Bok Choy with Mushrooms and Young Corn in Oyster Sauce

Description:
This is simpler and cheaper version of my previous bok choy recipe with top shell in oyster sauce, but just as good. This vegetable dish surely takes center stage.

Ingredients:
600g Bok Choy, cleaned well
1 can whole mushrooms, chopped into quarters (I prefer the jumbo-sized mushrooms)
1 can young corn, chopped diagonally (or the canned stems and pieces)

Sauce Mix:
6 Tbsp. oyster sauce
2 Tbsps. rice wine (I used mirin.)
2 Tbsps. cornstarch
1 cup water


Directions:
Boil bok choy until soft. Drain the vegetables and place on plate. (Do not discard the water.)
Combine all the ingredients for the sauce mix.
Heat 1 tbsp. oil in pan and saute mushrooms and young corn lightly.
Add the sauce mix and cool until thick and bubbly.
Add more vegetable stock from boiling bok choy to thin out the sauce.
Pour the sauce on top of vegetables and serve.