Bok Choy with Shiitakes and Oyster Sauce

Ingredients

• ¼ cup dried shiitake mushrooms
• 1 ½ pounds bok choy, trimmed
• ¼ cup peanut oil
• 1 tablespoon minced garlic (optional)
• 1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced
• ½ to ¾ cup commercial oyster sauce

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    197 calories; 14 grams fat; 2 grams saturated fat; 6 grams monounsaturated fat; 4 grams polyunsaturated fat; 16 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 4 grams protein; 1325 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

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.
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.
3. Meanwhile, in a small skillet heat remaining 2 tablespoons oil; sauté fresh shiitake mushrooms over medium-high heat. Continue cooking until they begin to brown and crisp on edges.
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.

About 40 minutes