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Stir-fried Baby Bok Choy with Shiitake Mushrooms
© Dana Gallagher

Stir-fried Baby Bok Choy with Shiitake Mushrooms

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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.

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  1. 1/4 cup plus 2 tablespoons canola oil
  2. 2 large garlic cloves, minced
  3. 6 ounces shiitake mushrooms, stems discarded, caps cut into 1-inch pieces
  4. 1 1/2 pounds baby bok choy, leaves separated from the stems
  5. 1/4 cup plus 2 tablespoons Chinese cooking wine
  6. 3/4 cup Vietnamese Stir-fry Sauce
  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.


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