Blanched bok choy with shiitake mushrooms

Step 1/5

• 30 g dried shiitake mushrooms
• 100 ml water
• 1 clove garlic
• 5 g ginger

• large bowl
• cutting board
• knife

Soak dried shiitakes in hot water in a large bowl for approx. 20 min. until the caps are tender. Save the water. Mince garlic and ginger. Remove stems from shiitake and cut a cross into the top.

Step 2/5

• 10 baby bok choy

Wash bok choy and cut a cross near the roots.

Step 3/5

• 2 tbsp vegetable oil
• 1 tbsp salt

• large saucepan
• tongs
• large bowl

Bring a large saucepan of water with oil and salt to a boil. Dip the roots of the bok choy into the water for approx. 20 sec., then immerse all of it for approx. 1 min. Transfer to an ice bath to stop cooking process.

Step 4/5

• 1 tbsp oyster sauce
• 1 tbsp dark soy sauce
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 1 tbsp sugar
• ½ tbsp salt

• large frying pan
• small bowl

In a small bowl, mix together oyster sauce, dark soy sauce, corn starch, and reserved mushroom water to form a thick sauce. Heat up oil in a large frying pan and sauté ginger and garlic over medium heat for approx. 1 min. Add shiitakes, sugar, and salt and stir fry for approx. 1 min. Deglaze with sauce, stir thoroughly, and remove from heat.