Bok Choy and Mushroom Stir-Fry

• 450g baby bok choy
• 4 teaspoons vegetable oil
• 2 garlic cloves, chopped
• 1 teaspoon minced fresh ginger
• 30g small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed
• 2 tablespoons Shaoxing rice wine* or dry sherry
• 1 tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 0.13 teaspoon each kosher salt and pepper

Method

Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry in a salad spinner. Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes. Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit. Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.