Serves: 6
Total Calories: 80

1 tablespoon sesame oil
3 tablespoons mirin
1 1/2 cups coarsely chopped leeks
8 cloves garlic thickly sliced
3 cups coarsely chopped white button mushrooms
2 cups coarsely chopped celery
8 cups coarsely chopped bok choy
2 tablespoons grated ginger
1 tablespoon tamari sauce

1. Heat up a wok over high heat, then add the oil and mirin. Toss in the leeks and garlic, and stir-fry 2 minutes or until the garlic is fragrant and the leeks are bright green. (Be careful not to burn the garlic.)

2. Add the mushrooms and celery, continuing to stir-fry for 2 minutes, then add the bok choy. Stir-fry another 2 or 3 minutes.

3. Gather the grated ginger in your hands, and squeeze the juice into the wok. Stir in the tamari. Adjust the seasonings, if desired.

4. Serve immediately.

For a Change . . .
• Substitute Chinese cabbage for some or all of the bok choy.
• Instead of celery, use red bell pepper for added taste and color.

FYI . . .
Bok choy is a crisp, sweet Asian vegetable that looks similar to celery. Its smooth white stalks are topped with dark green crinkly leaves. Perfect for stir-fries, bok choy is also delicious sautéed as a side dish, added to soups, or tossed raw into salads.

Nutritional Facts:

Serves: 6
Total Calories: 80
Calories from Fat: 20

More Recipes from the Going Wild in the Kitchen Cookbook:
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Orange-Scented Yams with Chestnuts
Wild Mushroom Stew with Tomatoes and Capers
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Green Beans in Garlic Sauce with Cashews
Bok Choy and Mushroom Stir-Fry
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