Bok Choy and Mushrooms in Oyster Sauce

• 2 pieces Bok choy
• 150 grams Mushrooms (a mixture of shiitake, shimeji, maitake, etc.)
• 1/4 of a small carrot Carrot
• 1 clove Garlic
• 1 tbsp Vegetable oil
• 1 tbsp A) Oyster sauce
• 1 tbsp A) Sake
• 2 tsp A) Chicken stock
• 80 ml A) Water
• 2 tsp A) Katakuriko

1. Cut the leaves from the stalks of the bok choy.
2. Break the stalks into about 6 pieces each.
3. Separate the stalks and leaves.
4. Use a peeler to slice the carrot into thin ribbons.
5. Cut the shiitake into thick slices.
6. Shred the shimeji and maitake.
7. Thinly slice the garlic.
8. Mix the "A" ingredients.
9. Heat a pan over medium heat before adding the oil.
10. Add the garlic.
11. When it becomes aromatic, add the bok choy stalks.
12. Once the stalks soften, add the carrots and mushrooms.
13. Add bok choy leaves and stir-fry.
14. Once they are coated in oil, add the mixed "A" ingredients.
15. Toss until evenly combined, then it's done.
16. Transfer to a serving dish, then eat up!

bok choy, mushrooms, carrot carrot, clove garlic, vegetable oil, oyster sauce, sake, chicken, water

Taken from cookpad.com/us/recipes/155277-bok-choy-and-mushrooms-in-oyster-sauce (may not work)