Garlic Shiitake Stir-Fried Shredded Bok Choy

Ingredients

• Bok choy (Wash and trim off the stem ends; separate the stems and leaves. Cut the stems into moderately thick shreds and fold the leaves in half before shredding.)
• Garlic (Lightly crush, peel, and slice.)
• Fresh shiitake mushrooms (Slice or cut into pieces suitable for quick stir-frying; the video does not specify the cutting method.)
• 2 tbsp Olive oil
• 1 tbsp Water
• Salt (To taste; the video does not provide a quantity.)
• Ground black pepper (To taste; the video does not provide a quantity.)

Steps

1. 1

   Wash the bok choy and trim off the stem ends. Separate the stems from the leaves.

2. 2

   Arrange the stems neatly and cut them into similarly sized, moderately thick shreds to preserve their texture.

3. 3

   Stack the leaves, fold them in half, press them firmly, and cut them into shreds. Gently loosen the shreds afterward so the leaves become fluffy and are easier to stir-fry quickly.

4. 4

   Lightly crush the garlic to help release its flavor and make it easier to peel. As demonstrated in the video, press down on the garlic and pull it backward to separate the skin, then slice the garlic and set aside.

5. 5

   Add the olive oil to a pan and heat it.

6. 6

   Add the sliced garlic and stir-fry until fragrant.

7. 7

   Add the bok choy stems and then the water. Stir-fry for about 30 seconds.

8. 8

   Clear a space in the center of the pan, then add the bok choy leaves and fresh shiitake mushrooms.

9. 9

   Stir-fry quickly over medium-high heat for about 30 seconds.

10. 10

    Season with salt and ground black pepper. Toss to combine, then serve.

Notes

The video does not provide exact quantities for the bok choy, garlic, or mushrooms, nor does it specify how to cut the mushrooms; use an appropriate amount of each ingredient as shown in the original video.

Nutrition per serving

• Vegetarian
• Quick recipe
• Stir-fry
• Homestyle cooking
• Vegetables
• Gluten-free
• Dairy-free