Secrets of the Best Chefs

Stir-Fried Bok Choy and Shiitakes with Garlic

and Rice Wine

Serves 2

Phan’s take on bok choy includes shiitakes, garlic, and rice wine.

It’s as simple to make as it seems, but the flavor is deep and

complex.

1 tablespoon canola oil

2 cloves garlic, chopped

1 bunch of bok choy, washed, carefully dried, and sliced

½ cup sliced shiitake mushrooms

Rice wine

Fish sauce

Heat a wok on very high heat*.

Swirl oil down the sides with the wok still on high heat. Add

the garlic and watch it carefully; you barely want it to color. As

soon as it looks like it’s ready to darken, add all the bok choy and

shiitakes and use tongs to toss them, shaking the pan while you

do.

Add a little water, a splash of rice wine, and a splash of fish

sauce, continuing to toss the vegetables. When the bok choy is

wilted (less than a minute) and flavored properly (taste to find