making a thing: Bok Choy Thing

Bok Choy Thing originally started from Nigella's cookbook as a dish made with salmon. I honestly don't care for a big honking slab of salmon - it's just really too rich for me. And also I ate a LOT of it living in the Northwest. If it ain't sashimi, I'm taking a pass.

So with Defattening Project 2K9 came the very explicit directions to eat more veg, especially leafy greens. Mushrooms are also good for ya. Hence - Bok Choy Thing.

Three (heads? bunches? units?) things of baby bok choy
big scoop of shiitakes/small mushrooms
ginger - chopped fine
garlic - chopped fine
chiili garlic sauce or srihacha
scallions, cut on the bias
tempeh/tofu if you want it
brown rice, if you want it.
toasted sesame oil
shoyu or soy sauce

Rough chop the bok choy, seperating the green leafy bits from the white, more dense bits. Slice your mushrooms if you're into that, Michel Richard says they're better whole.

Get your pan hot, throw in some of the sesame oil (not too much of this, it's strong) and the white parts of the bok choy. Mushrooms hit the pan about a minute after. Then the ginger, garlic, chili-garlic and soy sauce. Stir it all a bit. Chuck the green leaves in and cut off the heat, letting them just wilt a bit. Serve with lime wedges if you're a freak for limes like me.