Growing up in a Chinese-American household, I was force fed a version of this dish and never really cared for it much — until after I moved to China and learned how to cook it like an expert, incorporating methods of blanching, stir-frying, and a quick braise. The mushrooms make it heartier but are optional, and if you don’t have bok choy, you can substitute a hearty green vegetable like kale or swiss chard.
Braised Bok Choy with Shitake Mushrooms
Serves 4 as a side dish to a larger meal
12 or so dried shitake mushrooms
1-1 1/4 lb baby bok choy
2 cloves garlic
1 little piece of ginger
1 scallion
2 tbs vegetable oil
1 ½ tbs regular soy sauce
1 ½ tbs oyster sauce
1/4 tsp salt
¼ tsp white pepper (or black pepper)
1 tbs Shaoxing cooking wine
¼ cup chicken stock
1 tbs cornstarch mixed with 1 tbs water (optional)
1 tsp sesame oil
Prepare Sometime Earlier …
Soak the dried shitake mushrooms in a bowl of boiling water for at least 20 minutes and up to several hours.
Wash the bok choy thoroughly and cut in half lengthwise.
Prep the Ingredients
Finely mince the ginger, scallions, and garlic.
Drain the mushrooms and squeeze them lightly to remove excess water. Slice the mushrooms in half. (Larger ones can be sliced into 3-4 pieces). Remove the stems if they are tough.
At the Stove
Blanch the bok choy in a large pot of boiling water for 30 seconds. Drain and rinse under cold water.
At the Wok
Place the wok over medium high heat. Add the oil and swirl in the wok. Allow the oil to heat for 1 minute, then add the ginger, scallions, and garlic. Allow the aromatics to infuse the oil for 1 minute. Add the mushrooms and the bok choy and stir under high heat for 2-3 minutes. Add the following, stirring in between each addition: soy sauce, oyster sauce, salt & pepper, cooking wine. Add the chicken stock and allow the mixture to braise for 2-3 minutes, until the bok choy reaches desired tenderness. If you prefer a thicker sauce, mix the cornstarch with 1 tbs water in a cup or bowl and add to the wok to thicken the sauce. Garnish with sesame oil. Remove from wok and serve immediately.