1. Mix 1 cup boiling water and shiitake mushrooms in a bowl. Cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems then cut each cap into quarters. Set aside. 2. Mix soy sauce, wine, and sugar in a small bowl, stirring with a whisk. 3. Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan then sauté 30 seconds. Add reserved mushrooms sautéing 1 minute. Add reserved mushroom liquid and broth and bring to a boil. Cover, reduce heat, and simmer 20 minutes. 4. Mix oyster sauce and cornstarch in a small bowl, stirring with a whisk. Stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat and keep warm. 5. Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic and stir-fry 10 seconds. Add bok choy and stir-fry 2 minutes or until bok choy begins to soften. Add lettuce and stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
