STIR-FRIED SHANGHAI BABYBOK CHOY WITH CHINESE BLACK MUSHROOMS (for four)
10 large, dried black mushrooms
1 cup warm water
4-1/2 tablespoons corn oil
¾ teaspoon sugar
1 tablespoon dark soy sauce
1 pound Shanghai bok choy, or other baby bok choy (about 10 heads)
1 teaspoon sea salt
½ teaspoon sugar
2 tablespoons water
1. Wash and soak the mushrooms in the warm water for at least 2 hours, or until they are soft. Squeeze the mushrooms dry. Strain and reserve the liquid. Cut off and discard the stems and leave the caps whole.
2. Combine the mushroom caps and the reserved mushroom liquid in a saucepan. Bring the liquid to a boil and skim off the scum. Add 1-1/2 tablespoons oil and simmer over low heat for 1 hour. Add the sugar and the soy sauce. Continue cooking until very little sauce remains. Set aside.
3. Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from the bottom of each bok choy, then cut each head into quarters (if bok choy are very small, halve them, and if they are tiny, leave them whole). Wash bok choy in several changes of cold water and dry in a colander or salad spinner until they are dry to the touch.
4. Heat a wok over moderate heat until hot and add remaining 3 tablespoons oil. Add the bok choy and stir fry until leaves are bright green and just limp, 1 to 2 minutes. Add the salt, sugar and water and stir fry for one minute to blend the ingredients.
5. Transfer the bok choy to a serving platter, making a flattened mound. Place the mushroom caps top side up in the center on top, allowing the green and white cabbage to show at the edges. Serve hot.
adapted from Millie Chan’s Kosher Chinese Cookbook