Stir-Fried Bok Choy and Lettuce with Mushrooms

Stir-Fried Bok Choy and Lettuce with Mushrooms

1 cup boiling water
8 dried shiitake mushrooms (about 2 ounces)
2 tablespoons low-sodium soy sauce
1 tablespoon Chinese rice wine or dry sherry
½ teaspoon sugar
4 teaspoons canola oil, divided
1 teaspoon minced peeled ginger
½ cup vegetable broth
½ teaspoon cornstarch
2 medium garlic cloves, thinly sliced
8 head baby bok choy, halved lengthwise
1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)

Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside.

Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.

Heat a small saucepan over medium high-heat. Add 1 teaspoon oil and ginger to pan; sauté 30 seconds. Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth, bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Combine 2 tablespoons water and corn starch in a small bowl, stirring with a whisk, and stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened. Remove from heat, keep warm.

Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic and stir-fry 10 seconds. Add bok choy and stir-fry 2 minutes or until bok choy begins to soften. Add lettuce and stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture and cook 3 minutes or until bok choy is tender.
Serves 8