1. 1 pound Certified SC baby bok choy
  2. 4 teaspoons vegetable oil
  3. 2 Certified SC garlic cloves, chopped
  4. 1 teaspoon minced fresh ginger
  5. 5 ounces small Certified SC mushrooms
  6. 2 tablespoons Shaoxing rice wine
  7. 1 tablespoon soy sauce
  8. 2 teaspoons toasted sesame oil
  9. 1/8 teaspoon each kosher salt and pepper


  1. Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached.
  2. Rinse and thoroughly dry bok choy in a salad spinner.
  3. Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom.
  4. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.
  5. Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute.
  6. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.