The Poor Chef's Bok Choy and Shiitake Japanese Stir Fry

Directions

1. 1. Pour 1 cup boiling water over the shiitake mushrooms in a medium-sized bowl and allow them to sit, covered, for 30 minutes to rehydrate.  Trim off the mushroom stems, and reserve the soaking liquid.
2. 2. Add the mushroom soaking liquid to a large skillet.  Add the garlic and ginger to the liquid in the skillet and simmer over medium heat for 2 minutes.  Add the stock, water chestnuts, mushrooms, scallion, and soy sauce and simmer for 10 minutes.
3. 3. Meanwhile, in a small bowl, stir the cornstarch together with 1/2 cup cold water; set aside.
4. 4. Trim the bottom off the bok choy and discard; coarsely chop the rest.  You should have about 4 cups of chopped bok choy.  Place a steamer basket inside a pot, add water to the bottom of the pot and bring to a boil.  Add the bok choy to the steamer basket and steam, tossing occasionally, until barely tender, about 4 minutes.  Add the steamed bok choy to the skillet and stir briefly.  Stir in the cornstarch mixture and simmer until the liquid is thickened.
5. 5. Serve over the rice.