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Complements any Asian inspired main dish. You could even saute up some firm tofu and toss in some cooked buckwheat noodles and make it a main dish all on it's own.
- 1 lb baby bok choy
- 1⁄4 lb shiitake mushroom
- 1 cup edamame
- 1⁄2 bean sprouts
- 1⁄4 teaspoon sea salt
- 4 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons peanut oil
- 1 teaspoon dark sesame oil
- 1 1⁄2 tablespoons low sodium soy sauce
- 2 teaspoons unseasoned rice wine vinegar
- 1⁄2 teaspoon cornstarch
- Cut the bases off the bok-choy, separating the leaves but keeping plenty of the stalk on each leaf. Wash and dry the leaves and cut into 2-inch pieces. Remove the stems from the mushrooms and slice them. Wash and dry edamame and bean sprouts.
- Stir-fry or saute the mushrooms in a wok or large pan over med-high heat in the oils and add a bit of salt. Cook the mushrooms until they give up some juices and reabsorb it. Add the garlic and ginger and saute for 1 minute. Add the bok-choy and edamame. Cook just until bok-choy is wilted.
- Combine the soy sauce, vinegar, and corn starch in a small bowl or cup. Add this mixture to the greens and cook for approximately to minutes or until the greens are nicely glazed. Toss in bean sprouts at the last minute.
- Serve hot.