Total Time: 35 minPrep: 20 minCook: 15 minYield: Makes 3 portionsLevel: easy
In a bowl, mix together the oyster sauce and soy sauce. Mix the konjac/glucomannan and water in a small bowl to make a slurry, and stir it into the oyster sauce mixture until smooth.
Fill a pot with water, bring to a boil, and stir in salt and 2 tbsp of the coconut oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange on a serving platter.
Heat the remaining 2 tbsp of coconut oil in a large skillet or wok until the oil shimmers, then toss the scallion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms.
Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.