Braised Chinese Mushrooms with Shanghai Bok Choy

Directions

• Boil 1 cup of water. Pour boiling water over dried mushrooms in a small bowl. Cover bowl with plate and let mushrooms soak for 15 minutes until soft. After mushrooms are reconstituted, cut off stems and let soak again until ready to use.
• Wash and chop Shanghai baby bok choy in half or separate into individual leaves (depends on how you want to present the bok choy).
• Boil water in wok and the blanch bok choy in water until a bright green color. Remove from water and arrange on a plate. Empty water from wok.
• Set wok on medium high heat. Add sesame oil and garlic to release garlic aroma. Add mushrooms and stirfry for a couple minutes. Add rice wine, soy sauce, oyster sauce, and the mushroom water (without the sediments in the bowl). Let mixture come to a boil and then turn heat to simmer.
• Simmer for 5 minutes to allow mushrooms to absorb the sauce flavor. Add sugar and salt and mix. Then put corn starch in a small bowl and add a tablespoon of water to create a corn starch mixture. Slowly pour the mixture into the wok to thicken the mushroom sauce.
• Pour mushrooms and sauce over the bok choy and serve.