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Bok choy and shiitake mushrooms are a natural combination for a quick stir-fry. For a little heat, add a pinch of crushed red pepper.
1 tablespoon canola oil
3 cloves garlic, chopped
1 2-pound head bok choy, trimmed and thinly sliced
4 cups sliced shiitake mushroom caps (9 ounces with stems)
2 tablespoons oyster-flavored or oyster sauce (see Note)
1 tablespoon toasted sesame oil
1/4 teaspoon salt
1 tablespoon toasted sesame seeds (see Tip)Heat oil in a Dutch oven over medium-high heat. Add garlic and cook, stirring constantly, until fragrant but not browned, 30 seconds. Add bok choy and mushrooms; cook, stirring, until wilted, about 2 minutes. Continue cooking, stirring often, until just tender, 3 to 5 minutes more. Stir in oyster sauce, sesame oil and salt. Garnish with sesame seeds.To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Note: Oyster sauce is a richly flavored condiment made from oysters and brine. Vegetarian oyster sauces substitute mushrooms for the oysters. Both can be found in large supermarkets or at Asian specialty markets.
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