Wild Mushroom & Potato Stew With Bok Choi

Ingredients

• 2 tablespoons olive oil
• 2 medium onions, coarsely chopped
• 1 pound assorted wild mushrooms (such as crimini and stemmed shiitake), coarsely chopped
• 1/2 cup dry white wine
• 1 teaspoon dried thyme
• 2 1/2 cups vegetable broth
• 1 3/4 pounds white-skinned potatoes, peeled, cut into 3/4-inch cubes
• 2 large carrots, peeled, cut into 1/2-inch-thick rounds
• 1/4 cup soy sauce
• 1 large head of bok choy, cut crosswise into 1/2-inch-wide slices

Directions

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until golden, about 8 minutes. Add mushrooms; sauté until tender, about 8 minutes. Add wine and thyme; boil until liquid is reduced by half, about 1 minute. Add next 4 ingredients; cover and simmer gently until vegetables are tender, about 25 minutes. Stir in bok choy; simmer uncovered until tender, about 8 minutes.

Asian-Style Sauteed Bok Choi Or Yukina Savoy

Ingredients

• 1 bunch bok-choi (Yukina Savoy)
• 2 tablespoons peanut oil
• 1/4 pound shitake mushrooms
• 1 teaspoon sesame oil
• 1/4 teaspoon salt
• 1-1/2 tablespoons soy sauce
• 4 garlic cloves, finely chopped
• 2 teaspoons rice wine vinegar
• 1 tablespoon minced ginger
• 1/2 teaspoon corn starch

Directions
Cut the base off the bok choi, separating the leaves but keeping plenty of stalk on each leaf. Wash and dry the leaves and cut into 2-inch pieces. Remove the stems from the mushrooms and cut them in 1/8-inch slices. Stir-fry or sauté the mushrooms in a wok or large pan over medium heat in the oils and add the salt. Cook the mushrooms until they give up some juice and reabsorb it. Add the garlic and the ginger and sauté for 1 minute. Add the bok choi and cook until just wilted. Combine the soy sauce, vinegar, and cornstarch in a small bowl or cup. Add this mixture to the greens and cook for about 2 minutes or until the greens are nicely glazed. Serves 4.