This Asian vegetable dish is a delight of fresh colours and flavours.
1. In small bowl combine stock, sesame oil, oyster sauce, sugar, soy sauce, garlic, ginger, cornstarch and chili paste until cornstarch is dissolved. Set aside.
2. In large non stick skillet sprayed with vegetable oil, add 2 tsp vegetable oil and sauté mushrooms on a medium high heat for 5 minutes until tender. Add sauce and cook for 2 minutes until slightly thickened.
3. Either steam or boil bok choy for 2 minutes. Drain well and add to mushrooms, mix well. Place on serving dish. Sprinkle with sesame seeds.
1/4 cup chicken or vegetable stock
2 tsp sesame oil
1 1/2 tsp oyster sauce
1 tbsp brown sugar
1 tsp soy sauce
1 tsp minced garlic
1 tsp minced ginger root
1/2 tsp cornstarch
1 tsp sweet Chinese chili sauce
8 oz oyster mushroom in whole pieces
2 tsp vegetable oil
6 baby bok choy
1 tsp sesame seeds