Quite a while ago, I found myself out and about and alone during the lunch hour. I rarely eat lunch out by myself. In this instance, I was near a Chinese restaurant Constant Companion and I had enjoyed several times. Why not? I steered the car into the parking lot and was quickly seated.

A couple which seemed to be a mother and college-aged daughter were seated next to me. The older woman appeared to be Asian. I enjoyed watching what they had chosen for their lunch. When it came time for me to order, as discreetly as possible I asked the server what they were eating. One item was a beautifully arrayed bok choy and mushrooms. It was a huge plate and I bit more money than I wanted to spend. Instead, I ordered some soup, a frequent fall-back in Chinese restaurants.

I seem to remember that when my neighbors left we greeted each other. And I waited for my soup.

Well, along with the expected soup, the server brought a beautiful plate of bok choy and mushrooms. It was offered to me by my neighbors! What a delightful, and also tasty surprise. I felt the joy of the kindness for several days afterward.

Not too long ago, I had the ingredients for boy choy and mushrooms in the fridge and did my best to recreate the delicious dish. Of course, I cannot readily find my recipe in my computer. Here’s something similar that I just found on-line (https://thewoksoflife.com/braised-chinese-mushrooms-bok-choy/)

Braised Chinese Mushrooms with Bok Choy. This recipe calls for dried Chinese mushrooms. I used whole fresh baby bellas and sliced portobellas.

Submerge 10 ounces of baby bok choy, split in half longwise, in a large bowl of water. Stir to release any dirt or sand. Repeat 2 more times or until no sand or dirt is at the bottom of the bowl.

Blanch the bok choy in 6 cups of boiling water, with 1 tablespoon of vegetable oil, and 1 teaspoon salt for 40 seconds, stirring occasionally. They should be just wilted and bright green. Strain and pour 2 cups of cool water over them to stop the cooking process. Quickly drain in a colander. Next, arrange the bok choy in a circle around a large serving plate, with a space in the middle for the mushrooms.

Heat your wok over medium high heat with 1½ tablespoons vegetable oil around the perimeter. Add the finely 2 finely minced garlic cloves and mushrooms, and stir fry for 10 seconds. Stir in 1 tablespoon Shaoxing wine.

Here’s what to do with the dried mushrooms:

Place the 2 ½ ounces of dried Chinese mushrooms into a medium bowl, and pour 2-3 cups of hot water over them. Place a plate over the bowl so the mushrooms are completely submerged. Because the mushrooms are small, they should reconstitute quickly. After 15 minutes, cut off the stems of the mushrooms and return them to the water to soak for another 15 minutes. Transfer mushrooms to a plate, gently squeeze out the excess water. Set the mushrooms and soaking water aside.

Or simply use fresh mushrooms as I did. Put about 8 ounces of cleaned baby bella mushrooms and one sliced Portobello mushroom into the wok. When the liquid comes up to a simmer, add ¼ teaspoon dark soy sauce, 1½ tablespoons regular soy sauce, 1 tablespoon oyster sauce or vegetarian oyster sauce, 1½ teaspoons sugar, ⅛ teaspoon sesame oil, and ⅛ teaspoon white pepper. Stir until combined, simmer for 5 minutes. Mix 1 tablespoon cornstarch with 1 tablespoon water; slowly pour it into the sauce while stirring constantly. Cook the mushrooms about an additional minute; taste the sauce. Re-season with more soy sauce, sugar, or oyster sauce if needed. The sauce should be thick enough to coat a spoon.

Transfer the mushrooms and sauce to the center of your cooked baby bok choy, and serve this Braised Chinese Mushrooms with Bok Choy immediately for best results!

When I remember this unexpected meal, a smile comes to my face. Kindness is needed in our world.