Baby Bok Choy And Shitake Mushrooms With Peanut Butter, Ginger And Chili-Sesame Sauce

• FOR THE VEGGIES:
• 2 Tablespoons Vegetable Oil
• 1-1/2 pound Baby Bok Choy
• 1/4 pounds Shitake Mushrooms
• 1/4 cups Peanut Butter Ginger Sauce (See Below)
• Sesame Seeds, To Garnish
• _____
• FOR THE SAUCE:
• 3 cloves Garlic
• 2 Tablespoons Diced Red Chile Pepper
• 2 Tablespoons Hoisin Sauce
• 2 Tablespoons Soy Sauce
• 1/2 cups Peanut Butter
• 2 Tablespoons Sesame Oil
• 1 Tablespoon Rice Wine Vinegar
• 1/4 cups Brown Sugar
• 2 Tablespoons Chopped Ginger
• 1/4 cups Hot Water

1. 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.
2. 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 1/4 cup of sauce over the vegetables and add about 1/4 cup of water to the pan.
3. Reduce the heat to medium and put a lid on the pot.
4. 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.

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Taken from tastykitchen.com/recipes/sidedishes/baby-bok-choy-and-shitake-mushrooms-with-peanut-butter-ginger-and-chili-sesame-sauce/ (may not work)