Stir-Fried Bok Choy with Mushrooms
6 dried shittake mushrooms (or about 1 dozen fresh button)
1 T dry sherry or white cooking wine
2 t cornstarch
3⁄4 t black pepper
1 C broth or stock
1⁄2 t salt
1⁄2 t sugar
3 1/2 T peanut or sesame oil
1 head bok choi, cut crosswise into 2-inch pieces
1If using dried mushrooms, place them in a small bowl. Pour 1⁄2 cup boiling water over them, and let them soak for 20 minutes.
2 Take the mushrooms from the bowl and cut into 1⁄4-inch slices.
3 Reserve 2 T of the soaking liquid, and pour it into a small bowl along with the wine, cornstarch and pepper. Stir and set aside.
4 Combine the broth, salt, and sugar in small bowl and set aside.
5 Heat the oil in a wok or skillet. Add the mushrooms and the bok choi and stir-fry until the bok choi is wilted, 3-4 minutes. Then add the stock mixture, cover, and steam until crisp-tender, 1-2 minutes. Stir in the reserved cornstarch mixture and bring to a boil, stirring often.
6 Stir well and serve immediately over rice, quinoa, or rice noodles. Season with soy sauce to taste.