1 large head of bok choy, chopped separating the white part from the green
1 oz dried mushrooms (I like oyster, but you can use what you want) soaked in a cup of
water (reserve the soaking liquid)
1 pound chopped fresh mushrooms, baby portabellos work really nicely
1 bunch of scallions, chopped
2-3 cloves of garlic, minced
crushed red pepper flakes, to taste
1 heaping teaspoon of cornstarch
about 1 tablespoon of vinegar, you can use what kind you want
1 tablespoon of maple syrup, or sugar
1/4 cup vegetable oil
2 tablespoons soy sauce, plus more to serve
Soak the mushrooms in about a cup of warm water for as long as the box says to, usually 20 minutes to a half hour. When done take the mushrooms and chop them up. Take the soaking liquid and strain through a coffee filter to remove debris. Take the soaking liquid and add the soy sauce, the cornstarch, the red pepper flakes, the vinegar and the maple syrup/vegan sugar.
Heat the veg. oil in a skillet or wok until hot and add the fresh (not dried) mushrooms and the scallions. Saute until the mushrooms throw off and reabsorb their liquid (will take a couple of minutes). Add the white part of the bok choy, the garlic and the dried mushrooms. Saute for about 5 minutes. Add in the green part of the bok choy and the sauce. Cook this until the sauce is thick and bubbling (whenever you use a thickener like cornstarch, the liquid needs to boil or bubble for the thickener to work) and the bok choy is bright and wilted. Be careful not to over cook the green part of the bok choy.