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Author Notes: Put bok choy and shiitake mushrooms in the spotlight with this tasty stir fry bursting with Asian flavors of sesame and ginger. —Vicky | Things I Made Today
- 1 tablespoon Canola Oil
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 8 ounces Shiitake mushrooms, stems removed, cut in ½
- 1.5 pounds Bok choy (about 3 heads), coarsely chopped
- 2 teaspoons Rice wine vinegar
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- handful of sesame seeds
- Salt to taste
- Heat canola oil over medium heat in a large wok. Add garlic and ginger and cook until aromatic, about 30 seconds. Stir in mushrooms and cook until they soften. Add bok choy and cook until leaves just barely start to wilt and stems become slightly softened, about 4 minutes.
- Meanwhile, in a small bowl, whisk together rice wine vinegar, soy sauce, and maple syrup. Pour into wok once bok choy has softened and stir to coat. Cook for an additional 1-2 minutes.
- Sprinkle with sesame seeds, taste and adjust seasoning.
- This recipe was entered in the contest for Your Best Recipe with Sesame
- This recipe was entered in the contest for Your Best One-Pan Dinner