Slice the bok choy into halves if they’re small or quarters if they’re big. Thoroughly wash them, especially near the stem, and remove any remaining soil or dirt.

Boil water and blanch the bok choy and mushrooms for a minute. Afterwards, leave to drain in a strainer.

Heat oil and saute the garlic thoroughly until fragrant, then add the bok choy. Stir fry well until they’re coated in the garlic oil.

Season with salt, pepper, oyster sauce, and sesame oil.

Combine cornstarch and water, then add the cornstarch slurry and stir-fry for another minute until the sauce is glistening and sticking to the bok choy. Do not overcook.

Plate and garnish with sesame seeds. Serve and enjoy!