Instructions

• Trim and chop the bok choy: slice off the bottom ends of each head, rinse the leaves and stems well, chop the white stems into ~1-inch pieces and chop the leaves into ~1/2-inch pieces.
• Clean and trim the shiitake mushrooms: wipe or rinse them, trim the tough stem ends, and leave small mushrooms whole or halve/slice larger ones.
• Make the sauce: in a small bowl whisk together 2 Tbsp tamari, 1 Tbsp rice vinegar, 3 minced garlic cloves, 1 tsp freshly grated ginger, and 1 tsp sesame seeds; set aside.
• Heat a large pan over medium-high heat and add 1/4 cup vegetable broth (or water); bring to a gentle simmer.
• Add the shiitake mushrooms to the pan and sauté in the broth, stirring, for 2–3 minutes. (If the pan begins to stick, add a little more water or broth as needed.)
• Add the chopped bok choy to the pan, stir to combine, and sauté about 5 minutes, stirring occasionally, until the stems are crisp-tender and the leaves are wilted.
• Reduce heat to medium-low, pour the prepared sauce into the pan, stir well to coat the vegetables, and cook 1–2 minutes more until the sauce is fragrant and heated through.
• Remove from heat, taste and adjust if desired (with additional tamari or rice vinegar if available), spoon any pan juices over the vegetables, and serve immediately.