This recipe immediately took my attention because: 1) I never know what to do with bok choy (except to put them in miso soups) and 2) the bok choy was prepared with a mixture of ginger/soy sauce/Balsamic vinegar, which seemed very appealing to me. I was right. It was good.
Mushrooms with Bok Choy, adapted from the Tassajara Recipe Book (p. 117)
1 head bok choy (12-14 ounces) or 6-8 heads baby bok choy
8 ounces mushrooms, sliced (including some fresh shiitake, if available)
2 ts fresh ginger, grated
2 tbs sherry (I didn't use it)
2 tbs soy sauce
1 tbs Balsamic vinegar
1 ts sugar
1/8 ts salt
1 tbs peanut or olive oil
2 medium yellow onions, sliced
4-6 cloves garlic, minced
1. Cut off the head of the bok choy, then wash the leaves. Cut the larger greens off the stalks and cut them in half lengthwise. Then cut the stalks and greens crosswise into half-inch pieces. If using fresh shiitake mushrooms, cut off and discard the stems before slicing.
2. Combine the ginger with the sherry, soy sauce, vinegar, sugar, and salt.
3. Heat a large skillet (or wok) and add the oil. Saute' the onions and mushrooms for several minutes over high heat until the mushrooms have softened and browned.
4. Add the garlic and cook another minute.
5. Then add the bok choy and the ginger mixture.
6. Cover the pan and reduce heat. Cook several minutes.
7. Uncover and stir every minute or so until the white of the bok choy is tender. Check the seasoning and serve.