Bok Choy With Oyster Mushrooms
- Total Time
If you don’t have chili vinegar, use 1 Tbsp unseasoned rice wine vinegar and add a pinch of red pepper flakes.
uncooked bok choy2 pound(s)
olive oil1 Tbsp
uncooked celery¼ cup(s), cut diagonally into 1/4-inch-thick slices
garlic clove(s)2 large clove(s), thinly sliced
uncooked shallot(s)2 Tbsp, finely chopped
ginger root1 Tbsp, fresh, chopped
uncooked oyster mushroom(s)6 oz, thinly sliced
jalapeño pepper(s)1 tsp, finely chopped (optional)
tamari sauce2 tsp
cilantro¼ cup(s), fresh, chopped
vinegar1 Tbsp, chili-flavor
table salt2 tsp, fine variety
roasted pumpkin seed kernels¼ cup(s), (pepitas)
lemon(s)1 item(s), cut into wedges
- Bring 4 quarts water to a boil in a stockpot or large Dutch oven over high heat; add up to 2 tsp salt (optional). Add bok choy; cook, uncovered, until bright green, about 15 seconds. Drain well; set aside.
- Heat oil in a heavy-bottomed skillet over medium heat. Add celery, garlic, shallot, and ginger; cook, stirring often, until translucent, about 2 minutes. Add mushrooms, jalapeño and tamari; cook, stirring occasionally, until mushrooms soften, 2-3 minutes.
- Chop cooked bok choy and add to skillet; cook, stirring often, until tender, 1-2 minutes. Stir in cilantro, vinegar and salt. Sprinkle with pumpkin seeds; serve with lemon wedges.
- Serving size: 1 c