Place the dried shiitakes in a medium bowl, and pour 3 cups of boiling water over them. Place a plate over the mushrooms to keep them submerged. Let them soak for 30 minutes.

Wash the bok choy in a large bowl of cold water, agitating it well to remove any sand or grit. Carefully remove the bok choy leaving the grit to sink to the bottom. Rewash if necessary.

Drain and transfer shiitakes to a plate, reserving the soaking liquid and squeezing out the excess water from the mushrooms into the reserved liquid. Set aside the mushrooms and soaking liquid.

Bring 6 cups of water, 1 tablespoon sesame oil, and 2 teaspoons salt to a boil. Blanch the bok choy for 40 seconds, stirring to keep them submerged. Do this in batches. The bok choy should be bright green. Remove bok choy from the boiling water and transfer to a bowl of cold water, then remove bok choy immediately from the cold water and drain.

Arrange the bok choy in a circle on a large serving platter (14-inch), with the leafy ends facing inward.

Heat a wok or large skillet over medium high heat. Add vegetable oil; when hot, add the shallot and mushrooms, and stir fry for 10 seconds. Stir in the Shaoxing wine. Slowly add the mushroom soaking liquid through a fine mesh strainer (to keep sediment from the dish). Bring to a boil over medium-high heat and add the dark soy sauce, regular soy sauce, oyster sauce, sugar, sesame oil, and white pepper. Stir until combined, reduce heat and simmer for 5 minutes.

Mix the cornstarch slurry and pour it into the sauce while stirring. After a minute or two, the sauce should be thick enough to coat a spoon.

Transfer the mushrooms and sauce to the center the bok choy, drizzle any remaining sauce on the mushrooms, and serve immediately with hot rice on the side.

Serves 4-6.