This dish is simple to make and looks presentable. Soak the shiitake mushrooms and keep the liquid to use in the gravy.
Ingredients 13
To Rehydrate The Dried Mushrooms
70 g dried shiitake mushrooms, rehydrated for 30 minutes and drained, liquid reserved
750 ml water, hot, for soaking mushrooms
For The Bok Choy
280 g baby bok choy (pak choy), trimmed, halved lengthways
3 tbsp neutral-flavoured cooking oil
5 g crushed garlic, crushed
1 tbsp shaoxing rice wine
1 tsp dark cooking caramel (black soy sauce)
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1⁄2 tsp white sugar
1 tsp cornflour, mixed with 1 tbsp water to make a slurry
Pinch salt and white pepper (ground white pepper)
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Method 6
Rehydrate the in for 30 minutes. Drain, reserving the liquid.
Remove and discard the stems after soaking.
Fill a wok with (enough to blanch the in). Fill a bowl with ice-cold water. Place the wok over a high heat and bring to the boil. Add a pinch of salt and blanch the bok choy for 45 seconds until bright green but just wilted. Immediately remove the bok choy and dunk in the ice-cold water to stop it from cooking further. Drain and transfer to a serving plate.
Heat the clean wok over a medium-high heat then add the . Fry the and for 15 seconds before pouring in the .
Add the reserved mushroom soaking liquid and bring to a simmer. Add the , , , , , and , and simmer for a further 5 minutes.
Add the and stir vigorously. When the sauce thickens, remove from the heat and pour the and gravy over the to serve.
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Notes
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