Bon Appétit, February ‘07


10 large dried shiitake mushrooms (about 1 1/2 ounces)

8 baby bok choy, halved lengthwise

3 tablespoons vegetable oil, divided

1 teaspoon tapioca starch or cornstarch

1 tablespoon water

1 large garlic clove, minced

1 large garlic clove, minced

1 cup low-salt chicken broth

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 tablespoon Asian sesame oil

1 teaspoon sugar

1 1-inch piece fresh ginger, peeled, cut into very thin matchstick-size strips (about 2 tablespoons)



Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.
Bring large pot of salted water to boil. Add 2 tablespoons oil, then bok choy; cook just until wilted, 30 seconds. Drain. Transfer to platter; cover.

Whisk 1 teaspoon tapioca starch and 1 tablespoon water in bowl. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients. Whisk in tapioca mixture; cook until sauce thickens, about 30 seconds. Season with salt and pepper. Pour over bok choy; scatter ginger over.