Baby Bok Choy and Shitake Mushrooms with Peanut Butter, Ginger and Chili-Sesame Sauce

To make the peanut butter, ginger and chili-sesame sauce, add all the sauce ingredients to a 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.

To make the veggies, 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.