Braised Shiitake with Baby Bok Choy (เห็ดหอมน้ำแดงกับผักฮ่องเต้น้อย)

1.Rinse the dried shiitake mushrooms and soak them in water for 30 minutes until fully rehydrated. Remove the stems and reserve 180 ml of the soaking liquid.

2.Rinse the baby bok choy. Bring a pot of water to a boil and add the salt and 1 tablespoon of rice bran oil. Blanch the bok choy for about 30 seconds, then immediately rinse with cold water. Slice in half and neatly arrange on a serving plate.

3.In a small bowl, combine the mushroom soaking liquid with Chinese cooking wine, light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil, and white pepper. Set aside.

4.In a pan, heat 2 tablespoons of rice bran oil and sauté the garlic until fragrant. Strain the oil and return it to the pan.

5.Add the shiitake mushrooms and sauté briefly until aromatic. Pour in the prepared sauce mixture and bring to a boil. Lower the heat and simmer for 5 minutes.

6.Mix the cornstarch and water together, then stir it into the pan to thicken the sauce.

7.Spoon the braised mushrooms and sauce over the arranged bok choy. Garnish with crispy garlic if desired, and serve immediately.