16, Feb 2008
Stir-fried Baby Bok Choy with Mushrooms

A simple vegetable dish, good with rice and accompanying some grilled meat. Starting with the shallots and garlic on medium and including some butter gives it a nice flavorful base, and including a little sugar and maple syrup gives it a nice hint of sweet.

4-6 baby bok choy, separated into leaves
4-6 large white button mushrooms, halved and sliced thick
1 red jalapeno, halved cored and sliced
1 shallot, diced
3 cloves garlic, diced
olive oil, butter, soy sauce, sugar, maple syrup

Heat olive oil and a little butter on medium heat. Add the shallot and 2 of the garlic cloves. Saute for a few minutes. Add the mushrooms and jalapeno and stir fry on medium-high until soft, about 8 minutes. Mix the soy, sugar, and maple syrup and add about 1 tbsp to the mix, a little at a time, tossing the mushrooms to coat with the soy mixture. Add the bok choy and the rest of the garlic, toss with the mushrooms until mixed thoroughly. Add a bit more soy mixture over the bok choy and let simmer on high until wilted, 2-3 minutes. Serve over rice.
Good! I think I’d probably do it again with a little rice vinegar instead of the soy sauce, to let the garlic and shallots be the strongest flavor.