This is a repost of an easy everyday vegetable dish that I make almost every week. As I was putting together a Pinterest Board for my virtual Saveur Dinner Party, I realized that I needed to update the photo of this simple dish.
I’ve made a few minor changes to the recipe, but this method of stir-frying vegetables is so versatile, that I wouldn’t even really call it a recipe. Sometimes I use garlic instead of ginger, and sometimes I season the vegetables with oyster sauce instead of salt. Although baby bok choy is one of my favorite Chinese vegetables, there are actually lots of different varieties of bok choy that I also buy.
- 1 tablespoon sesame oil
- 1 leek, white parts only, washed well and finely chopped, optional
- 1 tablespoon minced ginger
- 3 cups baby bok choy, ends trimmed, washed and cut into 1″ pieces
- 6 fresh shitake mushrooms, cleaned and sliced into ½″ pieces
- 1 yellow or red bell pepper, diced
- salt to taste
- 2 tablespoons vegetable stock or water
- Heat sesame oil on medium heat in a large skillet. Add leeks and ginger, and stir fry for about 30 seconds, or until fragrant.
- Add bok choy, shitake mushrooms and bell pepper. Season to taste with salt. Add vegetable stock and cover; cook for 3-4 minutes, until just tender.