Chile-Glazed Bok Choy with Shiltakes

• servings: Serves 4
• total time: 50 Min

Directions

1. Place bok choy, cut sides up, on 2 large rimmed baking sheets. Sprinkle evenly with 1 teaspoon salt. Let stand at room temperature 10 minutes.

2. Heat 1 tablespoon canola oil in a large skillet over medium-high until hot, about 3 minutes. Add mushrooms in an even layer: sprinkle with remaining ½ teaspoon salt. Cook, undisturbed, until golden brown, about 2 minutes. Flip mushrooms, and cook, undisturbed, until golden brown on other side, about 2 minutes. Transfer mushrooms to a plate; set aside. (Do not wipe skillet clean.)

3. Heat 1 tablespoon canola oil in skillet over medium-high. Working in 4 batches, cook bok choy, cut sides down, undis-turbed, until golden brown, 3 to 5 min-utes, adding an additional 1 tablespoon canola oil per batch. Transfer bok choy to a plate. (Do not wipe skillet clean.)

4. Reduce heat to low. Add vinegar, garlic, honey, tamari, gochugaru, and sesame oil to skillet; whisk to combine.

Cook until slightly thickened, about 30 seconds. Add bok choy and mushrooms, turning to coat. Cover: cook until bok choy centers are tender when pierced with a fork, 6 to 8 minutes. Garnish with sesame seeds. -