Miso Mushroom Stir-Fry

Ingredients

• 2 tablespoon toasted sesame oil
• 1 tablespoons sweet miso paste
• 1 tablespoon rice wine vinegar
• 1 teaspoon freshly grated ginger
• 1 pound mushrooms (I used a mix of *king mushrooms and beech)
• 1 bunch of bok choy, cleaned with ends trimmed
• Cooked brown rice, for serving
• Sesame seeds, as garnish
• Green onion, sliced, as garnish

Directions

• In a large sauté pan, set over medium heat, add the sesame oil. When warm, add the mushrooms and sprinkle with a pinch of salt. Cover and allow to cook until slightly softened, about 2 minutes.
• Next, mix the sweet miso paste, rice wine vinegar, ginger and bok choy; toss until thoroughly coated. Cover for about 3 minutes, until the bok choy is bright green and slightly softened.
• Spoon stir-fry over a bed of rice and top with sesame seeds and green onions.