6 mushrooms, ? catty bok choy, 1 tsp ginger, 1 tbsp soy sauce, 1 tsp sugar, 1/8 tsp salt, 1 cup water, 3/2 tbsp cornstarch

How to make it

1. Wash the mushrooms, soften and remove the stems and heads, then add 1 tsp soy sauce, 1 tsp sugar, 1 tsp salad oil, and 3 tbsp water, and then steam them for 20 minutes.

2. Remove the ends and leaves of the green cabbage, rinse and boil it in water, then soak it in water and set aside.

3. In a sauté pan, sauté the ginger in 1 tbsp of the salad oil, then add the remaining seasonings, the mushrooms and bok choy from recipe 1, and the broth from the steamed mushrooms and bring to a simmer.

4. Place the bok choy on a serving platter, add the mushrooms, and top with the broth.