Ingredients: 

  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

Directions:

  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.