1 tbsp coconut oil
8 bok choy, washed
8 shiitake mushrooms, thickly sliced
2 garlic cloves, sliced thinly
Salt & pepper
½ tsp sugar
1 tsp rice wine vinegar
⅓ cup vegetarian oyster sauce
1 tsp sesame oil
Add coconut oil to a wok and bring to medium-high heat.
Cook bok choy for 2-3 minutes, then add in the garlic and mushrooms.
Add the sesame oil and vegetarian oyster sauce to the pan with the rice wine vinegar and sugar. Toss to combine vegetables with the sauce.
Take off the heat and serve immediately with sesame seeds on top.