Stir-Fried Bok Choy and Lettuce with Mushrooms

Ingredients

• 8 heads baby bok choy halved lengthwise
• 4 teaspoons canola oil divided
• 0.5 teaspoon cornstarch 
• 2 ounces shiitake mushrooms dried
• 0.5 cup fat-skimmed beef broth fat-free
• 2 medium garlic clove thinly sliced
• 1 teaspoon ginger minced peeled
• 2 tablespoons soy sauce low-sodium
• 2 tablespoons oyster sauce 
• 8 cups the of 1 cos lettuce 
• 1 tablespoon rice wine dry chinese ( rice wine)
• 0.5 teaspoon sugar 
• 1 cup water boiling

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• wok
• colander

Directions

1. Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes.
2. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms.
3. Remove and discard stems; cut each cap into quarters. Set aside.
4. Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.
5. Heat a small saucepan over medium-high heat.
6. Add 1 teaspoon oil and ginger to pan; saut 30 seconds.
7. Add reserved mushrooms; saut 1 minute.
8. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
9. Combine oyster sauce and cornstarch in a small bowl, stirring with a whisk; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook 1 minute or until thickened.
10. Remove from heat; keep warm.
11. Heat a wok or large skillet over high heat.
12. Add remaining 1 tablespoon oil to pan.
13. Add garlic; stir-fry 10 seconds.
14. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften.
15. Add lettuce; stir-fry 2 minutes or until lettuce wilts. Stir in mushroom mixture and soy sauce mixture; cook 3 minutes or until bok choy is tender.