Stir-Fried Bok Choy with Shiitake Mushrooms

Here’s a quick stir-fry using nutritious, crunchy bok choy. Shiitake mushrooms make a perfect partner for it. Use the large white bok choy for this rather than baby bok choy.

Serves: 4 to 6

• 2 tablespoons dark sesame oil
• 1 medium onion, halved and sliced
• 1 medium bunch bok choy, or 3 to 4 baby bok choy,
  stalks and leaves sliced
• 4 to 6 ounces fresh shiitake mushrooms, stemmed and thinly sliced
• 1 heaping cup snow peas, trimmed and cut in half
• 2 tablespoons reduced-sodium soy sauce, or to taste
• 3 tablespoons dry cooking sherry or white wine
• 1 teaspoon grated fresh or jarred ginger
• Cayenne pepper or hot chili oil to taste
• Hot cooked rice, optional

Heat the oil in a stir-fry pan. Add the onion and stir-fry over medium high heat until translucent.

Add the bok choy, shiitakes, snow peas, soy sauce, and sherry. Stir-fry  until the vegetables are tender-crisp. Add the ginger and cayenne. Season with additional soy sauce if desired and serve at once over hot cooked rice or on its own as a side dish.

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