I feel so “good ” when eating this dish , because , lets face it , its good for you , filling and has such an appealing look to it . The best part though , is the ease of preparation, leaving the vegetables very bright and crunchy.
1 lb bok choy
3 tbs canola or peanut oil
4 garlic cloves , minced
8 medium shiitake Mushrooms caps , sliced
2 1/2 tbs oyster sauce ( I use Vegetarian oyster sauce)
1/4 cup chicken( or vegetable )broth
Seperate the bok choy leaves from the stems and wash the leaves throughly under running water. Drain well and set aside.
Heat a wok over medium heat for 40 seconds and then add the oil around the perimeter of the wok so that it coats the sides and bottom. When the surface shimmers slightly , after about 30 seconds , add the garlic . Cook , stirring constantly , until the garlic is golden , about 1 minute. Raise the heat to high and add the bok choy and mushrooms . Cook , stirring and placing the garlic on top of the vegetables to prevent it from burning , for 2 minutes. Add the oyster sauce and broth and continue to cook 1 minute. Remove from heat and serve immediately.