Soba with Garlic Chives, Mushrooms, and Bok Choy

Garlic chives are deliciously pungent compared to regular chives - I found mine at the Greenmarket in Union Square, and any farmers' market would be a good place to look for them. If you can't find them, use 3 cups of sliced leek with 3 tablespoons of chopped garlic instead.

Bring 3 quarts of water (12 cups) to a boil in a Dutch oven. Cut 1 pound of bok choy (about 1 large head) into 1-inch pieces, and separate the tough stalks from the leafy green portions. Boil the stalks for 2 minutes, then add the green portions and cook an additional minute.

Remove the bok choy with a slotted spoon, and place in a colander; rinse under cold water.

Return the water in the Dutch oven to a boil, and add 8 ounces uncooked soba - try the Eden Organic brand (www.edenfoods.com). Drain and rinse with warm water.

While the soba cooks, heat 2 and 1/2 tablespoons olive oil in a large skillet (or use a wok if you have one!) over medium-high heat. Add 3 cups (1-inch) slices of garlic chives and stir-fry for 10 seconds, then add 5 cups thinly sliced shiitake mushroom caps and 5 cups thinly sliced cremini mushrooms (about 1/2 a pound of each mushroom variety), along with 1/3 cup sake; cover, reduce the heat to medium-low and cook for 3 minutes.

For the sake, by nigori (unfiltered) sake so you don't have to worry about the source of the filtration material. I bought the Sho Chuki Bai brand from Takara sake.

Uncover the skillet; add the bok choy and 1/3 cup soy sauce - use a low-sodium variety so sodium levels in the whole dish aren't out of control; cook for 2 minutes, stirring occasionally. Add the cooked soba and cook for 2 minutes, tossing so everything is combined.

This dish is best served immediately. 1 and 1/3 cups is 250 calories, and you'll have 6 servings.

Cost:
bok choy $4.90
soba $3.39
garlic chives $3.50
shiitake mushrooms $7.98
cremini mushrooms $3.71
sake $11.95