Vegan Taiwanese Braised Shiitake Mushrooms with Bok Choy

Ingredients

• 1 cup Dried Shiitake Mushrooms
• 1 pound Bok Choy
• 1.5 cups Vegetable Broth
• 3 tablespoons Soy Sauce
• 1 teaspoon Dark Soy Sauce
• 1 teaspoon Sugar
• 1 tablespoon Ginger
• 2 cloves Garlic
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 teaspoon Sesame Oil

Instructions

1. 1Place the 1 cup dried shiitake mushrooms in a heatproof bowl. Pour enough hot water over them to cover completely. Let them soak for 30 minutes, or until they are soft and pliable. Once softened, gently squeeze out as much excess water as you can from the mushrooms. Then, slice the softened mushrooms into roughly 1/4-inch thick pieces.
2. 2Wash the 1 pound bok choy thoroughly. Trim off the very end of the base and separate the leaves. Cut the bok choy into bite-sized pieces, about 1 to 1.5 inches wide.
3. 3Place a wok or a large skillet (at least 12 inches wide) over medium heat. Add the 1 tablespoon ginger and 2 cloves garlic, minced. Stir-fry for about 30 to 60 seconds, until you can smell their fragrance, being careful not to burn them.
4. 4Add the sliced shiitake mushrooms to the wok. Stir-fry them with the ginger and garlic for 2 to 3 minutes, until they begin to lightly brown.
5. 5Pour in the 1.5 cups vegetable broth, 3 tablespoons soy sauce, 1 teaspoon dark soy sauce, and 1 teaspoon sugar. Stir everything together and bring the liquid to a gentle simmer.
6. 6Cover the wok or skillet. Reduce the heat to low, and let the mushrooms braise for 20 minutes, or until they are tender when pierced with a fork.
7. 7In a small bowl, whisk together the 1 tablespoon cornstarch and 2 tablespoons water until no lumps remain. This is your cornstarch slurry. Pour this slurry into the simmering liquid in the wok, stirring constantly until the sauce thickens to your desired consistency, which should take about 1 to 2 minutes.
8. 8Add the cut bok choy to the wok. Stir it into the sauce and cook for 2 to 3 minutes, or until the bok choy leaves are just wilted and tender-crisp. The stems should still have a slight bite.
9. 9Remove the wok from the heat. Drizzle the 1 teaspoon sesame oil over the mushrooms and bok choy. Stir gently to combine before serving.

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