Bokchoy Shitake Veggies

Instructions

1. Rinse the Chinese Bokchoy under cold water and chop into bite-sized pieces.
2. Peel the carrot and slice it into thin circles.
3. Cut the young baby corn into small rounds.
4. Slice the Shitake mushrooms into thin pieces.
5. Finely chop the red onion and mince the garlic cloves.
6. In a large pan over medium heat, add the mushrooms, onions, and garlic. Sauté for 5 minutes until softened.
7. Add the bokchoy, carrot, and baby corn to the pan. Stir in the salt and black pepper. Cook for an additional 8 minutes, until the vegetables are tender but still crisp.