Bok Choy and Mushroom Stir Fry
Servings: 2 people
  • 1/2 of a baby bok choy
  • 2 teaspoons olive oil
  • 1 garlic clove chopped
  • 1/2 teaspoon minced fresh ginger
  • 3 ounces sliced mushrooms
  • 1 tablespoon rice wine
  • 1/2 tablespoon soy sauce
  • 1 teaspoons sesame oil
  • 1/8 teaspoon each salt and pepper
  1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy.

  2. Heat a wok or large frying pan over medium-high heat until hot when you wave your hand over the bottom. Add olive oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.

  3. Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.
  4. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.
Recipe Notes

Recipe adapted fromĀ My Recipes