Ingredients
10
large dried shiitake mushrooms* (about 1 1/2 ounces)
3
tbsp vegetable oil, divided
8
baby bok choy,* halved lengthwise
1
tsp tapioca starch* or cornstarch
1
large garlic clove, minced
1
cup low-salt chicken broth
1
1-inch piece fresh ginger, peeled, cut into very thin matchstick-size strips (about 2 tbsp)
*For more information on these ingredients, click here.
Directions
1.
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.
2.
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.
3.
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.
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