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Glazed Shiitakes With Bok Choy
Ingredients
  • 1 pound baby bok choy
  • 2 T. vegetable oil
  • Pinch of red pepper flakes
  • 1/2 pound shiitake mushrooms stems removed and caps sliced
  • Salt and pepper
  • 2 garlic cloves minced
  • 1/2 T. grated ginger
  • 1 T. sugar
  • 1 t. sesame oil
  • 2 T. tamari or soy sauce
  • 3 scallions sliced diagnonally for garnish
  • 1/2 T. roasted sesame seeds for garnish
  • Red peppers for garnish
Instructions
  1. Bring a large pot of salted water to boil. Prepare the bok choy by cutting off the stem ends. Separate the leaves. Wash thoroughly. Drop the leaves into boiling water and cook for 1-2 minutes. The bok choy will be barely cooked and will be a pretty bright green. Remove from boiling water, rinse in cool water, drain and pat dry. Arrange the leaves on an ovenproof platter and set aside.
  2. Heat a large wok or cast-iron skilled over high heat. Add oil and heat the oil until it is very hot, almost smoking. Add the hot pepper flakes and the shiitake mushrooms to the pan and stir to coat in the oil. Add salt and pepper. Stir-fry for 2 minutes. Reduce the heat slightly and add the garlic, ginger, sugar, sesame oil and tamari. Continue to stir fry for one more minute.
  3. Spoon the stir-fryed shiitake mushrooms and their juices on top of bok choy.
  4. Serve this dish at room temperature or slightly warm. If you want to serve it warm, cover it with foil and reheat it in a hot oven for 10-15 minutes.
  5. Garnish the dish with chopped scallions, sesame seeds and a couple of fresh red peppers.