BOK CHOY AND MUSHROOM MEDLEY

Ingredients

6 – 8 baby bok choy , cut lengthwise in halves

2 – 3 oz water

Pinch of salt

3 tbsp vegetable oil

15 – 20 med/large white or cremini mushrooms, halved (or quartered if the size is too big)

1 – 2 medium sweet peppers, seeded and thinly sliced

1 small onion, peeled and diced

3 – 4 garlic cloves , minced

½ inch thumb ginger , peeled and minced

2 – 3 blades chive, thinly sliced

For the sauce:

2 oz water

2 tbsp soy sauce

1 tbsp oyster sauce

1 tsp sugar

1/4 teaspoon ground black pepper

1 tsp sesame oil

Slurry

1 tablespoon cornstarch

2 tablespoons water

Directions

1. Mix the sauce ingredients in a small bowl and set aside. Add the slurry ingredients in another small bowl and stir to mix well.
   
2. Heat the water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir, continuing to cook just until the baby bok choy has softened. Remove from the pan and set aside.
3. Make sure the pan is dry. Add 2 tablespoons of the oil, turn to high heat. Add the mushrooms and sear for 1 minute on one side. Flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and there’s no liquid left in the pan.
4. Move the mushrooms to one side of the pan. Pour the remaining tablespoon of oil on the other side and add the onions, sweet peppers, garlic, ginger and chives. Stir a few minutes just until the onions begin to get translucent. Then stir everything together.
5. Pour in the sauce. Mix and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Add to the pan, mixing into the vegetables. Cook and stir until the sauce thickens. Taste and adjust seasoning if necessary.
6. Serve hot as a side or with rice or noodles as a main dish.