One of the foods that caught my attention in one of the seminars I attended is this bok choi with shitake mushrooms with sauce. I forgot to note the name so I cannot search in the internet a particular recipe for it.
Last week, I tried making a copycat of the said dish but I added tokwa or tofu for a change.
One dilemma for me is how to make the sauce. Relying on what I remember about the taste, I can taste the presence of oyster sauce and the finished product is almost the same.