Easy Asian-style vegetables for hard times.

Dearest readers: Please note that in the coming weeks, new blog posts will probably be scarce. There are about three weeks left of this semester (finals included) and if all goes well, I will be a college graduate come January. But until that day comes, I have to focus as much as possible on my schoolwork. I have so many papers due that I’ve lost count of them, and I haven’t even thought about cracking a book to study for final exams yet. I also have to start applying to big girl jobs soon and the mere idea of it is simply paralyzing.

If I survive this whole ordeal, I will re-commence blogging at full speed as soon as I can - you have my word. So please don’t forget about me and my baby (…ahem, this blog) in the meantime.

This recipe is for times when you need to eat something good, fast, and refuse to succumb to take-out.

(Yield: 4 servings)

Ingredients:

1 tbsp veg oil

1 tbsp sesame oil

8 oz baby bella mushrooms, trimmed and sliced

3 bulbs baby bok choy

1/4 c low sodium soy sauce

1 tsp corn starch

2 garlic cloves, minced

1 tbsp freshly grated ginger root

Procedure: (Cut off 1″ from the bottom of bok choy bulbs and separate leaves. Rinse and dry). In a bowl, combine soy sauce, corn starch, garlic and ginger. Stir until starch is dissolved and set aside. Heat both oils in a sauté pan or wok over high heat. Add mushrooms and cook until browned, about 3 min. Then add bok choy. Cook until wilted while continually stirring, 1-2 min. Then stir in soy sauce mixture; cook until sauce is thickened and bok choy is fork tender, about 1 min. Serve immediately; over rice, if preferred.