Mushrooms with Bok Choy

The Tassajara Recipe Book by Brown


1 head bok choy (12-14 oz) or 6-8 heads baby bok choy

1/8 tsp. salt

8 oz. mushrooms, sliced (including some fresh shiitake, if available)

1 T. peanut or olive oil

2 tsp. fresh ginger, grated

2 medium yellow onions, sliced

2 T. sherry

4-6 cloves garlic, minced

2 T. soy sauce


1 T. Balsamic vinegar


1 tsp sugar



Cut off the base of the bok choy, and then wash the leaves.  Cut the larger greens off the stalks and cut them in half lengthwise.  Then cut the stalks and greens crosswise into half-inch pieces.  If using fresh shiitake mushrooms, cut off and discard the stems before slicing.  Combine the ginger with the sherry soy sauce, vinegar, sugar, and salt.


Heat a large skillet (or wok) and add the oil.  Saute the onions and mushrooms for several minutes over high heat until the mushrooms have softened and browned.  Add the garlic and cook another minute.  Then add the bok choy and the ginger mixture.  Cover the pan and reduce heat.  Cook several minutes.  Uncover and stir every minute or so until the white of the bok choy is tender.  Check the seasoning and serve.