Prepare the bok choy: Quartered or Halved the bok choy. Clean Bok Choy to remove dirt.
To blanch the bok choy, fill a tall pot or wok with water and bring it to a rolling boil. Then, add a drizzle of oil and season with some salt.
Blanch bok choy for about a minute. Remove bok choy and shake off excess water, then transfer them to a cleaned plate.
Heat up a large wok and add about 1 tablespoon of oil.
Sauté ginger until fragrant and add in the mushrooms. Continue to stir-fry until mushrooms release their aroma or turn slightly golden.
Add in the bok choy and vegan 'oyster' sauce.
Stir-fry bok choy for 1-2 minutes and season if needed (adjust the time depending on the amount you have and the size of the bok choy).
Finally, stir in the cornstarch slurry and toss everything until well-combined and cook until sauce is thickened. Remove from the heat and serve warm.