1 lb bok choy 1 tablespoon vegetable oil Around 10-12 shitake mushroom-cut flowers on the surface if you like 3 garlic cloves, finely sliced 1/4 teaspoon of cooking oil 1/2 teaspoon salt
stir fry sauce 1/2 tablespoon oyster sauce 2 teaspoons light soy sauce 2 teaspoons cornstarch 1/2 cup stock or water 1 teaspoon sesame oil 1/4 teaspoon salt or as needed
Remove any bad leaves of Bok Choy. Wash carefully and then cut into two halves. Then wash the shitake mushrooms, remove the roots and cut flower on surface. In a large pot, bring enough water to a boiling and then cook bok choy until soft. Add 1/2 teaspoon of salt and several drops of oil can help to keep the green color and crispy taste of Bok Choy. But do not kill your vegetables. Transfer out and lay them in the bottom of the serving plate. In a small bowl, mix all the ingredients for stir fry sauce and set aside. Heat up around 1 tablespoon of oil in pan and then stir fry garlic slices until aroma. Add shitake mushroom in and fry until soft. Stir in stir fry sauce and wait for around 30 seconds until the sauce is appropriately thickened. Transfer the mushrooms to serving plate too and pour over all the sauce left.