Cut off the very end of your bok choy with a knife and discard.

Now, bok choys can vary in size, so you may cut the bok choys a little differently depending on the bunches you got. But our goal here is to separate the whites from the leafy green parts for the larger bunches. If they’re small enough, you can even ignore this step. Cut the white pieces about inch length.

Rinse shiitake mushrooms and soak it in a bowl of water for about 15 minutes or until soft; do not discard the water.

Heat oil in a large skillet or wok over high heat. Add the garlic and dried shiitake mushrooms that are now softened, and stir fry for about a minute.

Then start adding the bok choy – if you separated them, add the white ones first, and then stir fry for about a minute before you add the green leafy bits. If you didn’t separate them, you can just throw all of it in. If you choose to also add fresh shiitake mushrooms, add them now.

Stir fry the bok choy and shiitake mushrooms for about a minute, and then add the water you used to soak shiitake mushrooms. This will add an extra delicious flavor!

Continue to stir fry for a couple more minutes or until everything is tender – bok choy should be vibrant green.

Remove from heat and serve!