Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
8 servings (serving size: about 2/3 cup)

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

How to Make It

Step 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.

Step 2

Combine soy sauce, wine, and sugar in a small bowl, stirring with a whisk.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

bjane1's Review

striplett
January 02, 2014
I loved the flavors in this dish, the chewiness of the mushrooms, and texture of the bok choy. It would be wonderful served over brown rice. Unfortunately, this was a rare dish my hubbie wasn't very fond of. Bummer!

veryslowcook's Review

bjane1
August 27, 2012
Good stir-fry full of veggies. I was skeptical about cooking lettuce this way, but it fit right in with the other veggies. Served over brown rice for a main dish.

striplett's Review

kimtrgh
July 21, 2010
I really liked this recipe doubled the sauce recipe to have extra my husband loves sauce and had it for rice later.

kimtrgh's Review

whiskyd
February 21, 2010
An easy and elegant side dish. Can use regular Bok choy if small unavailable. Main challenge is to not overcook the lettuce. Is done faster than you think!

juliebw's Review

JenniferE78
February 14, 2010
Followed recipe exactly for Chinese New Year. Delicious and fast and easy!

kddkline1's Review

DanaSam
February 02, 2010
Added 1 tsp of sriracha hot chili sauce to this recipe. Also cooked 3/4 lb shrimp in the wok and added at the end. All this was served over whole wheat spaghetti noodles and it was a delicious meal. Pretty easy, very tasty and will make it again.

DanaSam's Review

norquista
March 09, 2009
my boyfriend made this as a side dish to accompany miso cod...the flavor is great and the sauce is so yummy, you definitely want to serve it over rice...as other reviewers have stated. We couldn't find Oyster Sauce, so we added more Soy Sauce and it turned out great. I would love to try this again with the Oyster Sauce.

JenniferE78's Review

veryslowcook
January 27, 2009
This was very good, but it gets cold very quickly. Make sure you cook it right before you're ready to serve everything else.

whiskyd's Review

juliebw
January 27, 2009
I made this and followed the previous reader's suggestion and served it over brown rice. I also used vegetable broth (mushroom broth to be exact) to make it vegetarian. My non-vegetarian vegetable hating roommate had seconds and asked that it made again.

norquista's Review

kddkline1
January 21, 2009
Very tasty! I would serve this over rice next time, as the sauce is extremely delicious. I added edamame to punch up the protein value, replaced the chicky broth with veggie broth, and served it as a main, vegetarian-friendly dish. I will definitely be making this recipe again.