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 either large white bok choy or baby bok choy.
Serves: 4 to 6
- 2 tablespoons dark sesame oil
- 1 medium onion, halved and sliced
- 1 small bunch bok choy (about 8 stalks),
or 3 to 4 baby bok choy, stalks and leaves, sliced fairly thin
- 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
- Hot chili oil or other hot seasoning like Sriracha sauce, to taste
- Hot cooked rice, optional
- Toasted cashews or peanuts, 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 or wine. Stir-fry until the vegetables are tender-crisp.
Add the ginger and chili oil or sriracha. Season with additional soy sauce if desired and serve at once over hot cooked rice or on its own as a side dish. Pass around cashews or peanuts for topping individual servings, if desired.