Shiitake and Bok Choy Stir-Fry

Wash the 300 g baby bok choy, removing dirt between the stalks, and halve lengthwise. Remove the shiitake stems, weigh 200 g caps, clean and dry them, then slice 4–5 mm thick. Mince the 3 garlic cloves. Bring enough water for blanching to a boil while prepping.

Mix 1 tbsp light soy sauce, 1 tbsp ordinary oyster sauce and 2 tbsp water in a bowl. This recipe uses a 15 ml tablespoon and a 5 ml teaspoon.

Add all the bok choy to boiling water and blanch for about 30–40 seconds, until the leaves just wilt and stay green while the stalks retain their crunch. Lift out immediately and drain well; do not leave them sitting in hot water.

Heat a wok over medium-high heat and add all 10 ml vegetable oil. Spread in all the mushroom slices and cook for about 2–3 minutes, until lightly golden at the edges, supple and hot through, with most released moisture evaporated. Cook in batches if crowded; keep the sauce aside.

Push the mushrooms to the edge and lower the heat. Add all the garlic to the oil remaining in the center; stir until fragrant but not browned, then mix with the mushrooms. Lower the heat promptly if the garlic colors too quickly.

Add the drained bok choy and all the sauce from Step 2. Toss over high heat for about 30 seconds so the sauce reduces slightly and coats the food. Plate when the stalks are cooked but still crisp, the mushrooms are hot through and no watery pool remains. Evaporate excess liquid promptly without simmering the greens for long.