Bok Choy and Mushroom Stir-Fry

Name: Bok Choy and Mushroom Stir-Fry
Total time: 20 min
Ingredients: 1 pound baby bok choy; 4 teaspoons vegetable oil; 2 garlic cloves, chopped; 1 teaspoon minced fresh ginger; 5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed; 2 tablespoons Shaoxing rice wine* or dry sherry; 1 tablespoon soy sauce; 2 teaspoons toasted sesame oil; ⅛ teaspoon each kosher salt and pepper

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Total: 20 minutes

Servings: 4

Cost: $6.37 /serving

Author : Julia Lee

Ingredients

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1 pound baby bok choy4 teaspoons vegetable oil2 garlic cloves, chopped1 teaspoon minced fresh ginger5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed2 tablespoons Shaoxing rice wine* or dry sherry1 tablespoon soy sauce2 teaspoons toasted sesame oil⅛ teaspoon each kosher salt and pepper

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Instructions

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Step 1

Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.

Step 2

Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.

Step 3

Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.

Step 4

Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.