French Bok Choy
Feature by Guest Chef
Ed Murray

I find that cookbooks contain too few appealing recipes for vegetables-and those that are interesting are often complicated and time-consuming to prepare, so I am always thinking about easy and quick preparations that will be uniquely different and compelling in their simplicity. Here's one that rocks, and there is still plenty more that can be done with it if you have the urge and imagination.

Ingredients
4 stalks of mature bok choy (not baby bok choy) 
handful of oyster mushrooms 
3-4 cloves of garlic, diced 
olive oil 
chicken broth, as needed (about 1/4 cup)
salt and white pepper

Preparation
Cut about 4 stalks of mature bok choy at an acute angle-for visual appeal-to about 1/2" to 1" slices. Make sure you use some of the dark green, leafy parts.

You will also need to slice up a good handful of oyster mushrooms, to about 1/4" thick. By the way, I don't know what it is about using these two words together: "oyster mushroom," but people who are not familiar with this type of mushroom often hear and see only the word "oyster," and oysters are what they head off to find. This type of mushroom is readily available in most of the places that I have lived, but I have never lived in dry country. It seems to me that it could be shipped anywhere these days. I go on and on about these oyster mushrooms because, while I can usually suggest substitutes that will not matter to a recipe that much, this time the recipe would be completely changed by a substitute. If you must, use Shitake mushrooms, but it will be very different-at least it is to me.

Sauté three or four diced cloves of garlic in olive oil, add the oyster mushrooms and a splash of chicken broth, and cook covered for a few minutes. When the mushrooms begin to go limp, add the bok choy, another splash of chicken broth, and a little salt and white pepper. Cook over medium-high heat and in just a few minutes, when the bok choy is hot but still crispy, you will have an incredibly tasting vegetable dish.

The preceding instructions describe the simplest form of the recipe. I often add sweet red pepper for color and a wonderful vegetable hybrid called asparation (sometimes found under the label broccolini). Asparation is a mild, tender, sweet, and distinctive-tasting dark green vegetable that is a cross between broccoli and Chinese kale. I also like to use shallots right along with the garlic. I have other possible additions in mind for this recipe, too, but it is really wonderful as-is and goes well with a number of main courses, such as chicken, veal, or lamb.

I love taking a bite of this vegetable followed by a sip of buttery Chardonnay. Your turn now. Enjoy,

Ed Murray