1 lb. Bok Choy, cut lengthwise into quarters
1 cup canned straw mushrooms, drained
1 cup canned abalone or oyster mushrooms, drained (cut off tough ends & slice into smaller pieces, if necessary)
4 dried shiitake mushrooms, soaked in hot water to rehydrate, & quartered (reserve liquid)
1 large carrot, peeled & sliced
1-2 bamboo shoots, sliced (about 1 cup)
2 green onions, chopped
1 tbsp. rice wine
2 tbsp. oyster sauce
2 tsp. sugar
1/2 tsp. salt
2 tsp. sesame oil
1/4 tsp. black pepper
2 cups chicken stock
Cornstarch slurry (2 tbsp. cornstarch + 4 tbsp. chicken stock)
1. Cut bok choy lengthwise into quarters and blanch in lightly salted boiling water about 30 seconds. Plunge in cold water, drain & set aside.
2. Heat wok or large saute pan and add 3 tbsp. vegetable oil. Stir fry green onions until fragrant. Add all mushrooms, carrots, and bamboo slices. Saute for several minutes until carrots are al dente, then add sauce ingredients and reserved mushroom liquid. Cook over high heat until boiling.
3. Add bok choy and cook 3 minutes. Add cornstarch slurry to thicken. Remove to a serving platter.