Braised Chinese Mushrooms with Bok Choy

Ingredients

• 3 oz dried shiitake mushroom
• 1 lb baby bok choy
• 3 clove garlic
• 4 slice ginger
• 2 tbsp oil
• 6 cup water
• 1 tsp cornstarch
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 0.5 tsp salt
• 1 tsp Shaoxing cooking wine
• 1 tsp Shaoxing cooking wine
• 0.5 tbsp chicken bouillon
• 1 tsp sesame oil

Steps

1. 1

   Prepare the dried shiitake mushrooms by washing them twice. Scrub gently to clean off any dirt and debris. Then, soak in a bowl of warm water (40-50°C) for 30 minutes.

2. 2

   Trim the bok choy by cutting off the hardened, dirty ends. If you have rather large bunches of bok choy, cut a large slit to split the stem side of the bunch, then pull apart the rest of the plant by hand.

3. 3

   Peel the garlic, trim off the hard ends, and slice each clove into 3-4 pieces. Cut the ginger into thin slices, then cut each slice in half.

4. 4

   The soaking time will have loosened any dirt and debris on the bok choy, so it should be easy to get them clean at this point. Gently grip the bok choy by the stem and swish it around in the water, agitating the plant to get any sand and debris off. Normally, in leafy plants like bok choy, dirt tends to collect at the base of the stem, so check in there as you wash the bok choy.

5. 5

   Using either kitchen shears or a knife, cut off the stems from the rehydrated mushrooms and discard. Squeeze excess water out from the mushrooms and put them aside. Keep the soaking liquid for later.

6. 6

   Prepare the sauce by combining oyster sauce, light soy sauce, dark soy sauce, sugar, salt, and cooking wine. Mix well.

7. 7

   Heat a wok on medium heat. Add oil.

8. 8

   Dry the wok with a quick wipe, but there's no need to clean it thoroughly. Heat it on low heat, then add oil and the rest of the ginger and garlic. Fry them until fragrant, or for 40-50 seconds.

9. 9

   Plate the braised mushrooms in the center of the dish, right over the vibrant green leaves. Arrange the mushrooms cap-side up to maximize visual impact. Remember to pour the rest of the succulent sauce over the mushrooms. Enjoy!