STIR-FRIED LEAFY CHINESE GREENS

1 tablespoon peanut oil
200g Swiss brown mushrooms, sliced
900g Chinese cabbage, chopped
340g baby bok choy, chopped
4 green onions, chopped
1 tablespoon soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon sesame seeds
3 cups steamed white rice

Heat peanut oil in wok or large pan; stir-fry mushrooms 1 minute. Add cabbage and boy choy, stir-fry until just wilted. Stir in onions, sauces and sesame oil; stir-fry until well combined and heated through. Sprinkle with sesame seeds. Serve immediately with rice.