Start by washing and chopping the bok choy into bite-sized pieces, and slice the mushrooms thinly for even cooking. Mince two cloves of garlic and grate about a teaspoon of fresh ginger.

In a large skillet or wok, heat 2 tablespoons of sesame oil over medium heat until it shimmers. Add the minced garlic and grated ginger, sauté for about 1 minute.

Add the sliced mushrooms to the skillet. Cook for approximately 3-4 minutes until they begin to release moisture and turn golden brown.

Stir in the prepared bok choy. Cook for an additional 3-5 minutes until the bok choy has wilted.

Pour in 3 tablespoons of soy sauce, ensuring all the vegetables are coated. Stir to combine for another minute.

Mix 1 tablespoon of cornstarch with 2 tablespoons of water. Pour this mixture into the skillet while stirring continuously. Cook for another 1-2 minutes until the sauce thickens.

Remove the skillet from heat. Serve the stir fry hot, either on its own or over jasmine rice or noodles.