In a small bowl, mix oyster sauce, soy sauce, sugar, and water (add cornstarch if a thicker sauce is desired). Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and sauté for 30 seconds until fragrant. Add mushrooms and cook for 3–4 minutes until lightly browned.
Add bok choy and stir-fry for 2–3 minutes until just tender. Pour in the sauce mixture and toss to coat evenly. Cook for another 1–2 minutes until sauce slightly thickens and vegetables are glazed.
Season with salt and pepper to taste. Transfer to a serving dish and garnish with sesame seeds or green onions if desired. Serve hot with steamed rice.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Kcal: 150 per serving
Servings: 3–4
