Baby Bok Choy with Shiitake Mushroom (小油菜炒香菇或青江菜炒香菇)

Thoroughly wash the baby bok choy by immersing in cold water for about 5 minutes. Use your hands to break off the outer leaves until only the inter heart is left. Breaking off the outer leaves helps wash off any dirt left on the leaves and makes it easier to cook the leaves through. Alternatively, you can cut all the baby bok choys in half lengthwise and then rinse and drain a few times to wash off the dirt.

Clean the shitake mushrooms with a brush or slightly damped paper towel to remove any dirt (I learned from Iron Chef to never clean mushrooms in water). Remove the stem with a kitchen knife (as depicted). Then cut the cap into 1/3 inch (~1 cm) thick slices.

Chop the green onion and garlic cloves in small pieces.

Set the stove to medium-high and add the 1 tablespoon of vegetable oil to a skillet. When the oil is getting warm but not hot, add the green onion and garlic pieces.

Cook until fragrant, about 30 seconds. Add the shiitake mushroom pieces, then baby bok choy, stirring to coat evenly with the vegetable oil. Add the 1 teaspoon of kosher salt (or 1/2 teaspoon of table salt), stirring to combine for about 2 minutes. Then add the 1 tablespoon of water and ¼ teaspoon sugar, stirring for about another 2 minutes.

Remove from heat, season with more salt if desired. Transfer to a plate.