespoons minced fresh ginger
1 cup stemmed, thinly sliced shiitake mushrooms
2 pounds baby bok choy (leaves and stems), cut into 1-inch pieces

In a small bowl, whisk together the broth, fish sauce, and soy sauce; set aside.

In a large skillet or wok over high heat, heat the oil until very hot. Add the garlic and ginger and stir-fry about 30 seconds, until fragrant.

Add the mushrooms and stir-fry 2 minutes.

Add the bok choy and stir-fry until crisp-tender, about 3 minutes.

Add the broth mixture and cook until the bok choy is tender but still bright green and the sauce is slightly reduced, about 3 minutes longer. Serve immediately

Makes 6 servings
Source: Welcome to the Table by Barbara Scott-Goodman