Ingredients

• 0.5 cups low-sodium chicken or mushroom broth
• 2 tablespoons oyster sauce
• 2 tablespoons rice wine or dry sherry
• 2 teaspoons cornstarch
• 1.5 tablespoons peanut or vegetable oil
• 2 medium garlic cloves , minced
• 1 , 1 1/2 inch
• 0.5 teaspoons kosher salt
• 3.5 ounces shiitake mushrooms , stems discarded and caps sliced
• 1.25 pounds baby bok choy , chopped

Instructions

1. 1 Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
2. 2 Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
3. 3 Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

Nutrition per serving