1 tablespoon fermented black beans, rinsed
1 tablespoon Shaohsing rice wine or dry sherry
1 tablespoon light soy sauce
2 cloves garlic, crushed
1 Fresno chile, seeded and finely chopped
2 baby bok choy, washed and sliced in half, leaves and stems separated
1 tablespoon vegetable oil
8 ounces assorted wild mushrooms (not shiitakes), sliced
4 ounces shiitake mushrooms, sliced
1 cup hot chicken or vegetable stock
1 tablespoon light soy sauce
1 tablespoon cornstarch blended with 2 tablespoons cold water
2 scallions, thinly sliced on the angle, for garnish
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