Ingredients:

  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 1 tsp cornstarch
  • 2 tbsp water
  • 1 lb baby bok choy, ends trimmed and quartered lengthwise
  • 8 oz shiitake mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 scallions, sliced into 1-inch pieces
  • 2 tbsp vegetable oil

Instructions:

  1. Whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, cornstarch, and water in a small bowl until the cornstarch is fully dissolved.
  2. Heat vegetable oil in a wok or large cast iron skillet over high heat until shimmering.
  3. Add shiitake mushrooms in a single layer and cook undisturbed for 2 minutes until deep brown.
  4. Stir in the minced garlic, grated ginger, and scallions, tossing for 30 seconds until fragrant.
  5. Add baby bok choy and stir-fry rapidly for 2-3 minutes until stems are vibrant green and leaves begin to wilt.
  6. Pour the glaze around the edges of the pan and toss continuously for 1 minute until the sauce thickens and coats the vegetables.