2 pound baby bok choy
3 tablespoon vegetable oil
3 small dry read Chinese hot pappers
1 pound shiitake mushrooms
4 garlic cloves minced
1 tablespoon grated ginger
1 teaspoon sugar
1 tablespoon sesame oil
3 tablespoon tamari or soy sauce
6 scallions sliced
1 tablespoon roasted sesame seeds
Bring a large well-salted water to a boil. Drop bok choy leaves into boiling water and cook fo 1-2 minutes, until barely cooked.
Immediately remove, rinse with cold water, drain and pat dry.
Put a large wok over high heat. Add oil and heat until nearly smoking.
Add hot peppers and shiitake caps, stirring to coat. Stir-fry for 2 minutes.
Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
Spoon shiitake and pan juices over cooked book choy.
Garnish with scallions and sesame seeds.