Braised Shiitake Mushrooms (Xiang Gu)

Instructions

1. Place the mushrooms in a bowl. Cover with lukewarm water and let soak for 3 hours or until the mushroom caps are completely rehydrated.
2. Place a sieve over a bowl. Drain the mushrooms in the sieve. Set aside 1 ½ cups (375 ml) of the mushroom soaking water and discard the rest. Remove and compost the mushroom stems. Squeeze the mushroom caps to extract as much water as possible. Set the mushroom caps aside in another bowl.
3. In a small bowl, whisk together the reserved mushroom soaking water with the oyster sauce, soy sauce, rice wine, cornstarch, brown sugar and sesame oil.
4. In a large, deep skillet over medium heat, sauté the garlic and mushrooms in 1 tbsp (15 ml) of the vegetable oil for 1 minute. Pour in the mushroom water mixture. Bring to a boil. Simmer over medium-low heat for 10 minutes or until the sauce is syrupy and coats the mushrooms. Season generously with pepper.
5. Meanwhile, in a large pot of salted boiling water, add the remaining vegetable oil. Blanch the bok choy for 30 seconds. Drain and rinse under cold water. Drain well. Place the bok choy in a serving dish.
6. Place the mushrooms and sauce at the centre of the serving dish. Top with the fried garlic. Serve immediately.