Bok Choy and Shiitake Mushroom Salad

Ingredients

Bok choy

4 cups, chopped

Shiitake mushrooms

2 cups, sliced

Red bell pepper

1, thinly sliced

Green onions

1/2 cup, sliced

Garlic

2 cloves, minced

Fresh ginger

1 tablespoon, grated

Honey

1 tablespoon

Rice vinegar

2 tablespoons

Soy sauce

2 tablespoons

Salt

to taste

Black pepper

to taste

Sesame seeds

2 tablespoons, for garnish

Instructions

1. Begin by washing and chopping the bok choy into bite-sized pieces. Set aside.
2. In a skillet over medium heat, sauté the sliced shiitake mushrooms until they are tender and lightly browned, about 5-7 minutes. Remove from heat and let cool.
3. In a large bowl, combine the chopped bok choy, sautéed shiitake mushrooms, sliced red bell pepper, and green onions.
4. In a separate small bowl, whisk together the soy sauce, rice vinegar, honey, grated ginger, minced garlic, salt, and black pepper until well combined. Adjust the seasoning to taste.
5. Pour the dressing over the salad mixture and gently toss to combine, ensuring all the ingredients are evenly coated.
6. Sprinkle sesame seeds on top for a final touch of crunch and flavor.
7. Serve the salad immediately for the freshest taste, or refrigerate for up to 30 minutes to allow the flavors to meld.