Bok Choy with Mushrooms

In the spring our CSA has a lot of bok choy and asian greens, and this is a simple means of preparing them that highlights the flavors of the ingredients. 11 ounces baby bok choy 6 fresh shiitake mushrooms ¼ teaspoon sugar ½ teaspoon potato flour mixed with 1 tablespoon water Salt 31/2 tablespoons cooking oil 3 garlic cloves, sliced An equivalent amount of ginger, peeled and sliced Wash the bok choy, then cut each head lengthways into quarters. Slice off and discard the mushroom stalks and halve the caps. Combine the sugar with the potato flour mixture. Bring some water to a boil in a saucepan (1 quart/1 liter will do), add ½ teaspoon salt and ½ tablespoon oil, then blanch the bok choy and mushrooms briefly, just until the bok choy leaves have wilted. Drain and shake dry. Add the remaining 3 tablespoons of oil to a seasoned wok over a high flame, swirl it around, then add the garlic and ginger and stir a few times until you can smell their fragrances. Add the blanched mushrooms and bok choy and stir a few times. Finally, add the potato flour, mixture with salt to taste, give everything a good stir and serve.