- 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 this recipe
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.