So yesterday Doug and I went to The Grand Asia Market in Cary, NC. I was looking for a Chinese BBQ duck for some duck tacos I am making next week, but was completely distracted by the glorious produce section. Everything was incredibly fresh and the variety of vegetables was jaw dropping. I was so enamored by the tiny baby bok choy, that we decided on the spot we would stir fry them for dinner with some funky mushrooms and serve this with the pork bao buns we picked up.
This dish was really simple and extremely flavorful. I used meaty oyster mushrooms and tiny cute white beech mushrooms but you can use any kind of mushroom that strikes your fancy. The entire dish came together in about 10 minutes! It was light and hearty and because of the large amount of mushrooms really didn't taste like a vegetarian dish. I hope you'll try this sometime as a side dish or as a main dish with some steamed white rice. It's also remarkably healthy too!
Mushrooms, tiny baby bok choy, scallions, garlic and ginger ready to be stir- fried.
Stir-Fried Mushrooms and Bok Choy
1 1/2 pounds mushrooms, cut into thick slices
2 Tbsp vegetable oil
1/4 tsp dried red pepper flakes
3 cloves garlic finely minced
1 walnut-sized chunk of fresh ginger, finely minced
1 jalapeno pepper, seeded and minced
1 lb bok choy, cut thickly
1 bunch scallions, cut into 1-inch lengths
3 Tbsp soy sauce
2 Tbsp Mirin (sweet rice wine)
1 Tbsp balsamic vinegar
1 Tbsp toasted sesame oil
1 Tbsp corn starch
In a wok or large skillet heat oil over high heat until very hot. Add red pepper flakes and fry 10 seconds, then add mushrooms and stir fry until beginning to caramelize, about 5 minutes. Add garlic, ginger and jalapeno and toss with mushrooms. Add bok choy and scallions and stir fry 2-3 minutes until they turn bright green. combine soy sauce, mirin, balsamic vinegar and sesame oil and corn starch in a small bowl, then add all at once to stir fry and toss to coat. Remove from heat and serve with steamed white rice.