Chinese-Style Baby Bok Choy with Mushroom Sauce

Recipe View In a medium bowl, whisk together oyster sauce, soy sauce, and brown sugar until the sugar is fully dissolved. (2 minutes)

Recipe View In a small bowl, create a slurry by mixing water and potato starch until smooth. Stir this slurry into the oyster sauce mixture and combine thoroughly. Set aside. (1 minute)

Recipe View Bring a large pot of water to a rolling boil. Add vegetable oil and salt to the boiling water. Gently place baby bok choy into the boiling water and cook until tender-crisp, shiny, and a vibrant green color. (2-3 minutes)

Recipe View Immediately drain the bok choy and arrange it artfully on a serving platter. (1 minute)

Recipe View Heat olive oil in a large skillet or wok over medium-high heat until it shimmers. Add minced green onion and garlic to the hot oil and stir-fry until fragrant. (20 seconds)

Recipe View Add sliced portobello mushrooms to the skillet. Sprinkle lightly with salt. Cook, stirring frequently, until the mushrooms begin to soften and release their moisture. (5 minutes)

Recipe View Pour the prepared oyster sauce mixture into the skillet with the mushrooms. Stir continuously until the sauce thickens and evenly coats the mushrooms. (30 seconds - 1 minute)

Recipe View Pour the luscious mushroom sauce generously over the arranged baby bok choy on the platter. Serve immediately and enjoy! (1 minute)