Market Recipe: TFM BOK CHOI & OYSTER MUSHROOMS

TFM BOK CHOI & OYSTER MUSHROOMS

by Market Chef Maggie Perkins

INGREDIENTS

1 tablespoon toasted sesame oil

2 tablespoons extra virgin olive oil (Texas Hill Country Olive Co)

5 cloves garlic, peeled, whole

1 quart oyster mushrooms, trimmed and sliced (Hi-Fi Mycology)

4 small sweet peppers, sliced thin (JBG Organics)

5 thin slices fresh ginger

1 pint bone broth (FOND Bone Broth Youth Tonic)

1 bunch bok choi, chopped stems and leaves (JBG Organics)

1 bunch fresh basil, chopped (reserve 1 heaping tablespoon for garnish) (JBG Organics)

1 bunch fresh mint, chopped (reserve 1 heaping tablespoon for garnish) (JBG Organics)

1 bunch fresh scallions, sliced (reserve 1 heaping tablespoon for garnish) (JBG Organics)

Salt & freshly cracked black pepper, to taste

In a large skillet or wok over medium heat, heat cooking oils to a shimmer. Increase heat to medium high, add garlic, and saute until slightly golden, about 3 minutes. Add mushrooms , sweet pepper, and ginger and stir fry about five minutes, until tender. Add bone broth and allow to come to a gentle boil. Add bok choi, basil, mint, and scallions, and allow to wilt in broth, stirring gently to combine and dampen with broth. Cook until greens are tender and broth is reduced. Remove from heat, discard ginger slices, season with salt & freshly cracked black pepper. Garnish with reserved basil, mint, and scallions. Serve warm.

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