This quick side dish is adapted from Damn Good Chinese Food.  The quantities below make 2 servings and preparation is about 15 minutes.  The original used “mushroom water” from soaking dried mushrooms.  I have used mushroom powder from Trader Joe’s

½ tsp. mushroom powder

¼ cup Shoaxing wine (Chinese cooking wine)

1 Tbs. soy sauce

3 Tbs. vegetable oil

¼ cup thinly sliced onions

1 Tbs. chopped garlic

1-1/2 tsp. chopped fresh ginger

5 stalks bok choi (or 4 pieces Shanghai (baby) bok choi)

In a small bowl, mix together the mushroom powder, wine, and soy sauce.

Heat a large skillet over high heat.  Add the oil. When it is shimmering, add the onions, garlic and ginger and cook until fragrant, 30-60 seconds.  Add the bok choi and stir to mix the onion, etc. with the bok choi.  Cook for a minute or two without stirring to brown/char the bok choi.  Add the liquids, stir, turn down to medium and cover.  Let cook for a few minutes until the bok choi is cooked through.