Bok Choy With Shiitakes And Oyster Sauce

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   1. Soak shiitakes in one cup of 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.

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   2. Heat 2 tablespoons oil in a wok or large skillet over high heat. When oil is hot, add bok choy stems, garlic if you are using it, reconstituted mushrooms, and about 1/4 cup reserved mushroom water. Cook, stirring frequently, until stems are crisp-tender, about 4 minutes.

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   3. 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.

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   4. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.