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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.