Cut off the root of the baby bok choy and shiitake mushrooms. Blanch them using two separate pots to save time. While waiting, slice the garlic and make the starch sauce (simply add 2 spoons of water to the starch). Then take out and drain the vegetables. Optional 1: I like to chip out a cross shape on top of each mushroom to make them prettier. You can mix the cut-off chips with the garlic slices. Optional 2: potato starch can be replaced by cornstarch. The starch sauce will thicken the broth
Add half of the oil and turn on the stove. When the oil is heated, add half of the garlic (garlic mix if you have mushroom chips), fry for a few seconds until you can smell the garlic, and add the baby bok choy. Fry for a minute, turn off the stove if you want, and scoop them all out to the plate/big bowl in which you want to serve the dish.
No need to wash the pot/wok. Add the rest of the oil and turn on the stove. When the oil is heated, add the rest of the garlic (garlic mix if you have mushroom chips), fry for a few seconds until you can smell the garlic, and add the mushrooms. Fry for a minute, add the oyster sauce, and add half bowl of water (use a small bowl, as the picture hopefully shows). Let the water boil for two or three minutes, add the starch sauce, and turn off the stove.
Pour the mushrooms with the broth to the plate/bowl. Feel free to move the mushrooms around to make the dish look fancier. And it’s done! Bon appetite!