This mushroom vinaigrette is super versatile. It goes great with meat and fish, as well as a dressing for vegetables like the baby bok choy.

Ingredients

• 2-4 heads of baby bok choy
• 1 cup of chopped shiitake mushrooms
• ½ cup of sliced scallions
• 2 tablespoons of chopped fresh mint
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon mustard
• ½ teaspoon chili flakes
• ¼ cup rice wine vinegar
• ¼ cup of sesame oil
• ¼ cup of olive oil

Directions

1. Cut each head of bok choy in half.
2. Heat a few tablespoons of oil in a statue pan over medium heat.
3. Sear each bok choy face side down until golden, leaving the top half partially uncooked. This provides an extra layer of texture and flavor to the dish.
4. Remove from the pan and reserve the bok choy.
5. In the pan lightly saute the ginger and garlic.
6. Add the mushrooms and saute on low heat until tender. If they sweat out liquid that’s great! It’s super flavorful.
7. While warm, combine the mushrooms with the rest of the ingredients and season to taste.
8. Spoon the vinaigrette generously over each piece of bok choy.