Vegetables Asian Vegetables Bok Choy Stir-fried Baby Bok Choy with Shiitake Mushrooms 5.0 (1) Add your rating & review 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 By Charles Phan Charles Phan Charles Phan is a James Beard Award-winning, Vietnamese-American chef. He owns The Slanted Door, a critically acclaimed restaurant in San Francisco. Food & Wine's Editorial Guidelines Updated on February 14, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Dana Gallagher Total Time: 15 mins Yield: 6 Ingredients 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 Directions 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. Rate it Print