Ingredients

• 8 ounces mushrooms, dried
• 2 tablespoons soy sauce
• 1 tablespoon shaoxing wine or 1 tablespoon dry sherry
• 1/2 teaspoon sugar
• 2 teaspoons oil
• 1 teaspoon ginger, minced
• 1/2 cup chicken broth
• 2 tablespoons oyster sauce
• 1/2 teaspoon cornstarch
• 2 garlic cloves, thinly sliced
• 8 heads bok choy, baby sized halved lengthwise
• 1 medium romaine lettuce, cut into 1-inch pieces (about 8 cups)

Instructions

1. Combine enough boiling water (about 1 cup) to cover the mushrooms in a bowl. Allow to rehydrate for about 20 minutes. Drain mushrooms reserving liquid for further use. Rinse mushrooms and then cut into quarters. Set aside.

2. Combine soy sauce, wine and sugar in a small bowl.

3. Over medium high heat, add 1 tsp oil and the ginger and saute about 30 seconds. Add the mushrooms and saute about 1 minute. Add the mushroom liquid and broth then bring to a boil. Cover, reduce heat to simmer and allow to cook for 20 minutes. (Up to this point, can be made ahead of time).

4. Combine oyster sauce and corn starch in a bowl using a whisk. Add to mushroom mixture and then bring to a boil, stirring constantly. At a boil, cook for 1 minute. Remove from heat and keep warm.

5. In a large skillet or wok, add the remaining oil and stir-fry the garlic for 10 seconds over high heat. Add the bok choy and stir-fry for two minutes until it begins to soften. Add lettuce ad stir-fry for 2 minutes until lettuce wilts. Stir in the mushroom mixture and cook an additional 3 minutes.