1 (1 1/2 inch) piece ginger root, peeled and minced
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0.5 teaspoon kosher salt
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3.5 ounces shiitake mushrooms, stems discarded and caps sliced
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1.25 pounds baby bok choy, chopped
Instructions
Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
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.
Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.