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Ingredients:

16 dried mushrooms
1 cups chicken broth
12 baby bok choy leaves, for garnish
1 4-ounce can whole button mushrooms, rinsed and drained
1 15-ounce can straw mushrooms, rinsed and drained
3 tablespoons dark soy sauce
2 tablespoons oyster sauce
1 tablespoons cornstarch mixed with 3 tablespoons water

Directions:

Soak black mushrooms in enough warm water to cover for 30 minutes; drain. Cut off and discard stems. Place black mushrooms and chicken broth in medium saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer 20 minutes or until mushrooms are tender. While simmering mushrooms, blanch bok choy leaves in boiling water 30 seconds. Refresh under cold running water; drain well. Line platter with the bok choy leaves. Set aside.

When black mushrooms are tender, add button and straw mushrooms, soy sauce and oyster sauce; simmer 5 minutes. Add cornstarch solution and cook, stirring until sauce boils and thickens slightly. Spoon mushrooms on top of bok choy leaves and serve hot. Serves four. Preparation time: 30 minutes.

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