Eat it: Bok choy, mushrooms and black bean stir-fry

[Guest guest]

Whether or not your family embraces a vegan diet, learning to cook vegan dishes

can only enhance your appreciation of vegetables. The Vegan Cook's Bible by Pat

Crocker (Robert Rose, $24.95) teaches you the value of leaner, cleaner eating

and shows how to whip up dishes with exciting flavors. The recipe here provides

lively texture and tastes; look in an Asian or gourmet grocer for the five-spice

seasoning, bok choy, shiitakes and Thai basil.

 

Bok choy, mushrooms and black bean stir-fry

 

Serves 4

 

2 tablespoons olive oil

 

2 cloves garlic, finely chopped

 

1 tablespoon Asian five-spice seasoning

 

1/4 cup sunflower seeds or pine nuts

 

1 cup sliced shiitake mushroom caps

 

6 tablespoons soy sauce, divided

 

1 head bok choy, thinly sliced

 

1 can (6 ounces) water chestnuts, drained and sliced thin

 

2 teaspoons sesame oil

 

4 green onions, sliced thin

 

1 cup cooked black beans

 

1/4 cup shredded Thai basil

 

1. In a wok or saucepan, heat oil over medium-high heat. Add garlic, five-spice

seasoning and sunflower seeds.

 

2. Stir-fry for 1 minute or until garlic begins to color. Increase heat to high

and add mushrooms, stirring for 2 minutes.

 

3. Add half of the soy sauce and all the bok choy and water chestnuts, stirring

for 1 to 2 minutes or until bok choy is wilted.

 

4. Add remaining soy sauce, sesame oil, green onions and black beans. Stir-fry

for 1 to 2 minutes. Toss basil with vegetables and serve.