Stir-Fried Mushrooms with Baby Corn

Ingredients

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• 2 tablespoons oyster sauce
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• 1 tablespoon soy sauce
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• 2 teaspoons brown sugar
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• 1 tablespoon water
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• 1 teaspoon potato starch
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• ¼ teaspoon vegetable oil
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• 2 pinches salt, plus more to taste
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• 4 heads baby bok choy
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• 3 tablespoons olive oil
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• 2 tablespoons minced green onion
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• 1 tablespoon minced garlic
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• 1 (8 ounce) package sliced portobello mushrooms
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Instructions

1. 1
   Mix together oyster sauce, soy sauce, and brown sugar in a medium bowl until sugar is dissolved. Mix together water and potato starch in a small bowl until smooth; stir into oyster sauce mixture until well combined. Set aside.
2. 2
   Fill a large pot with water and bring to a boil. Stir in vegetable oil and 2 pinches salt. Place bok choy into boiling water; cook until tender, shiny, and bright green, 2 to 3 minutes. Drain and arrange bok choy attractively on a serving platter.
3. 3
   Heat olive oil in a large skillet or wok until shimmering. Cook and stir green onion and garlic in hot oil until fragrant, about 20 seconds; stir in mushrooms. Cook and stir until mushrooms begin to shrink slightly. Sprinkle lightly with salt. Continue to cook mushrooms, stirring often, until tender, about 5 minutes. Pour in oyster sauce mixture and stir until sauce is thickened and coats mushrooms, 30 seconds to 1 minute. Pour mushroom sauce over bok choy on the platter. Serve hot.