Chinese Mushrooms and veggies
By: Andrew

The mushrooms in this dish complement the mysterious flavors of the oyster sauce. Blanching the mushrooms and veggies before stir-frying will speed up the cooking process and allow everything to cook through without overcooking the outside. The prepared fried garlic (available at most Chinese grocery stores) adds a delicious crunch

Ingredients
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Directions
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.
 
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