Stir-fried Baby Bok Choy with Shiitake Mushrooms

• 1/4 cup plus 2 tablespoons canola oil
• 2 large garlic cloves, minced
• 6 ounces shiitake mushrooms, stems discarded, caps cut into 1-inch pieces
• 1 1/2 pounds baby bok choy, leaves separated from the stems
• 1/4 cup plus 2 tablespoons Chinese cooking wine
• 3/4 cup Vietnamese Stir-fry Sauce

1. In a large skillet or a wok, heat the oil until small puffs of smoke begin to appear.
2. Add the garlic and stir-fry over high heat for 10 seconds.
3. Add the shiitake and stir-fry for 1 minute.
4. Add the bok choy and stir-fry until crisp-tender, about 3 minutes.
5. Add the wine and cook until slightly reduced, about 1 minute.
6. Add the Vietnamese Stir-fry Sauce and cook until the bok choy is tender but still bright green and the sauce is slightly reduced, about 4 minutes longer.
7. Serve hot.

canola oil, garlic, shiitake mushrooms, baby bok choy, wine, sauce

Taken from www.foodandwine.com/recipes/stir-fried-baby-bok-choy-shiitake-mushrooms (may not work)