Marinated Bok Choi & Shitake

Marinated Bok Choi and Shitake Mushroom Salad
Recipe by Ben Kaelan

Serves 2 to 4

2 Bok Choi Stalks, washed
2 cups bean sprouts
12 medium sized shitakes (washed & destemmed)
2 Tbsp sesame seeds
1 Tbsp untoasted black sesame seeds

Juice of one lemon
1/4 cup Nama Shoyu
2 Tbsp sesame oil (cold pressed)
1 Tbsp grated ginger

1 Tbsp agave nectar
2 Tbsp sesame oil (cold pressed)
1 Tbsp Nama Shoyu
1 large clove of garlic, crushed
1 Tbsp ginger (finely grated)
1/4 Tsp Himalayan salt or unprocessed sea salt

1. Wisk together the lemon juice, Nama Shoyu, sesame
oil and ginger. Immerse the Shitake in this marinade and
let stand for at least 1 hour.

2. Wisk together the dressing; agave, sesame oil,
Nama Shoyu, garlic, ginger and salt.

3. Place the bok choi in a medium sized bowl. Add the
dressing and massage the bok choi for a few minutes
until it reduces in size and looks “marinated”.

4. Remove Shitakes from the marinade and cut them into
long slices (about 1 or 2 centimeters wide)

5. To plate, place 1 cup of bean sprouts in a shallow bowl,
top with marinated bok choi and sliced shitake mushrooms.
Sprinkle black and white sesame seeds.

Voila!