No need to dry as you will need moisture for the recipe.
Portobello mushrooms can be simply sliced for this recipe or you may wish to clean them as described below.
Peel the mushrooms by holding onto the mushroom skin where it curls under the cap.
Just pull it up and the skin will come off in long strips.
Continue pulling and peeling until all of the skin has been removed.
Turn mushroom over and pop off the short stem.
Use a spoon to scrape out all of the dark gills.
Cut mushrooms into long thin slices.
Peel shallot, garlic clove and ginger.
Rinse and trim green onion.
Place ingredients onto a cutting board.
Rough chop ingredients together with your knife.
Continue chopping until all ingredients are chopped and minced together.
Cut red pepper into long thin slices.
Slice them as thin as you can.
Place olive oil and sesame oil into a large pan.
Spread oils evenly across the bottom of the pan.
Lay the mushrooms evenly over the oils.
Place pan on high heat.
When mushrooms begin to cook and sizzle, sprinkle them with the chopped garlic-ginger mixture.
Add the red pepper over the top and sprinkle with salt and both peppers.
Let cook for another quick minute.
Place bok choy into the pan.
Add the soy sauce and water.
Cover the pan and let steam on the high heat.
Bok choy will need about five minutes to cook.
As bok choy finishes cooking, all of the liquid should have been steamed out of the pan and the mushrooms will once again be sizzling in the little bit of oil on the bottom.
Remove bok choy and place onto a serving platter.
Add a tablespoon of water to the pan to make a little sauce.
Smother bok choy with mushroom-red pepper mix.
You can drizzle the platter with any juices that are left in the pan or with a touch of fresh soy and sesame oil.
