Bok Choy with Baby Shiitake Mushrooms

By norsegal8

Bok choy and shiitake mushrooms, flavored with rice wine, fish sauce and garlic, is a pretty common stir-fry combination, but this recipe works just as well with an equal amount of snow or snap peas or thinly slice summer squash. It's also especially good with Brussels sprouts, provided you have the patience to separate every leaf. Rinse the bok choy in water before you stir fry it; the little bit of moisture that clings to the vegetable helps it steam-cook as you stir-fry.

Ingredients

• 3 tablespoons canola oil
• 1 teaspoon minced garlic
• 1/4 pound fresh baby shiitake mushrooms, stems removed, or 1/4 pound fresh regular-sized shiitake mushrooms, stemmed, caps thinly sliced
• 2 pounds bok choy, rinsed and cut into 3-inch lengths
• 2 tablespoons rice wine
• 1 1/2 tablespoons fish sauce
• 1 tablespoon chicken stock

Preparation

Step 1

1. Heat a wok over high heat until very hot; the metal will have a matte appearance and a drop or two of water flicked onto the surface will evaporate immediately on contact. Add the oil and heat until the oil is shimmering but not smoking.

2. Add the garlic; cook for 5 seconds, then add the shiitake and stir-fry for 30 seconds, until just softened. Add the bok choy and rice wine and mix together with the shiitake and garlic.

3. Add the fish sauce and chicken stock and cook until the bok choy is just tender, about 1 to 2 minutes, stirring frequently. If, after 2 minutes the bok choy is still crunchy, cover the wok with a lid and let cook until tender.

4. Remove from the heat and transfer to a bowl, and serve immediately.se