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
