Dry the wok with a quick wipe, but there's no need to clean it thoroughly. Heat it on low heat, then add oil (1 tbsp) and the rest of the ginger and garlic. Fry them until fragrant, or for 40-50 seconds.
Add the mushrooms and stir-fry until fragrant, or 50-60 seconds. Add cooking wine (1 tsp) to enhance the flavor of the mushrooms. Add 2 cups of the mushroom soaking liquid to start braising the mushrooms.
Add the sauce and turn the heat up to high to bring everything to a boil. Once it comes to a boil, turn the heat to low and braise the mushrooms on low heat for 10-15 minutes. While the mushrooms are braising, plate the cooked bok choy.
Plate bok choy
To make a beautiful wreath, use a circular dish. Place each bok choy so the stems face out and the leaves turn into the center. Later, you'll plate the mushrooms over the leaves so they can soak up all the delicious sauce.
Test the mushrooms for doneness by piercing with a chopstick; if the chopstick goes through the mushroom easily, it's ready.
Give the sauce of the braised mushrooms a quick taste; we'll be adding salty and savory seasonings, so you'll know here whether you need to adjust the amounts to your liking. Add chicken bouillon (0.50 tbsp). If you are making this dish vegetarian or plant-based, you can either omit this or use a pinch of MSG instead.
Mix up a quick slurry of cornstarch (1 tsp) and mushroom soaking liquid (approximately 1:3 ratio will work great) and stir to dissolve. Make sure the heat is on low, then slowly pour the slurry in as you stir the mushrooms.
Turn the heat up to medium or high and bring it back to a boil, then add sesame oil (1 tsp) for a fragrant, savory boost.