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Soak 12 dried shiitake mushrooms in hot water, 30 minutes. Remove the stems. Boil 4 quartered heads bok choy, 2 minutes. Stir-fry 1 minced garlic clove in peanut oil, then add the mushrooms and some thinly sliced jicama; stir-fry 1 minute. Add 2 tablespoons each oyster sauce and mirin (sweet rice wine) and 1 cup chicken broth; cover and cook, 5 minutes. Add 2 teaspoons cornstarch mixed with a splash of water, then the bok choy; stir-fry 2 minutes.
Photograph by Con Poulos
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Photo: Bok Choy and Shiitakes Recipe
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By Chasing_Savory
Richmond, VA
on January 21, 2012
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First time I ever had bok choy and I don't know if it is just this good or this recipe made it shine, but kudos. Great as a side dish, but would be great over sticky rice as well. In fact, got to use jicama for the first time, which in this dish reminded me a bit of parsnips. Sauce was divine! Definitely going in my arsenal of side dishes/main dishes.
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