Baby Bok Choy And Mushroom Stir Fry

• 1 tablespoon tamari
• 1 tablespoon gluten-free oyster sauce or 1 tablespoon tamari
• 2 tablespoons sake (optional) or 2 tablespoons chinese rice wine (optional)
• 1 tablespoon olive oil
• 1 garlic clove, chopped
• 1 teaspoon ginger, chopped
• 1/2 carrot, peeled and cut into matchsticks
• 4 cups baby bok choy, bottom stems removed
• 5 cups assortment mushrooms, sliced
• salt
• pepper
• 2 teaspoons potato starch
• crushed red pepper flakes (optional)

1. In a bowl, mix 2/3 cup (150 ml) water, tamari, oyster sauce and sake or Chinese rice wine.
2. Heat oil in a pan. Saute garlic and ginger. Add carrots and bok choy and cook a few more minutes.
3. Add the sauce mixture. Cover and cook until vegetables are almost cooked. Add mushrooms and cook a few more minutes. Season with salt and pepper.
4. Dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the pan. Mix well. Remove from heat. Add crushed red pepper if desired.
5. Infuse love into the food and serve!

tamari, oyster sauce, sake, olive oil, garlic, ginger, carrot, baby bok choy, assortment mushrooms, salt, pepper, potato starch, red pepper

Taken from www.food.com/recipe/baby-bok-choy-and-mushroom-stir-fry-496696 (may not work)