Stir-Fried Shiitakes With Bok Choy

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Gorgeous glazed shiitake mushrooms and tender green baby bok choy with ginger, sesame and hot pepper work beautifully against more staid flavors, like a traditional roast chicken or turkey. They also are delicious draped over a pile of rice or served as a larger portion as a healthy salad lunch.


MAKES: 6 to 8 Servings
PREP/COOK TIME: 40 minutes

  • 2  pounds baby bok choy
  • 3  tablespoons vegetable oil
  • 3  small dry red Chinese hot peppers (or a generous pinch of red chilepepper flakes)
  • 1  pound shiitake mushrooms (about 4 dozen), stems removed
  • Salt and pepper
  • 4  garlic cloves, minced (or more to taste)
  • 1  tablespoon grated ginger
  • 1  tablespoons sugar
  • 1  teaspoon dark sesame oil
  • 3  tablespoons tamari or soy sauce
  • 6  scallions, sliced diagonally, for garnish
  • 1  tablespoon roasted sesame seeds for garnish (optional)


  1. Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. 
  2. Meanwhile, put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
  3. Spoon shiitake and pan juices over cooked bok choy. Serve immediately Garnish with scallions and sesame seeds, if using.

Adapted from one of Martha Rose Shulman's amazing recipes


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