Photo: Randy Mayor; Styling: Claire Spollen 
Hands-on Time
20 Mins
Total Time
32 Mins
Yield
Serves 4 (serving size: 3 bok choy halves and about 1 tablespoon sauce)

If you can't find mirin, substitute an equal amount of white wine plus 2 teaspoons sugar.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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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