Soba With Garlic Chives Mushrooms and Bok Choy

Cooking Light, AUGUST 2004

• Ready In: 25 mins
• Serves: 6

Ingredients

• 3  quarts water
• 1  lb bok choy
• 8  ounces  uncooked  soba noodles (buckwheat noodles)
• 2 1⁄2 tablespoons olive oil
• 3  cups  garlic chives ((1-inch slices)
• 5  cups  thinly sliced  shiitake mushroom caps (about 1/2 pound)
• 5  cups  thinly sliced cremini mushrooms (about 1/2 pound)
• 1⁄3 cup sake (rice wine) or 1⁄3 cup sherry wine
• 1⁄3 cup low sodium soy sauce

Directions

1. Bring 3 quarts water to a boil in a large Dutch oven. Cut bok choy diagonally into 1-inch pieces; separate green portions and stalks. Cook stalks in boiling water 2 minutes. Add green portions; cook 1 minute. Remove bok choy from water with a slotted spoon; place in a colander. Rinse under cold water; drain. Place in a bowl.
2. Return water to a boil, and add soba. Cook 4 minutes or until al dente. Drain and rinse with warm water; drain.
3. Heat olive oil in a wok or large nonstick skillet over medium-high heat. Add garlic chives to pan; stir-fry 10 seconds.
4. Add shiitake and cremini mushrooms and sake; cover, reduce heat to medium-low, and cook 3 minutes or until mushrooms are tender. Uncover and increase heat to medium-high.
5. Add bok choy and soy sauce; cook 2 minutes, stirring occasionally. Add noodles; cook 2 minutes, tossing to combine. Serve immediately.