Source: MyNewRoots.orgServes 2

knob of ghee or coconut oil
2 cloves garlic, minced
300g / 10.5oz. baby bok choy
150g / 5oz. fresh shiitake mushrooms (you could also use dried, 1/3 the amount)
1 small chili, minced (optional)
1 Tbsp. tamari
½ Tbsp. maple syrup
large handful Thai basil or regular basil
cooked grain to serve
sesame seeds to garnish
1. Brush dirt off mushrooms; slice if they are large. Rinse bok choy well, shake off excess water and slice into strips. Set aside.
2. In a large skillet over medium heat, melt a knob of ghee or coconut oil. Add minced garlic and chili; cook just until fragrant and beginning to brown, about 2 minutes. Add mushrooms, maple syrup and about half the tamari. Cook until the mushrooms have absorbed most of the liquid and are soft. Add the remaining tamari and the bok choy. Stir to coat, remove from heat and continue stirring until the greens have wilted, about 5 minutes. Now fold in the basil and let wilt.
3. Serve immediately over grain of your choice: brown rice, quinoa, millet etc. Sprinkle with sesame seeds and enjoy.