Pakchoi/bok choi are among the vegetables I look forward to receiving most during the season. I love the flavor, and the satisfying crunch if they are cooked just right. I love to combine them with mushrooms in this easy recipe, perfect for a quick side on busy nights.

Pakchoi and Mushroom Saute

1 lb. pakchoi, root end removed, stems and leaves cut into 1-inch pieces

1 lb. mushrooms of your choice, sliced

1 tablespoon garlic-flavored olive oil

salt and pepper

optional flavor enhancers: 1 tsp. sesame oil or fish sauce

Heat olive oil in large saute pan on medium heat. Saute mushrooms until soft, about 5 minutes. Add pakchoi, mixing well, and allow to cook through, about 5 minutes. The leaves should still be green, stems beginning to go translucent, but not limp. Remove from heat, salt and pepper to taste. Add flavor enhancer(s), if using, tossing to combine.