Stir-Fried Bok Choy and Lettuce with Mushrooms

The lettuce represents growing wealth for the coming year, as the Cantonese word for lettuce is saang choy, which sounds like "increasing fortune."

Yield:

8 servings (serving size: about 2/3 cup)

Ingredients

1. 1 cup boiling water
2. 8 dried shiitake mushrooms (about 2 ounces)
3. 2 tablespoons low-sodium soy sauce
4. 1 tablespoon Shaoxing (Chinese rice wine) or dry sherry
5. 1/2 teaspoon sugar
6. 4 teaspoons canola oil, divided
7. 1 teaspoon minced peeled ginger
8. 1/2 cup fat-free, less-sodium chicken broth
9. 2 tablespoons oyster sauce
10. 1/2 teaspoon cornstarch
11. 2 medium garlic cloves, thinly sliced
12. 8 heads baby bok choy, halved lengthwise
13. 1 medium head romaine lettuce, cut crosswise into 1-inch pieces (about 8 cups)

Directions

1. Combine 1 cup boiling water and shiitake mushrooms in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Remove and discard stems; cut each cap into quarters. Set aside.
2. Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.
3. Heat a small saucepan over medium-high heat. Add 1 teaspoon oil and ginger to pan; sauté 30 seconds. Add reserved mushrooms; sauté 1 minute. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
4. 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. Remove from heat; keep warm.
5. Heat a wok or large skillet over high heat. Add remaining 1 tablespoon oil to pan. Add garlic; stir-fry 10 seconds. Add bok choy; stir-fry 2 minutes or until bok choy begins to soften. 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.

Notes