Bok Choy and Mushroom Stir-Fry

• Produce

  • 1 lb Baby bok choy
  • 2 tsp Garlic cloves
  • 1 tsp Ginger, fresh
  • 5 oz Mushrooms, small fresh

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/8 tsp Kosher salt and pepper

• Oils & Vinegars

  • 2 tsp Sesame oil, toasted
  • 4 tsp Vegetable oil

• Beer, Wine & Liquor

  • 2 tbsp Shaoxing rice wine or dry sherry

Found on myrecipes.com

Description

Directions

• 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. 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. 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. 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.  

Nutrition