1 Preheat a medium non-stick saute pan over high heat.

2 While the pan preheats, trim the ends off the sweet potatoes and cut into bite-sized chunks. Once the pan is hot, add the sweet potato to the pan. Spread into a single layer.

3 While the sweet potatoes brown, remove the stems off the shiitake mushrooms and cut into ½-inch strips. Add to the pan with the sweet potatoes, stir to combine, and spread everything into a single layer.

4 Peel the ginger and chop into small pieces.

5 Trim the base off the bok choy and discard. Cut the leaves off the bok choy and set aside. Slice the bok choy stalks into ½-inch strips, about the same width as you sliced the mushrooms.

6 Add the chopped ginger, bok choy stalks, and red chili flake to the pan. Stir well to combine.

7 Add about 1 cup of water, enough to come ½-inch up the side of the pan. Cover loosely with a lid. Reduce to a simmer and cook 7-8 minutes, until the sweet potatoes are tender.

8 Chop the bok choy leaves while the potatoes are cooking. Once the potatoes are done, add the leaves and the soy sauce. Cook until they are wilted. Serve and enjoy!