Recipe by David Tanis from NYT Cooking 

Serves 6 to 8 | Takes approx. 30 minutes

1 bunch Bok Choy

3 TB good Vegetable oil

3 small dry Red Chinese hot peppers

1 lb Shiitake Mushrooms (about 4 dozen), stems removed

Salt and pepper

4 Garlic cloves, minced

1 TB grated Ginger

1 TB Sugar

1 tsp Sesame Oil

3 TB Tamari or Soy Sauce

6 Scallions, sliced diagonally, for garnish

1 TB  Toasted Sesame Seeds for garnish (optional)

Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.  Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.  Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.