Stir-Fried Baby Bok Choy and Shiitake Mushrooms

Serving mushrooms whole, according to Asian tradition, is a sign of wealth. For a more pronounced mushroom flavor, replace the fresh shiitake mushrooms with 1/4 pound dried shiitakes that have been soaked in hot water until tender, then drained and stemmed.

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  • Servings: 8

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  • 2 teaspoons vegetable oil
  • 1 teaspoon sesame oil
  • 1 large garlic clove, minced
  • 1 pound small fresh shiitake mushrooms, stemmed
  • 2 pounds baby bok choy
  • 1 tablespoon Asian fish sauce
  • Kosher salt and freshly ground pepper
  • 3 Thai chiles—halved, seeded and julienned

How to make this recipe

  1. Heat the vegetable and sesame oils in a wok. Add the garlic and stir-fry over high heat until golden, about 5 seconds. Add the shiitakes and stir-fry for 5 minutes. Add the bok choy and stir-fry until just wilted, about 5 minutes longer. Season with the fish sauce, salt and pepper and stir-fry for 1 minute. Transfer to a platter, top with the chiles and serve.

Contributed By Published September 1999

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