Braised Mushroom with Bok Choy (香菇菜心)

Rehydrate the mushrooms

1. Soak dried shiitake mushrooms in 500 ml of water (about 2 cups) until they become plump. Overnight soaking in cold water produces the best result. Otherwise, use the hot water method to speed up. You’ll need 1 hour for small-sized mushrooms.
2. Take out the mushrooms and squeeze out excess water (keep the soaking water for later use). Trim off the stem, then set aside.

Blanch the bok choy

1. Wash bok choy thoroughly under tap water without separating the leaves. Halve each one lengthwise. 
2. Bring plenty of water in a wok/pot to a full boil. Add the salt and ½ tablespoon of oil. Put in the bok choy and leave to cook for 40 seconds or so until the leaves have just become wilted. Pour into a colander to drain well.

Braise the mushroom

1. Heat up a wok. Add the remaining 1 tablespoon of oil and garlic. Fry until fragrant then put in the mushrooms. Stir fry for 20 seconds or so.
2. Slowly pour in 250 ml (about 1 cup) of the mushroom soaking water (be careful not to pour in any solid bits at the bottom of the bowl). Once the water starts boiling, add oyster sauce, dark soy sauce, and sugar. Leave to simmer uncovered over medium-low heat for about 5 minutes.
3. Add sesame oil and the cornstarch slurry (stir well right before pouring). Simmer until the sauce becomes thick enough to cover your spatula.

Combine and serve

1. Lay the bok choy on a serving plate. Pour the mushrooms and the sauce over. Serve with steamed rice, along with other protein-rich dishes.