Directions

1. Whenever you buy a big bag of bok choy, and you are not planning to eat them all in one day, you can tear the outer leaves from each bok choy and cook them first. The center core can stay good in the fridge for up 1 month. Of course, the timing depends on the condition when you first got the bok choy.

   
2. Tear the leaves off the bok choy. Wash and drain thoroughly. Cut the stems into bite-size pieces. Separate the leaves and the stems because they take different amounts of time to cook through.
   
3. Cut the mushrooms into 1/4-inch think pieces. I am using shiitake, but oyster mushroom and chanterelle are also good choices.
   
4. Add a generous amount of cooking oil to a wok, along with the scallions and garlic slices. Stir over low heat until the aromatics are lightly golden, which will take about 3 minutes.
   
5. Add 1.5 Tbsps of oyster sauce, 2 tsps of soy sauce, and 1 tsp of dark soy sauce and stir well. This is a classic scallion sauce that can go with almost any vegetable. It gives the food a savory taste and a desired brown color.
   
6. Toss in the bok choy stems and mushroom slices. Drizzle a splash of water from the side of wok. The scallion and garlic are already camelized, so the water here will prevent them from burning. Keep stirring over medium-low heat for 2-3 minutes or until they are soft.
   
7. Add the bok choy leaves and continue to stir until the leaves are wilted. Serve as a side dish.