Bok Choy and Shiitake Rice Pilaf

• 1 Tbs. peanut oil or vegetable oil
• 12 oz. sliced shiitake mushrooms
• 1 small shallot, chopped ( 1/4 cup)
• 2 tsp. grated fresh ginger
• 1/4 tsp. Chinese five-spice powder
• 1 cup long-grain white rice
• 1 cup frozen shelled edamame
• 1 Tbs. low-sodium soy sauce
• 2 heads baby bok choy, thinly sliced
• 2 green onions, sliced ( 1/4 cup)
• 1 tsp. toasted sesame seeds
• 1 tsp. toasted sesame oil

1. Heat peanut oil in large, nonstick skillet over medium-high heat.
2. Add mushrooms and shallot; cook 5 minutes.
3. Add ginger and five-spice powder; cook 30 seconds.
4. Add rice to skillet, and saute 1 to 2 minutes, or until rice becomes translucent at the edges.
5. Add edamame, soy sauce, and 1 1/4 cups water.
6. Bring to a boil, then reduce heat to medium-low, cover pan, and simmer 12 minutes.
7. Uncover, add bok choy, replace lid, and cook 5 to 7 minutes more, or until bok choy is wilted.
8. Sprinkle with green onions, sesame seeds, and sesame oil before serving.

peanut oil, shiitake mushrooms, shallot, ginger, chinese fivespice, longgrain white rice, edamame, soy sauce, choy, green onions, sesame seeds, sesame oil

Taken from www.vegetariantimes.com/recipe/bok-choy-and-shiitake-%e2%80%a8rice-pilaf/ (may not work)