Recipe information
Yield
Makes 8 servings
Ingredients
10 large dried shiitake mushrooms (about 1 1/2 ounces)
3 tablespoons vegetable oil, divided
8 baby bok choy, halved lengthwise
1 teaspoon tapioca starch or cornstarch
1 tablespoon water
1 large garlic clove, minced
1 cup low-salt chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon Asian sesame oil
1 teaspoon sugar
1 1-inch piece fresh ginger, peeled, cut into very thin matchstick-size strips (about 2 tablespoons)
Preparation
Step 1
Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.
Step 2
Bring large pot of salted water to boil. Add 2 tablespoons oil, then bok choy; cook just until wilted, 30 seconds. Drain. Transfer to platter; cover.
Step 3
Whisk 1 teaspoon tapioca starch and 1 tablespoon water in bowl. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients. Whisk in tapioca mixture; cook until sauce thickens, about 30 seconds. Season with salt and pepper. Pour over bok choy; scatter ginger over.
