1
Transfer the mushrooms to a bowl and cover them with boiling water, enough to fully submerge them (about 350 ml should suffice). Cover with a lid and let sit for 1 hour until they swell.
2
Thoroughly wash, trim and cut the pak choi into four pieces, then set aside. Drain the mushrooms, reserving 300 ml of the water, then trim the stems and slice both stems and caps of the mushrooms into strips.
3
Heat 1½ tsp of vegetable oil in a large skillet over medium heat. Sauté the ginger and garlic for 1‑2 minutes until softened, then add the mushroom pieces and cook over medium‑high heat for 1 minute. Add the shaoxing wine, stir, remove from heat and set aside.
4
Combine the reserved mushroom liquid with 200 ml of cold water, pour into a pot and bring to a boil over high heat, then add the mushroom mixture. Stir in the light soy sauce, dark soy sauce, sugar and oyster sauce and mix well. Reduce heat to medium‑low and simmer for 15‑20 minutes until the sauce reduces slightly.
5
Bring a pot of salted water to a boil over high heat, add the remaining 1 tsp of vegetable oil, then add the pak choi. Cook for 5‑8 minutes over medium heat until the stems are tender, then drain. Arrange the pak choi with the green leaves pointing toward the center to form a flower shape. Top with the braised mushrooms and drizzle with the mushroom sauce.

Джерело: bbcgoodfood.com

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