Prepare an ice bath (water and ice in a bowl) and boil a pot of water.
Bok Choy (6 stalks)
by placing it in the boiling water and cooking only for a minute or so, until the leaves are bright green. Immediately transfer to the ice bath.
Once cooled off, drain and cut Blanched Bok Choy into quarters.
Fresh Ginger (1/2 tsp)
Oyster Sauce (1 cup)
Soy Sauce (1 cup)
Chicken Stock (1 cup)
, Grated Ginger,
Garlic Paste (1 tsp)
Chili Oil (1 tsp)
Brown Sugar (1 tsp)
Chili Paste (1 tsp)
. Mix well.
Prepare a cornstarch slurry by whisking
Corn Starch (2 Tbsp)
Chicken Stock (3 Tbsp)
in a small bowl until fully combined.
Shiitake Mushrooms (3 1/2 cups)
, and then cross-cut the tops.
Saute the mushrooms in
Peanut Oil (2 Tbsp)
until they start to change color.
Add the sauce and simmer for 1 minute.
Remove from the heat, then let the mushrooms steep in the sauce for at least 15 minutes.
Place the blanched bok choy and
Enoki Mushrooms (2 cups)
in a steamer and steam, covered, until just heated through.
Bring the mushrooms and sauce to a simmer, then add enough of the cornstarch slurry to lightly thicken. Add the bock choy and seafood mushrooms, and cover all in sauce. Taste and adjust seasonings or texture if needed.
Serve alongside cooked
White Rice (1 cup)