- 10 large dried shiitake mushrooms (about 1 1/2 ounces)
- 3 tablespoons vegetable oil, divided
- 8 baby bok choy, halved lengthwise
- 1 teaspoon tapioca starch or cornstarch
- 1 tablespoon water
- 1 large garlic clove, minced
- 1 cup low-salt chicken broth
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon Asian sesame oil
- 1 teaspoon sugar
- 1 1-inch piece fresh ginger, peeled, cut into very thin matchstick-size strips (about 2 tablespoons)
- Pour enough hot water over shiitakes to cover; let soak until soft, 45 minutes. Drain; squeeze to remove excess water. Cut off stems; discard. Thinly slice caps.
- Bring large pot of salted water to boil. Add 2 tablespoons oil, then bok choy; cook just until wilted, 30 seconds. Drain. Transfer to platter; cover.
- Whisk 1 teaspoon tapioca starch and 1 tablespoon water in bowl. Heat 1 tablespoon oil in small skillet over medium-high heat. Add garlic; stir 30 seconds. Add shiitakes; stir 1 minute. Reduce heat to medium; add broth and next 4 ingredients. Whisk in tapioca mixture; cook until sauce thickens, about 30 seconds. Season with salt and pepper. Pour over bok choy; scatter ginger over.