If you can't find mirin, substitute an equal amount of white wine plus 2 teaspoons sugar.
2 tablespoons peanut oil, divided
1 cup thinly sliced shiitake mushrooms
1/2 cup thinly sliced shallots
6 baby bok choy, halved lengthwise
1/2 cup unsalted chicken stock
1/4 cup mirin (sweet rice wine)
1 tablespoon lower-sodium soy sauce
2 slices fresh ginger
How to Make It
Heat a large skillet over medium-high heat. Add 2 teaspoons oil. Add mushrooms and shallots to pan; cook 5 minutes or until mushrooms begin to brown, stirring occasionally. Remove mushroom mixture from pan.
Add 2 teaspoons oil to pan. Add half of bok choy, cut sides down, to pan; cook 3 minutes. Remove bok choy from pan. Repeat procedure with remaining 2 teaspoons oil and remaining bok choy. Return mushroom mixture and bok choy to pan.
Stir in stock, mirin, soy sauce, and ginger; bring to a boil. Reduce heat to medium-low; partially cover, and cook 10 minutes or until bok choy is crisp-tender. Uncover and remove bok choy from pan. Bring liquid to a boil; cook 6 minutes or until reduced to about 1/4 cup. Drizzle liquid over bok choy.
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I halved the recipe to use up some baby bok choy and shiitakes that I had on hand from another recipe. This of course decreased the liquid to the point that the extra time to reduce the sauce wasn't needed. Easy to prepare and very tasty. I will definitely make this again.