• 1 teaspoon olive oil 
• 4 fresh shiitake mushrooms, sliced 
• 5 medium-size bok choy greens, cleaned and cut into 2” pieces 
• ½ teaspoon salt 
• Pinch of pepper 
• 2 tablespoons chicken stock (or water)

Heat oil in a sauté pan, add mushrooms, and stir for 1 minute. Add bok choy and toss briefly. Season with salt and add the stock; cover to steam for 1-2 minutes until tender.