Chicken with Wood Ear Mushrooms and Baby Bok Choy

Rehydrate the mushrooms in warm water for 2.5 hours; they will expand 8 to 10 times in size. Rinse well and cut into bite-sized pieces.

Slice the chicken into thin strips and marinate in soy sauce.

Wash the bok choy thoroughly and blanch for 1 minute to soften.

Heat oil in a wok or deep skillet until smoking hot, then toss in the minced ginger, garlic, and hot chili pepper. Add the chicken and stir-fry until golden brown.

Toss in the prepared mushrooms and cook everything together for 2 to 3 minutes, then pour in the soy sauce, oyster sauce, and lime juice, adding sugar to taste.

Add the baby bok choy and stir-fry for another 2 to 3 minutes until tender-crisp. Stir in the chopped green onions, mix well, and remove from heat.