Baby Bok Choy with Glazed Shiitakes

Baby bok choy is one of the first greens in my garden. This is my favorite recipe for capturing the freshness of this crunchy green. The meaty shiitakes are coated with a savory ginger, garlic, and sesame glaze that has a bit of spice.

I found the recipe in the New York Times years ago and I make it often when bok choy is fresh. I’ve reduced the soy, increased the sesame oil, and added rice wine vinegar give it a richer, less salty, and slightly acid medley of flavors. The recipe is quick and easy, which makes it perfect for a midweek meal on busy summer nights. Pair it with rice or eat it solo for light fare.

Gather these ingredients and start cooking.

• 2 pounds baby bok choy, stem end cut off, leaves separated, and rinsed

• 3 tablespoons avocado oil (or vegetable oil)

• 3 small dry red Chinese hot peppers

• 1 pound shiitake mushrooms (about 4 dozen), stems removed, large caps sliced into 1 inch slices

• Salt and pepper

• 4 garlic cloves, minced

• 1 tablespoon grated ginger

• 1 tablespoons sugar

• 2 teaspoon sesame oil

• 2 tablespoons tamari or soy sauce

• 2 teaspoon rice wine vinegar

• 6 scallions, sliced diagonally, for garnish

First, blanch the bok choy in well salted water. To do this, bring a large pot of water to a boil with a few tablespoons of salt added. When the water reaches a rapid boil, drop the leaves in and cook for 1 to 2 minutes, until barely cooked. Immediately remove the bok choy, rinse with cool water, and drain well. Arrange leaves in one layer on a platter and set aside.

Heat a large wok or cast-iron skillet over high heat and add avocado/vegetable oil. Heat oil until nearly smoking, add hot peppers and shiitake caps/slices, stir to coat. Season with a pinch of salt and grind of pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil, tamari, and rice wine vinegar. Stir-fry for 1 minute more. Remove from heat.

Spoon shiitake and pan juices over the platter of bok choy. Serve at room temperature with warm rice. Garnish with scallions. Enjoy. It is so yummy.