| 1 | c | Boiling water |
| 10 | | Shitake mushrooms; dried |
| 3 | tb | Peanut oil |
| 2 | tb | Ginger; peeled and minced, fresh |
| 6 | lg | Garlic cloves; peeled and minced |
| 2 | md | Carrots; sliced into thin, 1-inch-long strips (1 cup) |
| 2 | c | Cabbage; (1/2 pound) sliced |
| 1 | md | Red bell pepper; seeded and cut into thin, 1 |
| DIVIDER | | --inch-long slices (3/4 cup) |
| 2 | c | Bok choy; or napa cabbage (3 to 4 stalks), chopped |
| 8 | c | Vegetable stock; or water |
| 2 | tb | Rice vinegar |
| 2 | tb | Tamari; or soy sauce |
| 1/2 | ts | Chili paste with garlic; (1/2 to 1 teaspoon) |
| 2 | tb | Arrowroot |
| 1/2 | ts | Salt |
| 2 | lg | Eggs; beaten (optional) |
| 1 | ts | Sesame oil |
| 3 | | Scallions; trimmed and thinly sliced, for garnish |
