In just 15 minutes, this great stir-fry gives you tender bok choy and decadent shiitake mushrooms in a flavorful fish sauce.
Slideshow: Fast Asian Dishes
1 pound baby bok choy
1 tablespoon grapeseed or canola oil (or other high flashpoint oil)
2 tablespoons sliced shallots
3 cloves garlic, minced
1/2 pound shiitake mushrooms, sliced
1 tablespoon fish sauce
1 teaspoon rice vinegar
1/2 teaspoon sugar
Fresh cracked black pepper, to taste
How to Make It
Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.
Heat a large skillet or wok over medium-high heat. Add the oil, and then stir in the garlic and shallots. Cook for 1-2 minutes, or until soft, and then stir in the shiitake mushrooms. Stirring occasionally, cook the mushrooms for 2-3 minutes or until they are browned and release some of their water.
Stir in the bok choy. Cook for 1-2 minutes, or until the bok choy is just wilted.
Stir in the fish sauce, rice vinegar, sugar and black pepper and cook for about 1 minute or until heated through. Serve warm.
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