Lo Mein

Fill a medium saucepan with water and a pinch of salt. Bring it to a boil over high heat, for the noodles later. Peel and mince the ginger. Mince the garlic. Trim the ends off of the enoki mushrooms. Separate the caps of the shiitake mushrooms from their stems. Discard stems and trimmings. Wipe the shiitake caps clean with a damp paper towel, and roughly chop them.

Rinse the bok choy and scallion. Thinly slice the scallion and set aside. Roughly chop the bok choy. Place a large skillet over high heat with 1 tbsp vegetable oil. Add all of the mushrooms, and cook until they begin to brown in places, about 5 minutes. Add the ginger and garlic and cook until fragrant, about a minute.

While the mushrooms cook, start the sauce. In a small bowl, combine the cornstarch with ¾ cup water, and the soy sauce. Stir with a whisk and set aside.

Add the lo mein noodles to the pot of boiling water, slowly stirring them all in as they soften. Bring the pot back to a boil, and then reduce the heat to medium. Cook until soft, about 3 to 4 minutes. Drain into a colander and rinse under cold water. Toss with 1 tsp of sesame oil to prevent sticking.

Add the bok choy and all but 1 tbsp of scallions to the pan with the mushrooms. Add the rice wine vinegar and cook about 1 minute and then add the soy sauce mixture to the pan, and toss everything together to evenly coat. Cook until the sauce thickens and bok choy is bright green, about 2 to 3 minutes. Season to taste with salt and pepper. Remove from the heat.

Portion the lo mein noodles onto a plate. Top with the sauteed mushrooms and bok choy. Garnish with the remaining 1 tbsp scallions. Drizzle the rest of the sesame oil on top to taste. Enjoy!