Garlicky Gingered Grits with Sauteed Sesame Mushrooms and Baby Bok choy

ASIAN GRITS, Who Knew......

INGREDIENTS

For the Grits

1 Cup of water

1/4 cup of  quick cooking Grits

1/4 tsp of salt, or more to taste

1/2 " fresh ginger, grated

2 cloves garlic minced

1/4 small Thai red pepper-optional

1 Tbsp. Cashew cream-optional ( recipe under "cashews")

For the Mushrooms

1 tsp olive oil

5 Baby Bella mushrooms, sliced

2 Tbsp, finely diced onions

1/2 tsp. fresh ginger grated

1/2 tsp sesame oil

1 tsp. soy sauce

1/2 tsp of sugar-or more to taste

salt to taste

sesame seeds -optional

For the Bok choy

4 baby bok choy, sliced in half, washed and dried

garlic powder, salt and black pepper to taste

1 tsp olive oil

Optional Toppings

sliced scallions

cilantro

Method.

Toss the baby bok choy, with garlic powder, salt and black pepper to taste. Heat olive oil in a small pan and when the oil is hot put bok choy face down into the oil, cook until they have some caramelization, then flip them over and carmelize on the other side. Remove from heat and set aside.

Next prepare the mushrooms...

 Heat the olive oil, then add the onion and cook for a minute or two-don't let them brown.

Add the mushrooms and season with a little salt. Start cooking until the mushrooms start to soften, then add the garlic, ginger, sugar, sesame oil, and soy sauce. Cook until mushrooms are tender, sprinkle with sesame seeds and set aside while you cook the grits.

Heat one cup of water in a small pot until it starts to boil, add the grits slowly, and cook, stirring for about 3 to 4 minutes. Add the remaining ingredients except for the cashew cream and continue to cook for another 4 minutes or so, until the grits are tender. Stir in the cashew cream .

Place grits in a bowl, top with mushrooms and bok choy and finished with some chopped cilantro and scallions if desired. ENJOY!