Here is a simple side item that goes nicely with any meal. Bok choy, pak choi, bok choi, or choy sum are variations of Chinese cabbage. The stems are thick and hearty with wonderful leaves which gently wilt and resemble small heads of spinach. Rinse them well, and the larger ones can be cut in half or quartered. I like snipping a bit off the root of the small heads, but I leave them whole.
I use a nice mix of mushrooms, but make sure the pieces are broken into similar sizes so they cook evenly. Rinse them and break the delicate pieces by hand. The larger ones, such as king trumpet, can be sliced.
Bok Choy with Exotic Mushrooms
1 1/2 lb. bok choy (white stem and green stem mix adds color)
1 lb. exotic mushrooms (beech, enoki, oyster, shiitake, king trumpet, etc.)
½ tsp sugar
1 tbsp oyster sauce
1 tsp fish sauce
1 ½ tsp sesame oil
2 tsp oil
2 tsp ginger
2 cloves garlic minced
2 shallots minced
Mix the sugar and sauces in a small bowl. Heat up the oil, and stir fry the garlic, ginger and shallot. When it becomes aromatic, add the mushrooms and sear to get a nice color. Add bok choy and toss gently. Once it begins to wilt, check for seasoning, and put in a large serving bowl once the sauce coats and the vegetables are cooked.