Stir-fried Bok Choy with Shiitake Mushrooms

STIR-FRIED BOK CHOY WITH SHIITAKE MUSHROOMS
Recipe from Cooking with Green Tea by Ying Chang Compestine

3 dried shiitake mushrooms
1 lb baby bok choy or regular bok choy
2 Tbsp canola oil
½ Tbsp Mao Feng green tea
2 cloves garlic, minced
½ Tbsp rice wine
2 Tbsp rice milk or soymilk
Salt and black pepper, to taste

Soak the mushrooms in warm water until softened, about 15 minutes. Rinse the undersides of the soaked mushrooms under cold running water to clean them of any dirt or sand. Squeeze the mushrooms in your hand to thoroughly wring out the water. Discard the stems. Cut the caps into 2” chunks.

Wash and drain the bok choy. Cut it lengthwise into 3” pieces.

Heat the oil in a nonstick cooking pan or wok over medium-high heat and swirl the pan to coat. Add the tea leaves and stir-fry until fragrant, about 30 seconds. Add the garlic and mushrooms and stir-fry until fragrant, about 1 minute.

Add the bok choy, and cover immediately to prevent oil splattering. Give the pan two good shakes and cook for 30 seconds. Remove the cover and stir-fry until bok choy leaves turn green and soften. Add the rice wine and rice milk and stir-fry for 1 minute. Season with salt and pepper. Serve hot.