This is such an easy and healthy recipe – great for a weeknight meal! You can go fancier and make some noodles along with this, or even my stir-fry tofu dish if you are entertaining! But my favorite way to eat this is over some hot rice or go healthy and go quinoa! 🙂
Note: If you or your anyone in your family has a nut allergy, feel free to substitute vegetable oil for the peanut oil and just skip the walntuts!
Yields: 4 servings
2 tablespoons peanut oil
1 cup chopped green onions, including green ends
1 cup shiitake mushrooms, chopped evenly (to ensure even cooking)
4 cloves garlic, chopped
1 tablespoon of minced or grated ginger
1 pound baby bok choy, rinsed, larger leaves separated from base (base trimmed but still present, holding the smaller leaves together)
2 tablespoons soy sauce (preferably low-sodium)
1 tablespoon mirin
1 tablespoon rice vinegar
1/4 cup of chicken or vegetable stock (you can also add hot water instead)
Salt, to taste
1/2 teaspoon sesame oil
red or green chilis, sliced
1/2 cup chopped, roasted walnuts
Heat peanut oil in a large sauté pan on medium high heat. Add green onions and mushrooms and let them cook for 2 minute. Now add garlic, ginger, bok choy, chicken or vegetable stock, soy sauce, mirin, and rice vinegar. Turn heat down to medium, cover, and let the baby bok choy cook down for approximately 5 minutes. [Your bok choy will wilt just like other green vegetables do when cooked].
Remove cover. Lower heat to low. Stir and let cook for a few minutes longer, until the bok choy and mushrooms are cooked to the tenderness you like. Taste the dish and adjust salt to how you like it.
Mix in walnuts. Serve in a bowl over some brown or white rice. Garnish with sliced chili and drizzle sesame oil on top, if desired.
Drink Pairing: I love unfiltered or coarsely filtered sake (milky white in color), and think a Nigori (inexpensive, and on the sweeter side), chilled, is yummy with this dish that has some spice to it! Here is one that I love that you can get at your local BevMo!