Stir-Fry Bok Choy with prawns in Thai Garlic Sauce

Ingredients:

• 4-5 "heads" of baby bok choy (OR 2 heads of large bok choy)
• 8 pcs medium-sized prawns
• 5 pcs oyster mushroom
• 1 tbsp ginger (diced)
• 1 tbsp garlic (smashed & chopped)  
• 1 red chilli (optional) 
• 1 Tbsp. coconut oil or other vegetable oil 
• STIR-FRY SAUCE:
• 2 Tbsp. oyster sauce 
• 2 Tbsp. soy sauce
• 2 Tbsp. fish sauce 
• 1 Tbsp. chili sauce
• 2 Tbsp. brown sugar
• 2 tsp. fresh lime juice

Preparation:

1. Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
2. Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
3. Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
4. Now add the bok choy plus 2-3 Tbsp. stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
5. Now add the mushrooms & chilli & add another 2-3 Tbsp. sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
6. Remove the bok choy onto a plate. Remaining sauce remains in the wok & add the prawns & fry until cooked. Dish out & placed on top of the bok choy.
7. Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. If you prefer more sauce, add a little more, as desired.