3 tablespoon butter
4 garlic cloves, chopped
3 heads bok choy, washed well, trimmed and leaves separated
10 shiitake mushrooms, stems removed and sliced
Salt and black pepper
1/2 pound linguine
Bring a pot of salted water to a boil. Melt the butter in a large nonstick frying pan over medium heat. Once melted, add in the garlic. Cook for about 2 minutes. Do not let them burn, or turn brown.
Add in the bok choy leaves. Cook about 5 minutes on medium to high heat. Add the shiitake mushrooms. Mix the mushrooms and baby bok choy together, and add in 1 tablespoon of sesame oil. Add in some salt and black pepper to taste. Turn down to low and stir occasionally.
At this time the water should be boiling for the linguine. Add in the pasta, and add salt to taste. Once the pasta is done, remove the water, drain and dump the pasta into the pan with the baby bok choy and shiitake mushrooms. Quickly crack in one egg, and mix thoroughly. Once it looks like the egg has cooked, it is time to serve! Top with grated parmesan cheese.