Ingredients

The following ingredients have 4 Servings
  • 1/4 cup dried shiitake mushrooms
  • 1 1/2 pounds bok choy, trimmed
  • 1/4 cup peanut oil
  • 1 tablespoon minced garlic (optional)
  • 1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced
  • 1/2 to 3/4 cup commercial oyster sauce

Instruction

  • Soak shiitakes in one cup of very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
  • Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic if you are using it, reconstituted mushrooms, and about 1/4 cup reserved mushroom water. Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
  • Meanwhile, in a small skillet heat remaining 2 tablespoons oil; sauté fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
  • Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.