Bok Choy with Shiitakes and Oyster Sauce

[watersword]

From the NYT

• ¼ cup dried shiitake mushrooms
• 1½ pounds bok choy, trimmed
• ¼ cup peanut oil
• 1 tablespoon minced garlic (optional)
• 1 cup fresh shiitake mushrooms, cleaned, trimmed and sliced
• ½ to ¾ cup commercial oyster sauce Soak dried mushrooms in hot water until tender (~15 minutes). Drain, reserving soaking liquid, and chop, removing tough stems. Chiffonade bok choy leaves and cut stems into bite-size pieces.

Brown fresh shiitakes over medium-high heat. Remove from heat and reserve.

Heat oil in wok/skillet over high heat. Stir fry bok choy stems, garlic, reconstituted mushrooms, and ¼ cup of mushroom soaking liquid. When bok choy is crisp-tender, add the leaves and oyster sauce, toss to combine and cook until leaves are just wilted. Serve topped with crisped mushrooms.

This was disappointing. I swapped the bok choy for broccoli, added a lot more garlic and ginger, was extremely underwhelmed by both the fresh and dried shiitakes, and found this much too salty; next time I'll stick to a known-good treatment of greens + oyster sauce.