Recipes Bok Choy with Shiitake Mushrooms Be the first to rate & review! In just 15 minutes, this great stir-fry gives you tender bok choy and decadent shiitake mushrooms in a flavorful fish sauce. By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on September 14, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 15 mins Yield: 2 to 4 Ingredients 1 pound baby bok choy 1 tablespoon grapeseed or canola oil (or other high flashpoint oil) 2 tablespoons sliced shallots 3 cloves garlic (minced) ½ pound shiitake mushrooms (sliced) 1 tablespoon fish sauce 1 teaspoon rice vinegar ½ teaspoon sugar Fresh cracked black pepper (to taste) Directions 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. Rate it Print