Crisp Bok Choy Salad with Sesame-Marinated Mushrooms

1. Prepare Bok Choy

Take your Tianjin bok choy and separate the stalks. Using a sharp knife, cut the bok choy crosswise into 1/4-inch-wide pieces. Place these pieces into a large bowl, sprinkle them with the salt, and toss well to ensure all the pieces are coated. Let the salted bok choy rest for 45 minutes.

2. Drain and Squeeze Bok Choy

After the bok choy has rested, drain off the water that has been released and squeeze the bok choy gently but firmly to remove any remaining moisture.

3. Prepare Marinade

In a separate large bowl, combine the white rice vinegar, liquid from the Braised Mushrooms in Oyster Sauce, sesame oil, sugar, and a pinch of white pepper. Mix these ingredients together until the sugar has dissolved completely.

4. Combine Ingredients

Add the julienned bok choy, julienned braised mushrooms, julienned carrots, and julienned Ginger Pickle to the bowl with the marinade. Mix everything thoroughly to ensure that each piece of vegetable is well-coated with the marinade.

5. Marinate

Once mixed, cover the bowl and refrigerate the mixture for at least 6 hours or overnight.