1 - 2small Dry Red Chinese Hot PeppersI used 2 long red dry chilies from Indian store
½lbShitake Mushrooms
¼teaspoonSaltadjust to taste
⅛teaspoonBlack Pepper Powderadjust to taste
2big Cloves of Garlic minced
½tablespoongrated Ginger
½tablespoonSugarI did not use it
½tsp.Sesame Oil
1 ½tablespoonSoya Sauce or Tamari SauceI used 1 tbsp. dark Soya sauce
3Scallions sliced diagonallyfor garnish (it depends on the size of the scallion and used only 1)
½tablespoonRoasted Sesame seeds for garnishopt.
Instructions
Blanch Bok Choy
In a 4 quart pan bring water to boil. Add 2 tsp. of salt.
Wash bok choy and cut off the stems. I left about 1-2″ of the stem towards the leaves but next time I will discard that too.
Once the water comes to a boil, drop the leaves in the water and cook for 1-2 minutes, until the leaves are barely cooked. I cooked for 2 minutes but if using baby bok choy, I would recommend less than 2 minutes.
Remove from water or drain in a colander and run under cold water. Pat dry the leaves and arrange in a platter or an oven safe dish. I let the leaves dry on paper towels until my mushrooms were ready.
Mushrooms
Remove the caps of the mushrooms, wash and keep aside. If the mushrooms caps are big, cut them into two. Discard the stems.
Heat a wok or cast iron pan on high heat, add oil and heat until smoking hot. Add peppers, mushrooms and stir.
Season with salt & black pepper, and stir fry for 2 minutes until mushrooms shrink in size.
Reduce the heat; add garlic, ginger, sesame oil, soya/tamari sauce and sugar if using. Stir fry for 1 – 2 minutes.
Serving
Place bok choy on a platter or an oven safe dish in a single layer or in two layers as I did. Spoon mushrooms on to arranged bok choy.
Sprinkle scallions and sesame seeds on mushrooms to garnish.
I served it at room temperature but if one wishes, cover it with foil and reheat in a hot oven for 10 – 15 minutes. If reheating, garnish the mushrooms after reheating.