Instructions
Step 1 Heat vegetable oil in a large skillet or wok over medium-high heat.
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Step 2 Add garlic and ginger, sautéing until fragrant.
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Step 3 Add mushrooms and cook until they begin to soften and release moisture.
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Step 4 Stir in the bok choy and cook until wilted but still crisp.
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Step 5 Add soy sauce, oyster sauce, sesame oil, and red pepper flakes.
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Step 6 Stir well to combine and cook for 2–3 minutes.
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Step 7 Add the cornstarch slurry and stir until the sauce thickens.
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Step 8 Remove from heat and garnish with green onions.
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Step 9 Serve hot as a side dish or over rice or noodles.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. Add a splash of water or soy sauce if needed to refresh the sauce.
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