Baby Bok Choy and Shitake Mushrooms with Peanut Butter, Ginger and Chili-Sesame Sauce
This was a side dish for the Flank Steak and Mango’s I made the other night, but this would be wonderful as a vegetarian meal served over rice, tossed with extra sauce in a whole wheat spaghetti, or with tofu thrown in to the sauté pan. Use your imagination!
Baby Bok Choy and Shitake Mushrooms with Peanut Butter, Ginger and Chili-Sesame Sauce, serves 6 as a side
2 Tbs vegetable oil
1 ½ lbs Baby Bok Choy, sliced lengthwise into quarters
¼ lb shitake mushrooms
¼ cup Peanut Butter, Ginger and Chili-Sesame Sauce plus more for drizzling
black sesame seeds for garnish
Peanut Butter, Ginger and Chili-Sesame Sauce
3 cloves garlic
1 inch piece of ginger, sliced
1 ½ inch piece of hot red chili (with seeds)
2 Tbs Hoisin sauce
2 Tbs soy sauce
½ cup peanut butter
2 Tbs sesame oil
1Tbs rice wine vinegar
¼ cup brown sugar
¼- ½ cup hot water
Add everything to the blender, and puree.
Use only as much hot water as it takes to blend it into a nice smooth sauce.
Adjust flavor as needed with extra soy, sugar or hot chili.
In a large saute pan, heat the oil over high heat. Add the bok choy and the mushrooms to the hot oil. Stir around to coat the vegetables in oil. Drizzle the ¼ cup of sauce over the vegetables and add about ¼ cup of water to the pan.
Reduce the heat to medium and put a lid on the pot.
Let the vegetables steam for about 3-4 minutes or until the mushrooms are soft and the bok choy is tender but not too soft.
Remove the vegetables from the pan and put them on a platter. Drizzle with additional sauce if desired and sprinkle with sesame seeds to garnish.