This is a fantastic side dish and would be a great meal if you are a veggie. Actually I think its even vegan. We served it with moist and flaky Wild Alaskan Salmon. This is a very quick and easy dinner – I think within 45 minutes we went from fridge to cooking to finishing dinner, only the rice was cooked ahead (in a rice cooker).

Ingredients:

• 8 shitake mushrooms, chopped
• 1 clove garlic, minced
• baby bok choy, about 4 bunches, cut in half
• 1 c. vegetable broth
• 1 t. soy sauce
• 2 T. XO sauce
• 1 red bell pepper, chopped

1. Heat large saute pan or wok with 1T canola oil. Sauté mushrooms and garlic until nicely browned. Add bok choy, mix and cook for ~1 min.
2. Mix stock, soy sauce, and XO sauce together. Add to sauté pan then mix. Cover and cook ~5 minutes.
3. Add red bell pepper, cook ~5 minutes covered until vegetables are softened.
4. Remove cover, raise heat to high, cook off liquid. Serve hot!