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Epicurious

Stir-Fried Baby Bok Choy with Shiitake Mushrooms

I love Asian fare, but I can also see why people stay away from it in their own kitchens. It can be a bit daunting, especially all of those veggies with exotic names that most of us didn’t grow up with and don’t have the faintest idea how to prepare. That’s a shame, because most of them have a load of body-supporting phytochemicals. Here I’ve combined two powerhouses, bok choy and shiitake mushrooms. I prefer baby bok choy, as bok choy gets more bitter as it matures.

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