I have a bunch of baby bok-choy, tons of dried scallops and shitake mushrooms. Does anybody have a recipe for the stir-fry dish you can get at a cantonese restaurant, using all of these ingredients? Thanks!
The secret to tender, lightly bronzed bok choy is to brown first, then reduce the heat and gently sauté until tender. We kick up the heat with red Fresno chile; use just one or omit and double the garlic.