Baby Bok Choy & Shiitake Mushrooms with Oyster Sauce

Post date: Feb 22, 2010 3:22:43 AM

From LNY 2007.

1 box of dried "flower" shiitake mushrooms

25-50 baby bok choy, depending on size

Soak shiitake in hot water for at least an hour or overnight.

Cook shiitake in soaking liquid, adding:

3/4 C. soy sauce

1/2 C. sugar

1/4 C. Shiaoxing rice wine

10 coins of ginger

Slice off tough stems from shiitake caps. Reserve for arranging on serving platter.

Bring a large pot of water to a boil. Add about 2 T. salt. Blanch before al dente stage is reached. Shock in cold water bath. Squeeze out excess water with paper toweling.

Thin oyster sauce with some of just enough of the reserved shiitake soaking liquid to enable oyster sauce to hold its shape but squirt easily out of squirt bottle.

Arrange mushrooms and greens on large platter in yin and yang pattern. Drizzle greens with oyster sauce.