In a pint jar, stir all of the sauce ingredients together and set aside. Stir every now and then until the sugar dissolves.

Thoroughly rinse the bok choy on a sink filled with cold water. Halve lengthwise, rinse again if needed, and gently spin in a salad spinner to make sure it’s dry.

Combine the ginger and garlic in a small bowl.

Set your wok over high heat. When wok is hot enough that a drop of water bounces around, quickly add 2 teaspoons oil, followed by a spoonful of the ginger-garlic mixture. Cook for about 30 seconds – just until aromatics are fragrant, then add the sliced mushrooms and saute for 3 minutes. In the last minute, add a tablespoon of sauce and toss mushrooms to coat. Remove mushrooms to a bowl.

Add a tablespoon of oil to the pan, a spoonful of ginger-garlic mixture, and half the bok choy. Cook bok choy sliced side down for two minutes, then flip, cook one minute more, add a tablespoon of sauce, and toss to coat. Remove cooked bok choy to a bowl. Repeat for the second batch.

Turn heat to medium, add the remaining teaspoon of oil, the remaining ginger-garlic mixture and cook for 30 seconds. Add the remaining sauce. Gently place the cod filets top side down in the bubbling sauce. Cook 2 minutes, carefully flip, then cook 2 minutes more.

Arrange cooked noodles or rice on plates or shallow bowls, top with vegetables, and cod filet. Drizzle with sauce, and finish with green onions and red chilies. Serve immediately.