Cut the bok choy on the diagonal into thin strips (about 6 cups).
Add the remaining 1/4 cup of chicken stock and the bok choy to the wok or skillet. Stir and add the carrots. Cook and stir for about 1 minute, until the carrots are limp. Add the reserved sauce mixture and stir to coat. Add the reserved mushrooms and any juice they have given off. Continue to cook and stir for another minute or two, until the sauce thickens and bubbles. Remove the hot pepper before serving.
Comments:This recipe showcases wonderful portobello mushrooms, which are meaty enough to satisfy a steak lover!