Braised Chinese Mushrooms with Bok Choy

70 g small dried Chinese Mushrooms
280 g baby bok choy, trimmed & split in ½ lengthwise
2½ tbsp rice bran oil, divided
1 tsp salt
2 cloves garlic, finely minced
1 tbsp Shaoxing wine
¼ tsp dark soy sauce
1½ tbsp regular soy sauce
1 tbsp oyster sauce
1½ tsp sugar
⅛ tsp sesame oil
⅛ tsp white pepper
1 tbsp cornflour, mixed with 1 tbsp water
Sprinkle of SIDS CRAZY SALT

Place the dried Chinese mushrooms into a medium bowl, and pour 2-3 cups of hot water over them. Place a plate over the bowl so the mushrooms are completely submerged. Because the mushrooms are small, they should reconstitute quickly. After 15 minutes, cut off the stems of the mushrooms and return them to the water to soak for another 15 minutes.
Wash the bok choy in a large bowl of water so they are fully submerged. Agitating or stirring the vegetables in the water will release any dirt or sand. Repeat this process another 2 times as necessary, until the water is clean and there is no sand or dirt at the bottom of the bowl.
After the mushrooms are done soaking, transfer to a plate and gently squeeze out the excess water. Set the mushrooms and the soaking water aside.
Bring 6 cups of water, 1 tablespoon rice bran oil and 1 teaspoon salt to a boil. Blanch the bok choy for 40 seconds, stirring occasionally. (They should be just wilted and bright green) Scoop out the bok choy into a bowl and pour 2 cups of cool water over them. The water will stop the cooking process, but you don’t want your veggies to be ice cold, so pour the bok choy into a colander right after they’ve been submerged in the cool water. Drain.
Arrange the bok choy into a circle around a large serving plate, apply a very light sprinkle of SIDS CRAZY SALT, with a space in the middle for the mushrooms.
Heat the wok over medium high heat. Spread 1½ tablespoons oil around the perimeter. Add the finely minced garlic and mushrooms, then stir fry for 10 seconds. Stir in the Shaoxing wine.
Pour the mushroom soaking water into the wok.
While the liquid comes up to a simmer, add dark soy sauce, regular soy sauce, oyster sauce or vegetarian oyster sauce, sugar, sesame oil and white pepper. Stir until combined and turn the heat down to simmer for 5 minutes.
Mix the cornflour slurry and slowly pour it into the sauce while stirring constantly. After letting the mushrooms cook for an additional minute, taste the sauce. If needed, re-season with more soy sauce, sugar, or oyster sauce to your own preference. Add more hot water if the sauce is too thick or more cornflour slurry if the sauce is too thin. The sauce should be thick enough to coat a spoon.
Transfer the mushrooms and sauce to the centre of your cooked baby bok choy and serve immediately for best results.