Ingredients:

  • 3 tbsp Low-sodium soy sauce
  • 1 tbsp Oyster sauce
  • 1 tsp Toasted sesame oil
  • 1 tsp Sugar
  • 1 tsp Cornstarch
  • 2 tbsp Water
  • 2 tbsp Grapeseed oil
  • 3 cloves Garlic, thinly sliced
  • 1 tbsp Fresh ginger, julienned
  • 1/2 tsp Red pepper flakes
  • 1 lb Baby bok choy, stems and leaves separated
  • 8 oz Fresh shiitake mushrooms, stems removed and caps sliced

Instructions:

  1. In a small bowl, whisk together the soy sauce, oyster sauce, toasted sesame oil, sugar, cornstarch, and water to create the slurry emulsion sauce. Set aside.
  2. Heat a carbon steel wok or cast iron skillet over high heat until a bead of water evaporates instantly. Add 1 tablespoon of grapeseed oil and swirl to coat.
  3. Add the sliced shiitake mushrooms in a single layer. Let them sear undisturbed for 90 seconds to develop a mahogany crust, then toss and cook for another 60 seconds.
  4. Push the mushrooms to the sides of the wok. Add the remaining 1 tablespoon of oil to the center, then add the garlic, ginger, and red pepper flakes. Stir-fry for 15 seconds until fragrant.
  5. Add the bok choy stems to the center of the wok. Stir-fry for 2 minutes until slightly translucent but still firm.
  6. Add the bok choy leaves and pour the prepared sauce over the mixture. Toss constantly for 30-45 seconds until the sauce thickens into a glossy glaze and the leaves are just wilted.