YIELD serves 4

TIME 20 minutes

INGREDIENTS

• 2 lbs baby bok choy

• 3 tbsp vegetable oil

• 3 small dry red Chinese hot peppers

• 1 lb shiitake mushrooms (about 4 dozen), stems removed

• Salt and pepper

• 4 garlic cloves, minced

• 1 tbsp grated ginger

• 1 tbsp sugar

• 1 tsp sesame oil

• 3 tbsp tamari or soy sauce

• 6 scallions, sliced diagonally, for garnish

• 1 tbsp roasted sesame seeds for garnish (optional)

INSTRUCTIONS

• Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.

• Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.

• Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.