Congee with Bok Choy and Soy-Glazed Shiitakes

1. In a large saucepan combine broth, water, rice, ginger, garlic, and crushed red pepper. Bring to boiling. Reduce heat and simmer, covered, 1 to 1 1/4 hours or until the mixture is a porridge consistency, stirring occasionally.

2. Meanwhile, in a large skillet heat sesame oil over medium. Add mushrooms and cook until any liquid evaporates and they begin to brown, about 5 minutes. Add bok choy to skillet, cut sides down. Cook about 4 minutes or until crisp tender, turning occasionally. Add soy sauce and honey. Simmer, stirring occasionally, until mushrooms and bok choy are coated and liquid has nearly evaporated, about 3 minutes.

3. Top congee servings with mushrooms, bok choy, green onions, and poached eggs, if desired.

Poaching Eggs

In a large skillet combine 4 cups water and 1 Tbsp. vinegar. Bring to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break an egg into a cup and slip egg into the simmering water. Repeat with three more eggs, allowing each egg an equal amount of space in the skillet. Simmer, uncovered, 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from skillet. Season to taste with salt and black pepper.