Instructions: Stir the rice wine, oyster-flavored sauce, soy sauce and dark soy sauce together in a small bowl until blended.

For the Dish: Bring a large pot of water to a boil. Add the mushrooms and cook for 2 minutes. Scoop them into a colander with a slotted spoon or wire skimmer. Rinse under cold water and drain again.

Add the bok choy to the same boiling water and cook until tender-crisp, 30 seconds to 1 minute. Drain, rinse under cold water and drain again.

Heat a wok over high heat until hot. Add the mushrooms and cook, stirring, until the surface of the mushrooms is dry. Remove the mushrooms from the wok.

Pour the vegetable oil into the wok and swirl to coat the sides. Add the garlic and stir-fry until fragrant, about 10 seconds. Return the mushrooms to the wok and pour in the seasonings. Stir-fry until the mushrooms are tender, 1 1/2 to 2 minutes. Add the sesame oil and bok choy and toss until the bok choy is heated through, about 30 seconds. Scoop the mushrooms onto a serving platter, surround with the bok choy and scatter the fried garlic over the top.

This recipe yields 4 servings.

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