Soak dried shiitake mushrooms in warm water for at least 30 minutes until soft. Squeeze out excess water, trim stems, and reserve the soaking water (strained).
Blanch bok choy hearts in boiling water for 1-2 minutes until tender-crisp. Drain and arrange on a serving plate.
Heat cooking oil in a wok over medium heat. Sauté ginger and garlic until fragrant.
Add rehydrated shiitake mushrooms to the wok and stir-fry for 1 minute.
Pour in mushroom soaking water, vegetarian oyster sauce, light soy sauce, sugar, and white pepper. Bring to a simmer.
Cover the wok and braise for 10-15 minutes until mushrooms are tender and flavorful.
Stir in cornstarch slurry to thicken the sauce to your desired consistency. Pour the sauce and mushrooms over the blanched bok choy. Serve immediately.
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