Recipes for Autumn

BABY BOK CHOY AND SHIITAKE STIR-FRY

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Hello dearest friends! I am back, I am back.

What. A. Holiday. I have so much to share with all of you, and many food inspirations, but for now, recuperating from that major haul home and adjusting to time zones, I’ll give you this very quick and simple recipe that has welcomed me to Copenhagen.

If you can get your hands on fresh shiitake mushrooms, definitely use them. I was lucky enough to find these itty bitty organic ones at the market right next to the baby bok choy, so the dish invented itself.

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One tip I will offer is: do not to wash the mushrooms! Mushrooms of any sort are like sponges, and rinsing will cause them to absorb water and taste extremely bland. Boo. If the mushrooms have dirt on them, simply brush them lightly with a kitchen towel or a mushroom brush. If you are using dried shiitake, soak them for at least 30 minutes until soft enough to slice.

If bok choy isn’t your thing, you can substitute any green here: Swiss chard, spinach, kale etc.

Looking forward to sharing my adventures with you in the next post! Much love and happy stir-frying.

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