Chinese Stir Fried Bok Choy With Mushrooms

Serves 4

This is a basic stir fry recipe for many vegetables, such as mustard greens, Chinese broccoli and Chinese cabbage. In this recipe, bok choy is combined with braised dried mushrooms. You'll enjoy the visual contrast of white and green leaves topped by the dark brown mushroom caps.

Ingredients:
10 large dried black mushrooms
1 Cup warm water
4 half tablespoons corn oil
3/4 teaspoon sugar
1 tablespoon dark soy sauce
1 pound bok choy
1 teaspoon kosher salt
half teaspoon sugar
2 tablespoons water.

Instructions:
1. Wash and soak the mushrooms in the warm water for at least 2 hours, or until they are soft. Squeeze the mushrooms dry; strain and reserve the liquid. Cut off and discard the stems and leave the caps whole.

2. Combine the mushroom caps and the reserved mushroom liquid in a saucepan. Bring the liquid to a boil and skim off the scum. Add 1 half tablespoons of oil and simmer over low heat for 1 hour. Add the sugar and soy sauce. Continue cooking until very little sauce remains. Set aside.

3. Separate the stalks and leaves of the bok choy and wash both in warm water. Cut the stems on the diagonal into 1 inch pieces. Cut the leaves separately into 1 inch pieces.

4. Heat a wok over moderate heat until hot and add remaining 3 tablespoons of oil. Add the bok choy stems and stir fry for 1 minute. Add the leaves and stir fry for another minute. Add the salt, sugar and water, and stir fry for a few seconds to blend the ingredients.

5. Cover the wok and cook over medium heat for about 2 minutes, or until the stems are translucent. Stir several times and transfer the bok choy to a serving platter, making a flattened mound. Place the mushroom caps top side up in the center on top, allowing the green and white cabbage to show at the edges. Serve hot.

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