-1 large head or 3 small heads of bok choy, leaves separated and sliced. -1 tbsp neutral oil, like canola -4 oz shiitake mushrooms -1 tbsp toy sauce (for mushrooms) -2 tbsps chopped garlic -1 tbsp chopped ginger -1/4 teaspoon red pepper flakes -1 tbsp tamari or soy sauce -1 tbsp ground turmeric -1 14 oz. can of coconut milk -1/2 cup water -salt and pepper to taste -lime juice, to taste
Preheat oven to 400°F. Coat mushrooms in soy sauce and oil,then roast for 15 minutes.
Add oil, garlic, ginger, and red pepper flakes to a large skillet or saucepan. Cook over medium heat for one minute. Add bok choy and tamari. Add the turmeric, stir, then pour in coconut milk and water. Stir and salt to taste, then bring to a simmer over medium-low heat for about 15 minutes, until bok choy is tender. Top with roasted shiitake mushrooms.
Serve over jasmine rice with a squirt of lime juice.