Published in rasamalaysia.com on January, 2015
1 1/2 tablespoons oil
3 cloves garlic, minced
4 oz shiitake mushrooms, stem removed and sliced
10 oz bok choy, rinsed and drained
Heaping 1/4 teaspoon salt or to taste
Rinse the bok choy with cold water, drained. Cut and remove the lower part of the bok choy stems. Cut the (bigger) leaves lengthwise to halves. Set aside.
Heat up a wok or pan on high heat. Add the oil until heated, then add the garlic and stir-fry until aromatic. Add the mushroom, do a few quick stirs before adding the bok choy. Add salt and continue to stir fry until the leaves are wilted but the stems remain crisp. Turn off the heat and serve the garlic mushroom bok choy immediately.
If you have Chinese bottled oyster sauce at home, you can use 1/2 tablespoon of oyster sauce instead of the salt.