Ginger-Garlic Bok Choy, Shiitake Mushrooms, and Zucchini
2 tablespoons finely chopped fresh fresh ginger
2 tablespoons chopped garlic
oil of your choice (I used sesame)
10 shiitake mushrooms, stems removed and sliced
2 to 3 heads of baby bok choy, roughly chopped
1 zucchini, very thinly sliced (as thin as you can slice, or use a mandolin)
tamari, to taste
toasted sesame oil, to taste
sesame seeds for garnish
cooked brown rice (optional)
1. In a large pan over medium heat, saute 1 tablespoon of oil with a tablespoon each of the chopped ginger and garlic for 10 seconds. Add the mushrooms to the pan with a pinch of salt. Stir constantly to avoid sticking, until the mushrooms begin to soften, only about 4-5 minutes. Remove the mushrooms from the pan and set aside in a large bowl.
2. Add 1 more tablespoon of oil with the remaining ginger and garlic to the pan. Saute another 10 seconds and then add the zucchini and bok choy with another pinch of salt. Stir constantly for another 3 or 4 minutes until the vegetables wilt a little, but still retain their bright green color and crunchy texture. Remove from the pan and add them to the bowl of mushrooms. Toss with tamari and toasted sesame oil. Garnish with sesame seeds. Serve over brown rice, if desired.
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