There are lots of ways to cook this Asian staple including steaming, boiling or microwaving the greens. Here I do a quick stir fry followed by steam/braise. Serve the dish with rice and other Chinese or Asian dishes.
This dish was presented as part of the cooking demonstration at the September 2016 meeting.
Either quarter the baby Bok choy or similar vegetables or cut into medium sized pieces. Give them a good wash to make sure there is no sand or dirt on them.
Wash the mushrooms and remove the stem. Cut in to 1/4 inch think slices.
Cut the garlic into thin slices.
Heat the oil over high heat in a wide pan or skillet that has a lid or a wok.
When the oil is hot add the garlic and stir a couple of times followed by the greens. Stir the greens until they wilt.
Add the water, quickly stir and cover the pan or wok.
After two or so minutes uncover the pan and stir in the mushrooms and cover.
After another two or so minutes check to see if the water has boiled off and the greens have softened. You don't want them completely limp.
Stir fry for another minute until all the water has boiled off and the mushrooms are soft. Turn out on to a severing plate and pour over the oyster sauce.