- 1 bunch bok choy (cut bite-sized)
- 2 shiitake mushrooms (soaked, sliced)
- 1 clove garlic (roughly chopped)
- 1 tsp oyster sauce
- 1 tsp soy sauce
- ¼ cup water
- 2 tbsp Cobram Estate Light Extra Virgin Olive Oil
- Heat the extra virgin olive oil in a wok. Once the oil is hot, sauté the garlic until fragrant.
- Add in the mushrooms and bok choy, stirring for 1 min.
- Add the oyster sauce, soy sauce and water, stir for 1-2 minutes or until the bok choy and mushrooms are cooked. Serve.