Prep the vegetables: Trim the bottoms of the bok choy, rinse them well, and pat them dry. Slice the mushrooms and garlic. If you prefer, separate the bok choy stems from the leafy tops so they cook evenly.

Sauté the garlic: Heat 1 tablespoon of oil in a wok or large pan. Once the oil is hot, sauté the garlic over medium-low heat for about 30 seconds until fragrant.

Cook the mushrooms: Add the sliced mushrooms and stir fry for 3–4 minutes, letting them soften and release their flavor.

Add the bok choy stems and sauce: Add the bok choy stems and stir-fry for about 1 minute. Pour in the vegan oyster sauce, water, and sugar, then mix well. Cook for another minute, just until the sauce evenly coats the vegetables.

Add the bok choy leaves: Toss in the leafy tops and stir-fry for another 30 seconds, just until they wilt. Turn off the heat.

Serve: Serve with warm rice and any other dishes you enjoy.