Stir-fried Baby Bok Choy with Shiitake Mushrooms

Name: Stir-fried Baby Bok Choy with Shiitake Mushrooms
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H36M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 1/4 cup dried shiitake mushrooms; 1 1/2 pounds bok choy, trimmed; 1/4 cup peanut oil; 3 cloves garlic, minced, optional; 1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced; 1/2 to 3/4 cup commercial oyster sauce

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Level: Easy
Total: 36 min

Prep: 15 min
Inactive: 15 min
Cook: 6 min

Yield: 4 servings

Level: Easy
Total: 36 min

Prep: 15 min
Inactive: 15 min
Cook: 6 min

Yield: 4 servings

Ingredients

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1/4 cup dried shiitake mushrooms

1 1/2 pounds bok choy, trimmed

1/4 cup peanut oil

3 cloves garlic, minced, optional

1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced

1/2 to 3/4 cup commercial oyster sauce

Directions

Soak shiitakes in 1 cup very hot water until tender, about 15 minutes. Drain, reserving liquid. Trim mushrooms and chop. Separate leaves and stems of bok choy; cut stems into 2-inch lengths and slice leaves into ribbons.
Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic, if using, reconstituted mushrooms, and about 1/4 cup reserved mushroom water.
Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.
Meanwhile, in a small skillet heat remaining 2 tablespoons oil; saute fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
Into the large skillet or wok, add bok choy leaves and oyster sauce and toss vegetables gently to combine; continue cooking until greens wilt, about 2 more minutes. Serve immediately, topped with crisp mushrooms.