Baby Bok Choi with Shitake Mushroom

Eating vegetables is a habit, like practicing yoga - once you get into it, you are hooked. In my house, we eat all kinds of fresh organic/local vegetables. It's always very easy to make especially because I don't believe in overdressing a vegetable dish. Let the seasonings support the main ingredients and bring out the best of the simplicity. 

Ingredients:

• 6-7 cups of baby bok choi, separate the leaves and cut into same size bite pieces.
• 2 cups of sliced shitake mushroom
• 2 tablespoons of canola oil
• 2 pieces of thinly sliced 1" x 2" ginger
• 2 tablespoons of finely diced scallion
• a big splash of low sodium chicken stock
• kosher sea salt and ground black pepper
• about 1/3 teaspoon of turbinado sugar
• 1 teaspoon of dark rice vinegar
• 2 teaspoons of fried minced garlic (you can find those from Asian supermarket), or 1 teaspoon fresh minced garlic

Directions:

1. Bring a large pot of water to a boil. Add the baby bok choi. Let them stay for 2-3 minutes and then shock in cold water to prevent them from overcooking. Drain well and set aside.
2. Meanwhile, heat canola oil in a large deep pan on medium high heat. Saute ginger and scallion until fragrant. Add mushroom. Saute for 30 seconds. Add chicken stock and cook for about 2 minutes, or until the mushroom softens. Add 1/3 teaspoon of salt and 1/3 teaspoon of sugar. Add drained bok choi into the mushroom mixture. Cook for 30 seconds. Add another 3/4 teaspoon of salt (or adjust to taste) and 1/2 teaspoon of black pepper. Cook for another 20 seconds. Add fried minced garlic (or fresh garlic) and1 teaspoon of dark rice vinegar. Mix well. Turn off the heat. Serve immediately.