Quick, delicious, fresh, and actually tastes like take-out (really REALLY good take-out)!
|1⁄4 c||dried shiitake mushrooms|
|1 c||shiitake mushrooms (fresh, cleaned, trimmed, sliced)|
|1⁄4 c||peanut oil (divided)|
|1 1⁄2 lb||bok choy (trimmed, stems cut into 2-inch lengths, leaves sliced into ribbons)|
|1 T||garlic (minced)|
|1⁄2 c||oyster sauce|
Place the dried shiitakes in a small bowl and cover with very hot water. Soak about 15 minutes, until tender. Drain and reserve liquid. Discard the mushrooms' stems, and chop.
In a small skillet over medium-high heat, sauté the fresh shiitakes in 2 tablespoons of the peanut oil. Cook, stirring occasionally, until the mushrooms turn golden-brown and crisp. Transfer to a small dish.
Heat the last 2 tablespoons of the peanut oil in a wok or large skillet over high heat. Add the bok choy stems, garlic, re-hydrated mushrooms, and 1/4 cup of the reserved mushroom water. Cook 3-4 minutes, stirring frequently, until the bok choy is crisp-tender. Fold in the bok choy leaves and stir in the oyster sauce. Cook 1-2 minutes, until the greens wilt. Serve immediately, topped with the reserved crispy mushrooms.