Ingredients:

• ½ cup bulgur
• 1 ½ cups water
• 1 teaspoon oil
• 8-10 dried shitake mushrooms
• 1 red bell pepper
• 1 cup button mushroom
• 2 small bunch bok-choy
• 4-5 garlic cloves
• 2 teaspoons canola oil
• ½ teaspoon chili paste
• Salt and pepper to taste

Method:

• Wash bulgur thoroughly
• In a covered saucepan, bring water to a rolling boil
• Add bulgur and once it starts boiling lower the flame to very low and cover and let cook for about 10 – 15 minutes or      until all the water is absorbed and set aside
• Soak shitake mushroom in warm water for about 10-15 minutes
• slice mushrooms and bell pepper
• Separate the stems of bok-choy form the leaves
• Chop the stems into about ½ inch pieces.
• Peel and chop garlic into small pieces
• Drain shitake mushrooms and squeeze the water out.
• Slice shitake mushroom thinly
• Add oil to a skillet and once hot add garlic and      sauté until golden
• Add shitake mushroom, button mushroom, bell pepper, bok-choy stems and sauté until cooked but crisp – about 2 minutes
• Add chili paste and bok-choy leaves and cook further one minute
• Transfer cooked vegetables to bulgur and mix well
• Season with salt and pepper
• Yields: 2 servings