Bok Choy and Shiitake Mushrooms

Ingredients

 * 2 cup vegetarian chicken-flavored
 * broth
 * 5 to 6 shitake mushrooms
 * 1 tbsp (plus) freshly minced
 * garlic
 * 1 inch square freshly minced
 * ginger
 * 4 cup chopped bok choy or 6 to 7
 * baby bok choy
 * 2 tbsp corn starch
 * 1/4 cup cool water
 * 1 cup boiling water
 * 1 cup shredded or slicced bamboo
 * shoots
 * 1 tbsp light soy sauce, or to
 * taste

Directions
Pour one cup boiling water over shitake mushrooms and allow them to sit, covered for 30 minutes. When they are ready add the cornstarch to ¼ cup of cool water and set aside. Slice the mushrooms into bite sized pieces, removing the stems, and pour the soaking liquid into a skillet. Add garlic and ginger. Sim- mer for a few minutes and then add the mushrooms, the bamboo shoots, the broth and the soy sauce. Simmer for at least 5 minutes. Steam the boy choy separately (2-3 minutes, checking and tossing often). Whole baby bok choy may take a little longer. Add the bok choy to the mixture. Stir in the cornstarch till it"s as thick as you like it. Serve over rice.