Serious Stir Fried Greens

I know I need to eat more dark, leafy greens. I just want to make sure the greens are something I really want to eat. This does the trick-there is so much deep, rich flavor coming through. There is also a slight bitterness from the greens; umami from the mushrooms, soy and oyster sauce; spice from the green onions, garlic, and sriracha.

Please know that the picture that I took is the entire dish-the greens may seem like a lot at first, but they cook down quite a bit.

Ingredients:

Sauce:
¼ cup oyster sauce
2 teaspoons soy sauce
1 teaspoon sesame oil
1 Tablespoon rice wine vinegar
¼ teaspoon granulated sugar
1 teaspoon cornstarch
1 teaspoon sriricha or sambal hot sauce (optional)

Stir Fry:
2 teaspoons vegetable oil
1 medium bok choy (I ended up with 7 cups total, once it was chopped)
1 medium bunch Swiss chard (again, I ended up with 7 cups total when it was chopped)
1 garlic clove, finely chopped
4 green onions, chopped
8 ounces mushrooms, sliced

2 cups cooked rice for serving

Directions: Sauce: Combine all sauce ingredients in a small mixing bowl and set aside.

For the stir fry, chop the bok choy and chard, keeping the stems in one bowl and the leaves in another. Heat a wok or large, deep skillet over medium high heat and add the vegetable oil. Add in the stems of the bok choy and chard and toss until fragrant and tender, about 4 minutes. Add in the garlic, green onions and mushrooms. Toss and stir quickly just until you can smell the garlic and green onions and the mushrooms are turning brown. Add in the bok choy and chard leaves and continue tossing and cooking for about 4 minutes until the leaves wilt down. Pour the sauce over and bring the heat up to high. Continue cooking for about 4 minutes until the sauce thickens just slightly and the stir fry is well coated and glossy. Serve over rice.