Bok Choy and Mushroom Stir-Fry

• 1/2 tablespoon vegetable oil such as peanut oil sunflower oil, canola or olive oil
• 2 cloves garlic freshly crushed
• 1/4 inch ginger peeled and minced
• 2 each scallions, spring or green onions sliced
• 1 cup mushrooms shiitake is the best, but white button or cremini work well too, sliced
• 8 ounces bok choy about 4 bok choy, halved lengthwise if too big
• 1 teaspoon black bean sauce preferably black bean-garlic sauce, or to taste
• 1 teaspoon rice vinegar or to taste
• 1/2 teaspoon sesame oil

1. Heat the vegetable oil in a wok or a large nonstick skillet over medium-high heat until hot.
2. Add the garlic, ginger and scallions, stirring constantly, and cook for about 1 minutes until very fragrant.
3. Add the mushrooms, stirring occasionally, and cook until the mushrooms are partially browned, about 3 minutes.
4. Stir in the bok choy, and cook for another 2 to 3 minutes until the leaves are wilted and the stems become tender but still crispy.
5. Add all the seasoning ingredients to taste, and stir well.
6. Cook for another 1 to 2 minutes, remove from the heat and stir in cilantro.
7. Serve warm with rice.

vegetable oil, garlic, ginger, scallions, mushrooms, choy, black bean sauce, rice vinegar, sesame oil

Taken from recipeland.com/recipe/v/bok-choy-mushroom-stir-fry-54255 (may not work)