Ingredients

The following ingredients have 7 Servings
  • 2 pounds baby bok choy
  • 3 tablespoons vegetable oil
  • 3 small dry red Chinese hot peppers
  • 1 pound shiitake mushrooms (about 4 dozen), stems removed
  • Salt and pepper
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 tablespoons sugar
  • 1 teaspoon sesame oil
  • 3 tablespoons tamari or soy sauce
  • 6 scallions, sliced diagonally, for garnish
  • 1 tablespoon roasted sesame seeds for garnish (optional)

Instruction

  • Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
  • Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
  • Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.