Step 1

The Sauce: whisk together the stir fry sauce ingredients and set aside. Or, shake them in a jar with a lid for maximum efficiency.

Step 2

Heat a wok or large saute pan over medium-high heat. Add the mushrooms, let cook for 4-5 minutes as the water simmers out.

Step 3

Add the oil and let heat, then stir in the garlic and ginger. Cook for a minute or so, then toss in the chopped bok choy. Cook for 2-3 minutes.

Step 4

Add approximately ¾ cup of the stir fry sauce. If you like it extra saucy, feel free to add more sauce or reserve the rest for later (it lasts in the fridge for a week or so). Simmer for 2-3 minutes until thick and the bok choy stems are tender yet still hold some crunch).

Step 5

Serve over rice as desired. Garnish with green onions, cilantro, bean sprouts, or sesame seeds. Enjoy!