A delightful and easy-to-make dish featuring tender bok choy and mushrooms in a creamy coconut sauce.
Prepare the bok choy by trimming the base and separating the stalks and leaves. Rinse thoroughly and drain.
Cutting the bok choy into uniform pieces ensures even cooking.
Slice the mushrooms and green onions. Mince the garlic cloves.
Use fresh mushrooms for the best flavor and texture.
Heat sesame oil in a large skillet over medium heat. Add the garlic, green onions, and red pepper flakes. Sauté for 2 minutes.
Stir constantly to prevent the garlic from burning.
Add the mushrooms to the skillet and cook until they release their moisture, about 5 minutes.
Cook until the mushrooms are golden brown for enhanced flavor.
Stir in the bok choy, coconut milk, vegetable broth, and soy sauce. Cook until the bok choy is tender but still crisp, about 3-5 minutes.
Avoid overcooking the bok choy to maintain its vibrant color and crunch.
Season with salt and black pepper to taste. Serve warm.
Garnish with sesame seeds or a drizzle of sesame oil for extra flavor.
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