Asian greens and shiitake mushrooms

makes 6 servings

WHAT YOU NEED

• 2 tbs peanut oil
• 2 garlic cloves, crushed
• 2 tsp finely grated fresh ginger
• 100g fresh shiitake mushrooms, thinly sliced
• 1 bunch baby pak choy, trimmed, leaves separated, stems cut from leaves
• 1 bunch baby bok choy, trimmed
• 1 x 425g can baby corn spears, drained
• 2 tbs oyster sauce
• 2 tbs oyster sauce
• 2 tbs water

HOW TO PREPARE

•  Heat oil in a large frying pan or wok over medium-high heat. Add garlic and ginger. Stir-fry for 30 seconds or until aromatic.
• Add the mushroom and stir-fry for 2 minutes. Add the pak choy stems and stir-fry for        1 minute. Add the pak choy leaves, buk choy, corn, oyster sauce and soy sauce. Toss   to combine.
• Add the water and reduce heat to low. Cover and cook for 2 minutes or until the vegetables are just tender. Serve.

 
NOTE: Time-saving tip ~ To save time, prepare the garlic, ginger and vegetables up to 3hours ahead. Store in an airtight container in the fridge.