Baby Bok Choy And Shiitake Stir-Fry

• 1/2 cup low-sodium chicken or mushroom broth
• 2 tablespoons oyster sauce
• 2 tablespoons rice wine or dry sherry
• 2 teaspoons cornstarch
• 1 1/2 tablespoons peanut or vegetable oil
• 2 medium garlic cloves, minced
• 1 (1 1/2 inch) piece ginger root, peeled and minced
• 1/2 teaspoon kosher salt
• 3 1/2 ounces shiitake mushrooms, stems discarded and caps sliced
• 1 1/4 pounds baby bok choy, chopped

1. Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
2. Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
3. Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

chicken, oyster sauce, rice wine, cornstarch, peanut, garlic, ginger root, kosher salt, shiitake mushrooms, baby bok choy

Taken from www.allrecipes.com/recipe/254688/baby-bok-choy-and-shiitake-stir-fry/ (may not work)