Stir Fried Baby Bok Coy With Shiitake Mushrooms

• 1/4 cup plus 2 T canola oil
• 2 large garlic cloves, minced
• 6 oz shiitake mushrooms, stems discarded, cut into 1 inch pieces
• 1 1/2 lbs baby bok choy, leaves separated from stems
• 1/4 cup pplus 2 T chinese cooking wine
• 3/4 cup Vietnamese Stir Fry sauce (ingredients follow)
• 1 1/2 cups chicken stock
• 1/4 cup plus 1 T Asian fish sauce
• 1 T sugar

1. Stir fry Sauce:
2. in a small saucepan, bring the stock to a boil. Remove from heat and add fish sauce and sugar; stir until the sugar is dissolved. Let cool.
3. For Bok Choy:
4. In a large skillet or wok, heat the oil until small puffs of smoke begin to appear. Add the garlic and stir fry over high heat for 10 seconds. Add the shiitake and stir fry for 1 minute. Add the bok choy and stir fry until crisp, tender, about 3 minutes. Add the wine and cook until slighly reduced, about 1 minute. Add teh vietnamese stir fry sauce and cook until the bok choy is tender but still bright green and the sauce is slighly reduced, about 4 min longer. Serve

canola oil, garlic, shiitake mushrooms, choy, t chinese cooking wine, fry sauce, chicken stock, t, t

Taken from www.epicurious.com/recipes/member/views/stir-fried-baby-bok-coy-with-shiitake-mushrooms-50010363 (may not work)