Recipe: Bok Choy, Mushrooms and Black Bean Stir-Fry

BOK CHOY, MUSHROOMS AND BLACK BEAN STIR-FRY

2 tablespoons olive oil
2 cloves garlic, finely chopped
1 tablespoon Asian five-spice seasoning
1/4 cup sunflower seeds or pine nuts
1 cup sliced shiitake mushroom caps
6 tablespoons soy sauce, divided use
1 head bok choy, thinly sliced
1 (6 ounce) can water chestnuts, drained and sliced thin
2 teaspoons sesame oil
4 green onions, sliced thin
1 cup cooked black beans
1/4 cup shredded basil (Thai basil preferred)

In a wok or saucepan, heat oil over medium-high heat. Add garlic, five-spice seasoning and sunflower seeds. Stir-fry for 1 minute or until garlic begins to color.

Increase heat to high and add mushrooms, stirring for 2 minutes.

Add half of the soy sauce and all the bok choy and water chestnuts, stirring for 1 to 2 minutes or until bok choy is wilted.

Add remaining soy sauce, sesame oil, green onions and black beans. Stir-fry for 1 to 2 minutes.

Toss basil with vegetables and serve.

Makes 4 servings
Source: The Vegan Cook's Bible by Pat Crocker