- 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
Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy.
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.
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.
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 adapted from My Recipes