Ingredients Jump to Instructions ↓

  1. 10 large dried shiitake mushrooms (about 1 1/2 ounces)

  2. 3 tablespoons vegetable oil, divided

  3. 8 baby bok choy, halved lengthwise

  4. 1 teaspoon tapioca starch or cornstarch

  5. 1 tablespoon water

  6. 1 large garlic clove, minced

  7. 1 cup low-salt chicken broth

  8. 1 tablespoon soy sauce

  9. 1 tablespoon oyster sauce

  10. 1 tablespoon Asian sesame oil

  11. 1 teaspoon sugar

  12. 1 1-inch piece fresh ginger, peeled, cut into very thin matchstick-size strips (about 2 tablespoons)

Instructions Jump to Ingredients ↑

  1. Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.

  2. Bring large pot of salted water to boil. Add 2 tablespoons oil, then bok choy; cook just until wilted, 30 seconds. Drain. Transfer to platter; cover.

  3. Whisk 1 teaspoon tapioca starch and 1 tablespoon water in bowl. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients. Whisk in tapioca mixture; cook until sauce thickens, about 30 seconds. Season with salt and pepper. Pour over bok choy; scatter ginger over.


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