Mushroom + Bok Choy Stir-Fry w/ Turmeric Hearts

Mushroom + Bok Choy Stir-Fry w/ Turmeric Hearts

Serving Size: 2-3

Ingredients:

• 8 oz shiitake mushrooms , or 4 oz each shiitake and maitake mushrooms

• 1 medium white onion, thinly sliced

• 1 bunch of bok choy or large tatsoi

• 6 oz turmeric stem

• 3 cloves of garlic

• 1 cup vegetable or mushroom broth

• Soy sauce and salt to taste

Instructions:

1. Prepare the mushrooms by cleaning them with a damp paper towel or a brush, making sure to remove any dirt. Stem the shiitake mushrooms and slice the caps (use the stems for a broth later), and separate the maitake mushrooms into smaller pieces.

2. Wash the bok choy thoroughly and chop it into bite-sized pieces, separating the stalks from the leaves.

3. Peel turmeric stem to its tender heart, and slice into thin medallions

4. Peel and mince the garlic cloves.

5. Heat a large pan or wok over medium-high heat and add a splash of neutral oil (we like sunflower oil for this)

6. Once the oil is hot, add the mushrooms, turmeric heart, and onion to the pan and cook for about 5 minutes, salting so they will start to soften and release their juices.

7. Add the minced garlic and sauté for about 1 minute until fragrant.

8. Add the bok choy stalks and cook for another 2-3 minutes until they begin to tenderize.

9. Stir in the bok choy leaves, cooking for an additional 2 minutes until the leaves wilt slightly.

10. Pour the vegetable or mushroom broth and a little soy sauce into the pan and bring it to a simmer. Cook for about 3-4 minutes until the broth reduces slightly and coats the vegetables. Finish with soy sauce and salt.

11. Remove the pan from heat and serve the Mushroom and Bok Choy Stir-Fry with Turmeric Shoots hot with steamed rice or noodles if desired. Garnish with chopped garlic chives and chiffonade turmeric leaves.

Enjoy your flavorful and nutritious stir-fry!