Bok Choy and Fresh Shitake

Every Grain of Rice by Fuchsia Dunlop, pg 180

• bok choy, quartered length-wise 
• shiitake mushrooms, halved
• salt
• 3 tbs cooking oil

• ​3 garlic cloves, sliced
• ginger, peeled and sliced
• 1/2 tsp sugar
• 1/2 tsp potato flour

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1. Blanch vegetables with oil and salt until until leaves have wilted
2. Drain and dry
3. Stir fry garlic and ginger in hot oil until fragrant
4. Add vegetables to oil and stir
5. Mix in sugar, flour, and seasoning to taste