4 cloves garlic, minced
8 oz. button or cremini mushrooms, quartered
8 oz. fresh shiitake mushrooms, stems removed and sliced
1 Tbsp. low-sodium soy sauce
1 large bok choy (or 4-5 baby bok choy), cut into 1/2-inch pieces
1/2 cup chopped green onions
1/4 cup vegetable stock
2 tsp. ginger root, minced
2 Tbsp. toasted sesame seeds
1 tsp. dark sesame oil (optional)
• In a large nonstick skillet or wok, sauté the garlic and mushrooms in soy sauce for 3 minutes. Add the bok choy and green onions and stir-fry for another 3 minutes. Stir in the vegetable stock and ginger. Reduce heat and simmer for 5 minutes.
• Sprinkle the sesame seeds and sesame oil, if desired, over the mixture before serving.
Makes 6 servings