GLAZED SHIITAKES WITH BOK CHOY

Glazed Shiitakes with Bok Choy image

Number Of Ingredients 12

1 pound baby bok choy
1 tablespoon vegetable oil
1 dry, red Chinese hot pepper, small (I skipped this)
15 shiitake mushrooms, stems removed
1 salt and pepper
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon tamari
2 scallions, sliced diagonally, for garnish
1 teaspoon roasted sesame seeds, for garnish

Steps:

Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.