3 Shanghai Bok Choy
1 small carrot, thinly sliced
3 shittake, soaked in warm water till soft
2 inch ginger slice, thinly stripped
1 big garlic clove, minced
1 tsp canola oil
1 tsp soy sauce
1 tsp corn starch, make into 1/4 cup syrup
Directions:
(1) Wash and rinse well Bok Choy
(2) Cut off the bottom so that the leaves separate
(3) Heat the oil and fry shittake slices, carrot and ginger, 2 minutes
(4) Stir in Bok Choy leaves and garlic, 3 minutes
(5) Mix soy sauce, little salt and white pepper into the corn starch syrup
(6) Pour (5) unto (4), stir to coat well
(7) Sprinkle with little sesame oil
(8) Remove and serve immediately
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