Baby Bok Choy with Portobello Mushrooms & Ginger

1. Remove baby bok choy stems and wash the leaves. Set leaves aside.

2. With your hand, remove stem from mushroom. Slice mushroom in thin pieces.

3. Slice ginger.

4. Mince garlic.

5. In a large hot pan, add the hot chili sesame oil. If you do not like spice, then add regular sesame oil. Saute ginger and garlic for about 1 minute.

6. Add baby bok choy and soy sauce. Add the pan lid or cooking foil if pan does not come with a lid. Let the bok choy steam and cook for a few minutes (like 2-3 minutes) until it starts to wilt.

7. Then add mushrooms. Again, place lid or cooking foil on the pan. Cook for about 2-3 minutes until mushrooms start to wilt. Once mushrooms start to wilt, use a wooden spoon and stir and saute the vegetables so they pick up all of the flavors of soy sauce, ginger and garlic.

8. Finally, add toasted sesame seeds and serve with rice.

Serves 3-4.