Stir Fry Chicken with Mushroom & Veggies

Inspired by Korean Bapsang with modification. Vegetables used is up to preference

What you need:

300g chicken breast (or fillet), sliced
egg white of 1 egg
1tbsp corn starch
salt, pepper
1bundle shimeji mushroom
5pcs shitake mushroom, sliced
2 carrots, peeled and thinly sliced
1pack baby bokchoy, cut the end
3 cloves of garlic, chopped
1 thumb size of old ginger, peeled and bruised
1tbsp oyster sauce
+/- 500ml chicken stock
1 heaped tbsp cornstarch mixed in 2tbsp water
salt, pepper, sugar, cooking oil

Method:

1. Mix sliced chicken with egg white, corn starch, salt and pepper, put aside
2. Heat about 1tbsp oil, sautee chicken slices until color.changed. Scoop out and transfer into a bowl. Put aside
3. Using the same pan, add another 1tbsp oil, heat  up and sautee garlic and ginger until fragrant. Add in slicrd carrot and mushrooms, stir to combine
4. Add in oyster sauce and chicken stock, mix and let it boil
5. Add in salt, sugat and pepper. Check the taste
6. Add in chicken, stir to combine. Add in cornstarch mixture, stir and let it boil again until you can see the gravy starts to thicken
7. Lastly just before serving, add in baby bokchoy. Stir well and cook til it's slightly wilted. Serve