1 head Bok Choy (use green leaves only), or Asian Essentials Bok Choy Leaves
1/2 cup Dried Oyster Mushrooms (rehydrated with stems removed)
1/2 tablespoon Vegetable Oil
Tear the bok choy into bite size pieces and halve the mushrooms.
Heat a wok, then add oil. Add garlic and stir fry until soft, then bok choy.
Stir fry for 2 to 3 minutes, then add mushrooms and tofu, stir fry for another 2 to 3 minutes.
Add the oyster sauce, mix well, and serve immediately.
Makes 2 servings.