Ingredients:
2 to 3 baby bok choy heads (1 ½ to 1 ¾ pounds), washed, leaves and stems separated
2 tablespoons peanut oil
2 medium cloves garlic, minced or pressed through a garlic press
1 tablespoon minced fresh ginger
1 cup chicken or vegetable broth
1 cup mushrooms, sliced ¼ inch thick
1 teaspoon rice vinegar
Directions:
Prepare the bok choy by cutting each white stalk in half lengthwise and then crosswise into ¼ inch slices. Stack the leafy greens and then slice them crosswise into ½ inch strips. Keep the sliced stalks and leaves separate.
Heat large nonstick skillet over high heat until hot, about 2 minutes. Add oil, swirl to coat pan bottom. Add bok choy stalks and cook, stirring frequently, until lightly browned, 5 to 7 minutes. Add garlic and ginger; cook, stirring frequently, until fragrant, about 30 seconds. Add bok choy greens, broth, mushrooms, and salt and pepper to taste. Cover, reduce heat to medium-low, and cook, stirring twice, until bok choy is very tender, 8 to 10 minutes.
Remove cover, increase heat to medium-high, and cook until excess liquid evaporates, 2 to 3 minutes (bok choy should be moist but not soupy). Stir in rice vinegar and adjust seasonings with salt and pepper; serve immediately. Serves 4