2-3 fresh shitake
1 clove garlic, slivered
1 tsp grated ginger
1 tsp kuzu
1/4 cup water
Slice the shitake and saute in a bit of sesame oil with the ginger and garlic for a couple of minutes.
Slice the bok choy in half and lay on the shitake mixture. Add about a tablespoon of water, cover, and simmer on medium low heat for about 3-4 minutes. In the meantime, dissolve the kuzu in 1/4 cup water and swirl in to the bok choy when cooked.
