aby bok choy is part of the cabbage family. You should aim to eat one serving a day from this family that includes broccoli, cauliflower and arugula to reap its cancer-protective benefits. If the baby bok choy is larger than you usually see in restaurants, then peel off the outer leaves so that the bottom is about the size of a silver dollar. This will ensure even cooking. If your wok or pan does not have a lid, use a heavy cookie sheet to cover it instead.
- 2 1/2-ounce packages Melissa?s dried shiitake mushrooms
- 1 1/2 cups boiling water
- 1 tablespoon canola oil
- 2 tablespoons fresh ginger, minced
- 2 cloves Melissa?s organic garlic, minced
- 12 baby bok choy, one layer of outer leaves removed so the stem end is just 2 inches across
- 1 tablespoon Yamasa less salt soy sauce
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon JFC roasted sesame seeds
Place dried mushrooms in a bowl and pour boiling water over them. Let stand about 40 minutes while you prepare the other ingredients. Remove mushrooms from water with a slotted spoon and thinly slice, reserving water.
Place all of the prepared ingredients right near the stove. Heat a large wok or skillet (not non-stick) with a lid over medium-high heat. Swirl canola oil around. Add ginger and garlic and cook 30 seconds. Add sliced mushrooms, bok choy, soy sauce and two tablespoons of mushroom soaking water to the skillet. Stir briefly, cover and let cook about three or four minutes, until bok choy stem ends are crisp-tender, stirring occasionally. Season with salt and pepper and transfer to a serving dish. Garnish with toasted sesame seeds.
Each serving of 3 bok choy with 1/4 cup of mushrooms contains:||