Bok Choy and Mushroom Stir-Fry
Quickly stir fry some bok choy and mushrooms with garlic, ginger and scallions, then season with black bean-garlic sauce, rice vinegar and a touch of sesame oil. Serve it over a bed of rice. Your supper is served.
such as peanut oil sunflower oil, canola or olive oil
peeled and minced
scallions, spring or green onions
shiitake is the best, but white button or cremini work well too, sliced
about 4 bok choy, halved lengthwise if too big
black bean sauce
preferably black bean-garlic sauce, or to taste
or to taste
Heat the vegetable oil in a wok or a large nonstick skillet over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring constantly, and cook for about 1 minutes until very fragrant.
Add the mushrooms, stirring occasionally, and cook until the mushrooms are partially browned, about 3 minutes.
Stir in the bok choy, and cook for another 2 to 3 minutes until the leaves are wilted and the stems become tender but still crispy.
Add all the seasoning ingredients to taste, and stir well.
Cook for another 1 to 2 minutes, remove from the heat and stir in cilantro.
Serve warm with rice.