Green Vegetables with Mushrooms

Ingredients:

• 5 oz bok choy
• 3 1/2 oz shitake mushrooms
• 2 garlic cloves, sliced
• salt to taste
• 1 tbsp cornstarch
• 1 tbsp water
• 2 tbsp soy sauce

1. Trim and quarter the bok choy. Cut the mushrooms into chunks.
2. Heat some cooking oil in a wok over a high flame. Add the garlic and let cook for a few seconds (it's really easy to burn at this temperature), then add the bok choy. Keep stirring until the bok choy starts to shrink, which should only take a minute or so. Add the salt and turn off the heat. Arrange the bok choy on a serving platter.
3. Now add a little more oil to the wok and heat over a high flame. Add the mushrooms and cook for one minute, then add about 1/3 cup of water. Reduce the heat and let the mushrooms cook for about five minutes. Increase heat to medium and add the salt, soy sauce and the cornstarch mixture. Stir until combined and then remove from heat. Pour the mushrooms and sauce over the bok choy and serve.