Ingredients

• 2 tablespoon toasted sesame oil 
• 1 tablespoons sweet miso paste
• 1 tablespoon rice wine vinegar
• 1 teaspoon freshly grated ginger
• 1 pound mushrooms (I used a mix of *king mushrooms and beech) 
• 1 bunch of bok choy, cleaned with ends trimmed 
• Cooked brown rice, for serving 
• Sesame seeds, as garnish 
• Green onion, sliced, as garnish

Directions

In a large saute pan, set over medium heat, add the sesame oil. When warm, add the mushrooms and sprinkle with a pinch of salt. Cover and allow to cook until slightly softened, about 2 minutes. Next, sweet miso paste, rice wine vinegar, ginger and bok choy; toss until thoroughly coated. Cover for about 3 minutes, until the bok choy is bright green and slightly softened. 

Spoon stir-fry over a bed of rice and top with sesame seeds and green onions.

Tips/Techniques

King mushrooms are fairly large so I sliced them in half, long ways, and then scored the stems. This made for a more even cooking time. 

ncG1vNJzZmivp6x7sa7SZ6arn1%2BbvLCwjqucnKGgmsBwucispmalpai1s7vOpmSsrJmneqe%2B2Gg%3D