Bok Choy and Mushroom Stir Fry

I have always loved the idea of stir fry, throw some veggies and maybe some tofu or chicken all together in a hot wok, stir it up a bit and you've got dinner!  Amazing!  The reality however has never been so dreamy.  Rubbery mushrooms, painfully wilted veggies, and you don't even want to know about the culinary sins I have created involving toasted sesame oil.

All of this culminated to make me believe that it was simply beyond my grasp to properly cook bok choy.  It was a mysterious freak of the vegetable world that I just couldn't crack, until now.

The problem was exactly what I described above as my idea of a stir fry - throw everything in a pot - together - at the same time.  Of course, the result of this method is that some things will cook faster and be overcooked, while others will barely be cooked at all.  Even my nemesis the Bok Choy needs to be divided up and cooked in stages.

Green Leafy bits - 30 seconds to 1 minute.  Softer rib or stem parts - 3 to 4 minutes.  Harder stalks with no leaves, 4 to 5 minutes.  This way the harder bits get nice and seared and softened, where as the leafy bits don't get all shriveled up and ruined. (NOTE: with Baby bok choi, you can simply divide it in the center, cook the stem portions 4-5 minutes and the leafy bits 1 to 2 minutes)

The result, a beautiful, healthy stir fry with a light dressing that can be a nice accompaniment to grilled chicken, served with rice for a hearty vegetarian meal, or throw in some white beans or tofu for added protein.

Stir fry (and dinner) - Solved!


Bok Choy and Mushroom Stir Fry with Garlic Ginger Dressing
Prep 5 to 10 min.  Cooking time 6-8 min.
Yields 4 side dish, or 2 main dish servings

Because this dish uses so few ingredients, make sure they are all as fresh as possible


Ingredients
6 heads baby bok choy halved, or 4 bok choy heads divided in thirds as above.
2 cloves garlic, finely sliced - NOT minced
1 tsp grated fresh ginger
2 TBsp olive oil or vegetable oil (see note)
1 cup sliced oyster, crimini, or portabella mushrooms
Salt and black pepper to taste (omit salt if using soy sauce)
red pepper flakes, hot sauce, or soy sauce (optional)

Method

1.  Prep all ingredients - wash and divide bok choy into thirds, slice garlic, grate ginger.  This way you can work quickly as this dish cooks up fast.

2. Heat a wok or large skillet with oil on high until bubbling. (NOTE: If using a skillet rather than a wok, increase enough to sufficiently cover the bottom of the skillet.)

3. Once oil is heated and bubbling, reduce heat to medium.  Add garlic and ginger, stir for 30 sec.

4. Add bottom portion of bok choy to pan, stir fry for 1 - 2 minutes.

5. Add middle portion of bok choi and mushrooms, stir fry 2 to 3 minutes.

5. Remove from heat, add remaining leafy portions of bok choi and stir 30 seconds to 1 minute.  Add additional seasonings to taste, serve immediately.

Enjoy!