Asian greens and shiitake mushrooms

• 2 tbs peanut oil
• 2 garlic cloves, crushed
• 2 tsp finely grated fresh ginger
• 100g fresh shiitake mushrooms, thinly sliced
• 1 bunch baby pak choy, trimmed, leaves separated, stems cut from leaves
• 1 bunch baby bok choy, trimmed
• 1 x 425g can baby corn spears, drained
• 2 tbs oyster sauce
• 1 tbs soy sauce
• 2 tbs water

Energy 420kJ	Fat saturated 1.50g
Fat Total 7.00g	Carbohydrate sugars -
Carbohydrate Total 7.00g	Dietary Fibre 2.50g
Protein 3.50g	Cholesterol -
Sodium 265mg

All nutrition values are per serve

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1. Step 1
   Heat oil in a large frying pan or wok over medium-high heat. Add garlic and ginger. Stir-fry for 30 seconds or until aromatic.
2. Step 2
   Add the mushroom and stir-fry for 2 minutes. Add the pak choy stems and stir-fry for 1 minute. Add the pak choy leaves, buk choy, corn, oyster sauce and soy sauce. Toss to combine.
3. Step 3
   Add the water and reduce heat to low. Cover and cook for 2 minutes or until the vegetables are just tender. Serve.
   
   
   Check out more at http://www.taste.com.au/recipes/21475/asian+greens+and+shiitake+mushrooms