STIR-FRIED BOK CHOY WITH MUSHROOMS
4 to 6 servings
Place in a small heatproof bowl:
- 6 dried shiitake mushrooms
Pour over the mushrooms:
- ½ cup boiling water
Let soak for 20 minutes, stirring occasionally. Lift the mushrooms from the bowl, reserving the soaking liquid. Cut the mushrooms into ¼-inch-thick slices. Strain the soaking liquid and transfer 2 tablespoons to a small bowl. Stir in:
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons cornstarch
- ¾ teaspoon white pepper
Combine in another small bowl:
- 1 cup chicken stock or broth
- ½ teaspoon salt
- ½ teaspoon sugar
Heat in a wok or a large skillet over high heat:
- 3 tablespoons peanut or vegetable oil
Add the sliced reconstituted mushrooms and:
- 1½ to 2 pounds bok choy, cut crosswise into 2-inch pieces
Stir-fry until the bok choy is starting to wilt, 3 to 4 minutes. Add the chicken broth mixture, cover, and steam until crisp-tender, 1 to 2 minutes. Stir the cornstarch mixture, add to the pan, and bring to a boil, stirring. Add:
- 2 teaspoons toasted sesame oil
Stir well and serve immediately.