14 g (1 Tbsp) canola oil
1-inch piece of ginger, fine julienne
9-15 g (1 Tbsp) chopped garlic
6 large dried shiitake mushrooms, soaked for 30 minutes in 8 fl oz hot water (save the soaking liquid), sliced after soaking
199 g (7 oz) canned sliced bamboo shoots
170 g - 2 packages (3 oz each) enoki mushrooms, bottom inch removed
8 ea fresh shiitake mushrooms, sliced
29 g (1 oz) vegetarian oyster sauce
29 g (1 oz) shoyu or other soy sauce
9 g (1 oz) Chinese cooking wine (Shaoxing) or sake
1 tsp brown sugar
227 g (½ lb) firm tofu, cut into ½-inch cubes
227 g (8 oz) fresh bean sprouts
8 g (1 Tbsp) cornstarch, dissolved in 2 fl oz cold water
4 heads baby bok choy, halved, parboiled in salted water until just tender, shocked in ice water
64 fl oz (8 C) boiling water to reheat bok choy

Stir-fry vegetables: Heat canola oil in wok or large sautee pan over high flame until it shimmers but does not smoke. Briefly sizzle ginger and garlic (no browning) before adding fresh and dried shiitake mushrooms, bamboo shoots, and enoki mushrooms. Cook for 2 minutes.
Make sauce: Fold in oyster sauce, shoyu, Chinese cooking wine, brown sugar, and reserved mushroom soaking liquid; bring to boil. Simmer for 2 minutes.
Finish dish: Fold in tofu and bean sprouts, working gently to avoid breaking tofu. Cover, and simmer for 10 minutes. Stir in cornstarch slurry to thicken; simmer 1 minute more.
Serve dish: Reheat bok choy with dip in boiling water, pat dry. Arrange around a serving bowl or plate. Transfer mushroom delight into the center of the serving vessel. Serve hot.

Stir Fry: Triple Mushroom Delight

Warm Potato Salad