Baby Bok Choy with Mushroom Sauce

Combine oyster sauce, soy sauce, and brown sugar in a medium-sized container until the sugar has fully incorporated. Combine water and potato starch in an even smaller bowl, blending them together until smooth; then, merge this mixture into the oyster sauce mixture until it is fully incorporated. Set aside for later use.

Fill a large, deep container with water and bring it to a rolling boil. Add a small amount of vegetable oil and 2 pinches of salt into the boiling water; then, carefully place bok choy into the pot. Cook the bok choy until it is tender, shiny, and a vibrant green color, taking around 2 to 3 minutes. Remove the bok choy from the water with a slotted spoon and arrange it in an attractive manner on a serving platter.

Heat olive oil in a large skillet or wok over high heat until it starts to shimmer. Cook and stir green onion and garlic in the hot oil for about 20 seconds, stirring constantly; then, add sliced mushrooms to the pan. Continue cooking and stirring the mushrooms until they begin to shrink slightly, about 5 minutes. Sprinkle a light dusting of salt over the mushrooms and continue to cook, stirring frequently, until they are tender. Pour in the oyster sauce mixture and stir until the sauce thickens and coats the mushrooms evenly, taking around 30 seconds to 1 minute. Pour this mushroom sauce over the bok choy on the platter and serve it hot immediately.