Let’s walk through this simple and straightforward recipe step by step!

1. Prepare the ingredients: Start by washing and chopping the bok choy. Trim the ends and cut the stalks into 1- to 2-inch pieces. Keep the leafy tops in larger chunks for added texture. Slice the mushrooms thinly and mince the garlic.
2. Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. The oil should shimmer but not smoke. Add the garlic and sauté it for about 30 seconds until fragrant. Be careful not to let it brown, as garlic can turn bitter.
3. Add the mushrooms: Add the mushrooms to the pan and cook for 3-4 minutes, stirring occasionally. The mushrooms will release some of their moisture, so let them cook until they’re tender and all the water has evaporated. They should start to caramelize slightly, which adds depth of flavor.
4. Cook the bok choy: Once the mushrooms are cooked, add the bok choy to the pan. Stir everything together and cook for an additional 2-3 minutes. You want the bok choy to wilt slightly but still have a bit of crunch, so don’t overcook it.
5. Make the sauce: In a small bowl, whisk together the oyster sauce, soy sauce, sugar, and water (or vegetable broth). If you want a thicker sauce, mix in the cornstarch with a little water to create a slurry. Pour the sauce over the vegetables in the pan.
6. Stir and simmer: Give everything a good stir to coat the vegetables evenly with the sauce. Let the mixture simmer for 2-3 minutes to allow the flavors to meld together. The sauce should thicken slightly if you added cornstarch.
7. Finish the dish: Drizzle the sesame oil over the vegetables and give one last stir. Taste and adjust the seasoning if needed—add a pinch of salt and pepper if you’d like more flavor.
8. Serve: Transfer your bok choy and mushrooms to a serving dish and garnish with a sprinkle of sesame seeds or sliced green onions if you like. Serve immediately as a side dish or even as a light main course!