2012-11-19 - CVK SF Bok Choy & Mushrooms - 0001
Stir-Fried Bok Choy & Shiitake Mushrooms (page 152) from The Chinese Vegan Kitchen by Donna Klein (2012).
The mushroom soy sauce really makes this sing! (Seriously, why am I just now trying mushroom soy sauce? Someone tell me please!) Garlic, bok choy, and mushrooms satueed in peanut oil, sesame oil, and soy sauce, served atop a pile of rice, and topped with peanuts.
I'm finding that I'm not a huge fan of steamed or fried greens - I prefer them fresh and crispy instead of wet and stringy - so next time I make this, I'll probably swap them out for baby corn. But the mushrooms are delish, and the saucy broth? Triply so!
Most of the effort is in the prep - two pounds of bok choy takes forever to slice! - but the rest of the process? Easy peasy.