Stir-fried Bok Choy with Shitake Mushrooms

Lucy Waverman suggests this as a vegetable to serve at Christmas with the turkey.



2 Tbsp vegetable or olive oil
2 tsp chopped garlic
1 Tbsp grated fresh ginger

Heat oil in skillet on high heat. Add garlic and ginger and saute for 30 seconds.
6 cups baby bok choy, trimmed
-- OR -- coarsely chopped bok choy
6 ounces shitake mushrooms, stemmed and thickly sliced

Add bok choy and mushrooms to skillet. Saute for 3-4 minutes, or until mushrooms are tender.
1/3 cup chicken stock or water
1 tsp sugar
2 Tbsp soy sauce
salt and pepper

Add chicken stock, sugar and soy sauce to skillet. Bring to a boil and reduce until liquid disappears.
Serves 6 from Lucy Waverman's Home Chef column in The Globe and Mail, December 18, 2004