We’re eating a lot of bok choy right now because of our CSA. I think the key to this recipe was slicing the bok choy lengthwise into thin strips.
1 head bok choy, cored and cut into thin strips
half a package cremini mushrooms, sliced
about 2 tbsp oyster sauce (if you’re vegetarian, substitute more soy and a pinch of sugar)
handful black sesame seeds
1 tsp sesame oil
splash or two soy sauce
cooking spray
salt
Heat cast iron pan, spray with cooking spray. Add mushrooms and brown for a few minutes. Add bok choy and combine with oyster sauce and soy sauce, and stir fry until bok choy is wilted. Top with sesame oil and stir in sesame seeds. Adjust seasoning and serve.
