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Makes 4 Servings
1 pound Baby Bok Choy, trimmed & cut in quarters length wise
1 Cups of Shiitake Mushrooms, cut into quarters
3 Tablespoons Sesame oil
1 Tablespoons of garlic cloves, minced
1 Tablespoons of shallots, minced
1 Tablespoons of thinly, julienne fresh ginger
1 Tablespoons of Brags’s Organic Soy Sauce
1/8 Teaspoon of fine sea salt
1/8 Teaspoon freshly ground black pepper
Pinch of crushed red pepper flakes (optional)
Bring 4 cups of water and ½ teaspoon sea salt to boil in large pan. Add Quartered Baby Bok Choy and cook until Baby Bok Choy is bright green and just tender. 1 to 2 minutes. Drain thoroughly and set aside.
Heat the oil in a large nonstick skillet over medium –high heat. Add the garlic, shallots and the ginger and cook until browned, about 1 minute. Add the Shiitake mushrooms and the Bok Choy sprinkle with Soy sauce, Sea salt, black pepper and sprinkle the crushed red pepper flakes and stir fry for 2 minutes.