Baby Bok Choy and Oyster Mushrooms

This recipe is from my friend Annie or as we sometimes call her, the fourth Chinese sister! 
She has made delicious Chinese dishes for our family over the years.  When we met at IBM in Toronto in 1979, her cooking classes were popular with our work mates. 
This mushroom dish is great with chicken, beef or pork.  If you can't find King Oyster or Enoki you could substitute Cremini or 'baby Bella' mushrooms. 


Ingredients: 

3 bunches of baby bok choy
   (Cut in half for the big ones)
1 container of Enoki mushrooms 
1 container of King Oyster mushrooms
2 TBS cooking oil (not olive oil)
1 large clove of garlic, finely chopped
1 TBS light soy sauce
Pinch of salt

Directions: 

Trim off the very bottom of each baby bok choy.  Put in a large bowl and fill with water.  Swish with your hands and drain.  Repeat till the water is clear and no sand is remaining from the leaves.  Drain well.

Using a damp paper towel, gently rub the mushrooms to remove any soil. 
Slice the king oyster mushrooms to about 1/4" thick.  
Remove the woody end of the enoki.

Heat 1 tbsp of the cooking oil in a large frying pan.  Add the box choy and cook approximately 3-4 minutes, don't over stir.  Add soy sauce, chopped garlic and a bit of water.  Cook for another minute and remove from the pan.

Heat the remaining oil in the pan.  Lower the heat.  Lay the king mushroom, without overlapping if possible, and cook without stirring them.  When the bottom side turns brownish, flip to the other side.  Spread the enoki mushrooms on top.  Continue cooking till soft, with charred edges. When the second side is almost done, add 1 TBS of water, sprinkle with salt and cook about two more minutes.

Arrange the vegetables around the plate, and pile the mushrooms on top.  Pour any liquid from the greens onto the plate.

Serves 4.