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The Beauty of Bok Choy

Bok Choy, 12″x 12″x 1″, Oil on cradled panel

Marilyn Joyce, a friend and an amazing artist, submitted this recipe for my 2017 Vegetable Calendar.

Here is her flavorful recipe:


I love to grow this special veggie. It’s super easy, plentiful and delicious! Just pull a stalk off and nibble away. This recipe mixes the traditional soy sauce and sesame oil with a few ounces of dried wild mushrooms. Their delicate, wild aroma, accented by a steep in dry vermouth, flavors the vegetable beautifully!

—Marilyn Joyce

Bok Choy with Wild Mushrooms

Serves two

2 ounces dried wild mushrooms

1/2 cup dry vermouth 

1 head of bok choy

2 cloves garlic, minced

1 Tbsp. Vegetable oil 

1 Tbsp. soy sauce

1 tsp. sesame oil

Heat vermouth & add the mushrooms to reconstitute. Let sit five minutes, or according to package directions. Thinly slice the bok choy stalks and shred the leaves.

Heat vegetable oil on medium and cook the garlic until golden. Strain mushrooms, reserving their liquid, and add to pan along with bok choy stalks. Cook, stirring, on medium heat until the stalks begin to soften. Add the leaves, stirring, until they begin to wilt.

Whisk vermouth together with soy sauce and sesame oil and add to the pan. Stir and simmer until slightly reduced and the stalks are tender. Taste and adjust seasonings as needed – you may want to add just a pinch of sugar.

See Marilyn’s work at


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