Baby Bok Choy With Braised Shiitake Sauce

• 10 large dried shiitake mushrooms (about 1 1/2 ounces)
• 3 tablespoons vegetable oil, divided
• 8 baby bok choy, halved lengthwise
• 1 teaspoon tapioca starch or cornstarch
• 1 tablespoon water
• 1 large garlic clove, minced
• 1 cup low-salt chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon Asian sesame oil
• 1 teaspoon sugar
• 1 1-inch piece fresh ginger, peeled, cut into very thin matchstick-size strips (about 2 tablespoons)

1. Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.
2. Bring large pot of salted water to boil. Add 2 tablespoons oil, then bok choy; cook just until wilted, 30 seconds. Drain. Transfer to platter; cover.
3. Whisk 1 teaspoon tapioca starch and 1 tablespoon water in bowl. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients. Whisk in tapioca mixture; cook until sauce thickens, about 30 seconds. Season with salt and pepper. Pour over bok choy; scatter ginger over.

shiitake mushrooms, vegetable oil, bok choy, tapioca, water, garlic, lowsalt, soy sauce, oyster sauce, asian sesame oil, sugar, ginger

Taken from www.epicurious.com/recipes/food/views/baby-bok-choy-with-braised-shiitake-sauce-237106 (may not work)