Stir-fried Baby Bok Choy with Shiitake Mushrooms

Charles Phan prefers tender baby bok choy but if you can only find mature heads, separate the leaves from the stems, cut the stems into 1 1/2-inch pieces and stir-fry them separately so the leaves don't overcook.

Plus: More Vegetable Recipes and Tips

  • Total Time:
  • Servings: 6

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  • 1/4 cup plus 2 tablespoons canola oil
  • 2 large garlic cloves, minced
  • 6 ounces shiitake mushrooms, stems discarded, caps cut into 1-inch pieces
  • 1 1/2 pounds baby bok choy, leaves separated from the stems
  • 1/4 cup plus 2 tablespoons Chinese cooking wine
  • 3/4 cup Vietnamese Stir-fry Sauce

How to make this recipe

  1. In a large skillet or a wok, heat the oil until small puffs of smoke begin to appear. Add the garlic and stir-fry over high heat for 10 seconds. Add the shiitake and stir-fry for 1 minute. Add the bok choy and stir-fry until crisp-tender, about 3 minutes. Add the wine and cook until slightly reduced, about 1 minute. Add the Vietnamese Stir-fry Sauce and cook until the bok choy is tender but still bright green and the sauce is slightly reduced, about 4 minutes longer. Serve hot.

Serve With

Steamed jasmine rice.

Contributed By Photo © Dana Gallagher Published September 2005

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