Slice portabella mushrooms into strips.

If you have some broken pieces thats ok just chop them into bite sized chunks.

Toss the chunks in a bowl with the slices.. its all good! Set aside.

Cut core off bok choy. Toss out core.

Pick through bok choy, trim off any bad parts.. throw those yucky brown bad parts away.

Under cool running water wash your bok choy. Using your thumb to scrub and making sure u pull the leaves outward to get in crevices. This is to wash away any little critters and dirt.

Place bok choy in a colander to drain for a moment. Continue until all are clean.

Using a clean dry towel. Pat dry bok choy. Shake off any remaing water.

Place back into collander and set aside.

Grab a cutting board and a sharp knife ( i used a plate)

Place One leaf at a time onto cutting board and slice down bok choy making strips.

Place in a bowl and set aside for a few moments while u prepare to cook in next step. Continue until all bok choy is stripped..

For the bok choy stir fry... Grab your wok.. place on stove. Place half the oil in wok. Heat until hot.

Place bok choy into wok and stir fry for 2 minutes.

Add soy sauce and sugar. Stir fry another 2 minutes.

Transfer bok choy to a warm serving dish. Keep warm.

In same wok add other half of the oil. Heat until hot.

Add mushrooms and stir fry for 1 minute.a

Add soy sauce and sugar. Cook for another minute.

Wisk milk with cornstarch paste.

Pour over mushrooms.

Stir fry until thickened.

Pour mushroom sauce over bok choy.

Serve and enjoy! Season with salt and pepper to taste.