Behind the Scenes: Stir-Fried Bok Choy and Lettuce with Mushrooms

Truth be told, I am not the chef of the family. Sure I can cook. Some things rather well. But if a recipe has more than 6 or 7 ingredients I generally move on to a different one. When I looked at the list of dishes, without opening the actual recipe, this one seemed easy. And it was. Once I bought all of the ingredients. And in the end I am glad I chose it. But of course when trying not to disappoint The Gourmet, I was a bit stressed to make sure everything was as perfect as possible.

In the end everything was great. But there was this moment:



I am a rule follower (at least when it comes to trying out a new recipe). I wanted Chinese Rice Wine. I did not want to settle for Sherry.

After making my husband run to 3 different stores he ended up at a liquor store buying dry sherry. And beer.

I am from a big city where when looking for specialty ingredients my biggest dilemma was choosing which Asian market to go to. Here in our little town, not so much. I am already having trouble finding the panang curry paste for our next Supper Club. Which is tomorrow. Cue panic.

Stir-Fried Bok Choy and Lettuce with Mushrooms

I had never cooked bok choy before and I am so glad I chose this recipe because it is now a new regular for stir fry in our house!



Gather the following items...
(I suggest having everything prepped and ready to go as it will go really fast)

1 cup boiling water
8 dried shiitake mushrooms (about 2 ounces)

2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing (Chinese rice wine) or dry sherry
1/2 teaspoon sugar

4 teaspoons canola oil, divided
1 teaspoon minced peeled ginger
1/2 cup fat-free, less-sodium chicken broth

2 tablespoons oyster sauce
1/2 teaspoon cornstarch

2 medium garlic cloves, thinly sliced
8 heads baby bok choy, halved lengthwise
1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)


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.



Enjoy!!