Stir-Fried Bok Choy and Lettuce With Mushrooms

Submitted by Sayster

"from Cooking Light. Posted for safe-keeping. A lot of the cooking til is passive. Serving size: 2/3 cup."

 

• Ready In: 55mins
• Ingredients: 13
• Serves: 8

ingredients

• 236.59 ml boiling water
• 8 dried shiitake mushrooms (about 2 ounces)
• 29.58 ml low sodium soy sauce
• 14.79 ml rice wine or 14.79 ml dry sherry
• 2.46 ml sugar
• 19.71 ml canola oil, divided
• 4.92 ml ginger, minced and peeled
• 118.29 ml reduced-sodium fat-free chicken broth
• 29.58 ml oyster sauce
• 2.46 ml cornstarch
• 2 medium garlic cloves, thinly sliced
• 8 head baby bok choy, halved lengthwise
• 1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)

directions

1. Combine 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; cut each cap into quarters. Set aside.
2. Combine 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; sauté 30 seconds. Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
4. Combine 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; keep warm.
5. Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. Add lettuce; 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.