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