Sesame-Glazed Shiitake Mushrooms over Bok Choy

1. Prep Bok Choy

Bring a large pot of salted water to a rolling boil. Trim the ends from the bok choy and separate the leaves. Rinse and drain thoroughly. Submerge bok choy leaves in boiling water for 1 to 2 minutes, just until tender. Quickly remove, rinse with cold water to halt cooking, drain, and gently pat dry with a towel. Spread the blanched bok choy leaves in a single layer on an ovenproof serving platter and set aside.

2. Cook Mushrooms

Place a large wok or cast-iron skillet over high heat. Pour in the vegetable oil and heat until it's shimmering but not smoking. Add the red hot peppers to the oil, followed by the shiitake mushroom caps. Toss to coat and season with salt and pepper. Stir-fry for 2 minutes. Lower the heat slightly. Stir in the minced garlic, grated ginger, sugar, sesame oil, and tamari or soy sauce. Continue to stir-fry for an additional minute, ensuring the mushrooms are well coated.

3. Assemble and Serve

Evenly distribute the glazed shiitake mushrooms and any pan juices over the bok choy on the platter. You can serve the dish at room temperature, or cover with foil and reheat in a preheated oven for 10 to 15 minutes if desired. Just before serving, sprinkle with diagonally sliced scallions and, if preferred, a tablespoon of roasted sesame seeds.