Stir-fried bok choy with shiitake mushrooms

Tear the outer leaves from each bok choy; the core keeps in the fridge up to a month.

Rinse the leaves thoroughly to remove sand between the stems and drain well.

Cut the stems into bite-sized pieces and keep the leaves separate, since they cook in different times.

Slice the shiitake a quarter inch thick.

Trim the scallions and cut diagonally into half-inch pieces; slice 4 garlic cloves thinly.

Stir the scallions and garlic in a generous amount of oil in a wok over low heat until lightly golden, about 3 minutes.

Add 1.5 tablespoons oyster sauce, 2 teaspoons soy sauce and 1 teaspoon dark soy sauce.

Add the mushrooms and bok choy stems, drizzle a splash of water down the side of the wok, and stir over medium-low heat 2 to 3 minutes until soft.

Add the bok choy leaves and stir until wilted.