Ingredients:
Ingredients:Baby Bok Choy – 1 pd
Olive Oil – 4 tsp
Garlic cloves – 2 chopped
Ginger – 1 tsp minced fresh
Mushrooms – Wild Porcini, Shiitake, Oyster, Woodear – 8 oz (cut into clumps), rinsed, tough parts of stems trimmed
Sherry – 2 tbs
Coconut Aminos – 1 tbs
Toasted Sesame oil – 2 tsp
Kosher Salt – 1/8 tsp
Black Pepper – 1/8 tsp
Black Pepper – 1/8 tsp
Directions:
- Trim bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and dry.
- Heat a wok over medium-high heat.
- Add olive oil, garlic and ginger and stir once
- Add mushrooms and stir-fry until they just begin to brown, 1-2 minutes.
- Add sherry and cook 30 seconds.
- Add bok choy leaves and stalks and cook, tossing with tongs, until they begin to wilt, ~1 minute.
- Add coconut aminos, sesame oil, salt and pepper; cook and toss until tender-crisp. 1-1 1/2 minutes.