Wild Mushroom and Bok Choy in Black Bean Sauce

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Black Bean Sauce:

1 tablespoon fermented black beans, rinsed

1 tablespoon Shaohsing rice wine or dry sherry

1 tablespoon light soy sauce

2 cloves garlic, crushed

1 Fresno chile, seeded and finely chopped

Stir-Fry:

2 baby bok choy, washed and sliced in half, leaves and stems separated

1 tablespoon vegetable oil

8 ounces assorted wild mushrooms (not shiitakes), sliced

4 ounces shiitake mushrooms, sliced

1 cup hot chicken or vegetable stock

1 tablespoon light soy sauce

1 tablespoon cornstarch blended with 2 tablespoons cold water

2 scallions, thinly sliced on the angle, for garnish