This dish is simple  takes very little time to make. It can be a go to meal for week days or any other day.

Bok Choy is versatile and delicious. It is classified as a Chinese cabbage and was introduced in Europe in the 1800s. It is readily available in supermarket these days grown organically.

The mushrooms I have used are dried Shiitake. Shiitake mushrooms recognized as a very good source of iron have been used medicinally by the Chinese for more than 6,000 years. They are abundant in the marketplace these days. I soaked a cup in warm water for a couple of hours so they can plump up.

Forbidden rice; This heirloom rice has a  delicious roasted nutty taste, soft texture and a deep purple color. Extremely high in a class of flavonoid antioxidants and rich in iron, it looks beautiful on a plate.

5-6 baby Bok Choy greens with trimmed end ( organic and washed)

1 cup Shiitake ( soaked )

2 cloves of garlic ( sliced)

2 dry red pepper (fresh would be fine too)

2 tablespoon  ginger

2 tablespoon soy sauce

1 tablespoon mirin

1 tsp toasted sesame seeds

1 cup cooked Forbidden rice

Use  a tablespoon of sesame oil in a heavy pan and add the red peppers and garlic. After the garlic is light brown add bok choy. Let them sizzle for a few minutes. Add grated ginger, mushrooms and the sauces. Cover and let it steam for 5- 10 mins. Top with sesame seeds and server over forbidden rice.