Baby Bok Choy with Portobello Mushrooms & Ginger

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   1.

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   Remove baby bok choy stems and wash the leaves.

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   Set leaves aside.

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   2.

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   With your hand, remove stem from mushroom.

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   Slice mushroom in thin pieces.

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   3.

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   Slice ginger.

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   4.

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    Mince garlic.

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    5.

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    In a large hot pan, add the hot chili sesame oil.

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    If you do not like spice, then add regular sesame oil.

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    Saute ginger and garlic for about 1 minute.

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    6.

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    Add baby bok choy and soy sauce.

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    Add the pan lid or cooking foil if pan does not come with a lid.

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    Let the bok choy steam and cook for a few minutes (like 2-3 minutes) until it starts to wilt.

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    7.

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    Then add mushrooms.

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    Again, place lid or cooking foil on the pan.

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    Cook for about 2-3 minutes until mushrooms start to wilt.

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    Once mushrooms start to wilt, use a wooden spoon and stir and saute the vegetables so they pick up all of the flavors of soy sauce, ginger and garlic.

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    8.

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    Finally, add toasted sesame seeds and serve with rice.

* Per serving · 4 servings · Values may vary.