Cooking Instructions:

Begin by washing the bok choy thoroughly, then cut it in halves or into 1-2 inch pieces, separating the white parts from the green leaves. Thinly slice or halve the mushrooms and mince or crush the garlic. If you're using dried mushrooms, soak them in hot water until rehydrated.

In a large pan or wok, heat the cooking oil over medium heat. Once the oil is hot, add the minced garlic and sauté until fragrant, being careful not to let it burn.

Add the sliced mushrooms to the pan and stir fry them until they soften and become lightly golden, which should take about 3-4 minutes.

Next, add the bok choy to the pan, starting with the white stems. Stir fry for a couple of minutes before adding the green leaves. Continue to stir fry until the bok choy is slightly wilted but still retains some crunch.

Prepare a sauce by mixing soy sauce, vegetarian oyster sauce, sugar, and sesame oil in a small bowl. Pour the sauce over the stir-fried vegetables and stir to combine. If you desire a thicker sauce, you can add a cornstarch slurry at this stage and cook for an additional minute until thickened.

Once everything is well combined, remove from heat and serve your bok choy and mushroom stir fry hot. It pairs beautifully over steamed rice or can be enjoyed on its own.