Appetizer Recipes

Baby Bok Choy and Mushroom Stir Fry

Baby Bok Choy and Mushroom Stir Fry



Baby Bok Choy and Mushroom Stir Fry

Serves: 4


2 1/2 ounce packages Melissas dried shiitake mushrooms
1 1/2 cups boiling water
1 tablespoon canola oil
2 tablespoons fresh ginger minced
2 cloves Melissas 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.