Start this recipe an hour prior to cooking so you have time to soak the dried shitake mushrooms. It makes a great side dish or can be served with rice or noodles.
Ingredients
For the bok choy and shitake stir-fry
- 15g dried shitake mushrooms – sliced
- 2 cups boiling water
- 3 tablespoons oyster sauce
- 2 teaspoons Chinese cooking wine or mirin
- 1 teaspoon soy sauce
- 1 tablespoon cooking oil
- 3 cloves garlic – crushed
- 500g bok choy or pak choy – quartered lengthwise
- 1 teaspoon cornflour
- 2 teaspoons water
Method
For the bok choy and shitake stir-fry
- Cover the dried mushrooms with the boiling water and leave to soak for 1 hour. Drain, reserving about ⅔ cup of the liquid in a small bowl or jug.
- Add the oyster sauce, cooking wine or mirin and soy sauce to the reserved soaking liquid and mix well.
- Heat the oil in a pan or wok over a medium-low heat. Add the garlic and cook for 20 seconds.
- Add the mushrooms and the oyster sauce mixture and simmer for 4 minutes.
- Increase the heat and add the bok choy or pak choy. Cover and cook for 1 minute. Turn the greens and cook for another minute or until done to your liking
- Mix the cornflour and water to make a slurry. Add to the pan and simmer, stirring, until the sauce is thickened. Serve immediately.