Stir-Fried Bok Choy With Mushrooms

Let's Cook

1. Step 1.

   Place in a small heatproof bowl: 6 dried shiitake mushrooms

2. Step 2.

   Pour over the mushrooms: ½ cup boiling water

3. Step 3.

   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

4. Step 4.

   Combine in another small bowl: 1 cup chicken stock or broth; ½ teaspoon salt; ½ teaspoon sugar

5. Step 5.

   Heat in a wok or a large skillet over high heat: 3 tablespoons peanut or vegetable oil

6. Step 6.

   Add the sliced reconstituted mushrooms and: 1½ to 2 pounds bok choy, cut crosswise into 2-inch pieces

7. Step 7.

   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

8. Step 8.

   Stir well and serve immediately.