Chinese Mushrooms and veggies

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1/2 pound Button Mushrooms, trim stems. All mushrooms should be about 1

4 Baby Bok Choy, Cut in half, lenghtwise

2 Tbsp Rice Wine, Can substite dry white wine.

1 tsp Oyster-Flavored sauce

1 tsp Soy Sauce

2 Tbsp Vegetable Oil

1 Tbsp Garlic, Finely minced

1 tsp Roasted Sesame Seed Oil

3 Tbsp Fried Garlic

Boil a large pot of water. Add the mushrooms and cook for 1-2 minutes. Remove and rinse with cold water. Then add the Baby Bok Choy for about 1 minute, remove and rinse in cold water.

Mix liquid ingredients, except oils, throughly together in a small bowl.

Heat a wok over high heat until very hot (do not add oil yet!). Add the mushrooms and toss quickly until they are dry. Remove and set aside.

Add vegetable oil to wok. Add the minced garlic and stir with oil for 15 seconds. Add mushrooms and liquid ingredients and cook for about 2 minutes. Then add the Bock Choy and sesame oil and cook for about 1 minute. Serve garnished with the fried garlic.