Big John and I really love Oriental dishes. We especially loved this dish made with bok choy and mushrooms.
- • ¼ cup dried shiitake mushrooms
- • 1 ½ pounds bok choy, trimmed
- • ¼ cup peanut oil
- • 1 tablespoon minced garlic (optional)
- • 1 cup fresh shiitake mushrooms, cleaned, trimmed, and sliced
- • ½ to ¾ cup commercial oyster sauce
- 1. Soak shiitakes in one cup of very hot water until tender, usually 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.
- 2. 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 ¼ cup reserved mushroom water. Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
- 3. Meanwhile, in a small skillet, heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on the edges.
- 4. Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently in to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.
- Serving Size: 4