While this simple dish is strong enough to stand alone as a vegetarian meal, it can also be paired with a protein of your choice. The sauce is what makes this dish and the meatiness of the mushrooms is why it soars. The recipe makes plenty of sauce, so serve some on the side as well for spooning liberally over each plate.
In a medium saucepan over medium heat, add the oil. Once it's hot, add the sliced mushrooms and allow to cook for 8-10 minutes, stirring as needed. You'll want them to brown, if possible, though they will steam first.
Pour in wine, tamari and water and stir well. Reduce heat to a simmer, stirring occasionally, until mushrooms have softened, about 8-10 minutes.
Transfer mushrooms and liquid to a blender and puree. If needed, add more water by the tablespoon, until the sauce is smooth.
In a wok over high heat, add the oil and drop in the garlic so it sizzles. Stir frequently so the garlic doesn't burn, and cook until it's golden and crisp, about 3 minutes.
Remove crispy garlic and set aside.
Add the baby bok choy and the water to the hot wok, cover with a lid and cook 1 minute.
Uncover the wok, toss the bok choy and put the lid back on and cook 2 more minutes, or until tender, but not overcooked. Season with salt when cooked.
On a large platter, spoon a generous amount of the brown mushroom sauce and arrange bok choy over. Sprinkle with crispy garlic and serve immediately over rice and with or without protein.
Expect some leftover brown sauce, which can be refrigerated for up to 1 week.