4.3 3

Stir-fried Baby Bok Choy with Shiitake Mushrooms

  • Total Time:
  • Servings: 6

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

KEY: Fall, Winter, Stir-Frying, Dinner Party, Father's Day, Asian, Vietnamese, Side Dishes, Fast, Vegetarian, Dinner

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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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