Bok Choy & Shitake Stir Fry
4 large baby bok choy
½ onion half moon slices
1 tablespoon of unrefined sesame oil
1 teaspoon of crushed ginger
2 cloves of crushed garlic
10 shitake mushrooms, stems discarded and caps sliced
2 tablespoons of tamari - gluten free fermented soy sauce or use coconut aminos if you are soy free.
Trim ¼ inch of root ends of bok choy. Cut into 2-inch sections, keeping stems and leaves in separate piles - as the stems take a bit longer to cook than the leaves.
In a large skillet, heat sesame oil over medium-heat. Saute onions until they soften, adding ginger & garlic cooking for a bout 30 seconds.
Add bok choy stems and mushroom and sauté for about 5 minutes. Add bok choy leaves and continue to cook uncovered, until tender and bright green about 2 to 3 minutes. Toss with tamari and season to your liking. I love to sprinkle with crushed red pepper!