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. Serve this on its own or over rice; it’s good hot or at room temperature. Use either large white bok choy or baby bok choy. Photos by Evan Atlas.
- 2 tablespoons dark sesame oil
- About 8 stalks regular or 3 to 4 baby bok choy, stalks and leaves, sliced fairly thin on the diagonal
- 4 to 6 ounces fresh shiitake mushrooms, stemmed and thinly sliced
- 1 heaping cup snow peas, trimmed and cut in half, or 1 cup baby carrots, quartered or halved lengthwise
- 2 to 3 scallions, white and green parts, sliced
- 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 for topping, 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.
- 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.