Begin by rinsing the bok choy and mushrooms thoroughly under cold water to remove any dirt. Slice the bok choy into bite-sized pieces and the mushrooms into uniform slices for even cooking.

In a large skillet or wok, heat a tablespoon of sesame oil over medium-high heat until shimmering. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

Add the prepared bok choy and mushrooms to the hot pan, stirring continuously for 3-5 minutes.

Pour in the soy sauce, stirring well to coat all the vegetables evenly. Let the mixture simmer for about 1 minute.

In a small bowl, mix the cornstarch with a couple of tablespoons of water to create a slurry. Pour this into the pan while stirring continuously, allowing the sauce to thicken for 1-2 minutes.

Taste the stir fry and adjust the seasoning with salt and pepper as necessary. Remove the pan from heat and serve immediately over steamed rice or noodles.