Step 1

Heat oil in a medium pot over medium-high. Cook mushrooms in a single layer, tossing halfway through, until browned, 8–10 minutes. (They may steam at first but will eventually brown.) Pour in wine, soy sauce, and ¾ cup water, reduce heat to low, and simmer, stirring occasionally, until mushrooms are very soft, 8–10 minutes.

Step 2

Transfer mushrooms and liquid to a blender and purée, adding more water by the tablespoonful as needed, until sauce is smooth.

Step 3

Combine garlic and oil in a small skillet. Set skillet over low heat and cook, stirring occasionally, until garlic is golden and crisp, about 3 minutes. Strain through a fine-mesh sieve into a small bowl. Season garlic with salt; set oil aside.

Step 4

Heat 1 Tbsp. reserved garlic oil in a large wok or skillet over medium-high. Add bok choy and 2 Tbsp. water and cover immediately (a baking sheet works great if you don’t have a lid). Cook 1 minute. Uncover and toss, then re-cover and cook until bok choy is tender at the core, about 2 minutes.

Step 5

Spoon some brown sauce in a large shallow bowl or on a platter; arrange bok choy over. Top with crispy garlic.