If you’re searching for a dish that packs vibrant color, fresh flavors, and a gratifying crunch, you’re going to love this Bok Choy and Mushroom Stir Fry Recipe. It’s a simple yet impressive one-pan wonder that brings together tender baby bok choy and earthy mushrooms, all coated in a savory, slightly nutty sauce. Whether you’re craving a quick weeknight dinner or a veggie-packed side, this stir fry delivers warmth and satisfaction with every bite.
Ingredients You’ll Need
These ingredients are deceptively simple but thoughtfully chosen to create a balance of texture and flavor, making this stir fry truly shine. Each element plays an essential role, from the fresh crunch of bok choy to the umami richness of soy and oyster sauces.
- 2 tablespoons vegetable oil: Perfect for high-heat cooking to get that quick, flavorful sauté.
- 3 cloves garlic, minced: Adds a pungent, aromatic base that elevates every bite.
- 1 teaspoon fresh ginger, minced: Brings a bright, slightly spicy note that complements the earthiness.
- 1 pound baby bok choy, halved lengthwise: Provides a crispy, fresh green vegetable that softens perfectly under heat.
- 2 cups mushrooms, sliced: Your main umami-star, lending depth and meaty texture.
- 2 tablespoons soy sauce: The salty backbone of the sauce, balancing the vegetables.
- 1 tablespoon oyster sauce (optional): Adds a subtle sweetness and enhances umami, but feel free to skip if you want it vegetarian.
- 1 teaspoon sesame oil: A finishing touch that gives a warm, toasty flavor aroma.
- Sesame seeds for garnish: Adds a delightful crunch and visual appeal to the finished dish.
How to Make Bok Choy and Mushroom Stir Fry Recipe
Step 1: Prep Your Veggies
Start by washing your baby bok choy thoroughly, then slice each lengthwise to create even halves. Clean and slice the mushrooms so they cook evenly alongside the bok choy. This prep ensures every bite has a lovely balance of crispness and softness.
Step 2: Sauté Garlic and Ginger
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, toss in the minced garlic and ginger. Stir them around quickly to release their incredible aromas, but be careful not to let them burn. This step creates a fragrant foundation for your stir fry sauce.
Step 3: Cook the Bok Choy and Mushrooms
Add the sliced mushrooms and halved bok choy to the skillet. Stir-fry them together for about 3 to 5 minutes. The bok choy should begin to wilt but still maintain a pleasant crunch, while the mushrooms soften and absorb the flavors in the pan.
Step 4: Add Sauces and Seasonings
Pour in the soy sauce and oyster sauce if you’re using it, then drizzle the sesame oil. Give everything a good stir to make sure those savory liquids coat every piece of vegetable. This step is when the magic happens, transforming simple ingredients into a mouthwatering dish.
Step 5: Thicken the Sauce
To make the sauce cling beautifully to the veggies, stir in a cornstarch slurry—a little cornstarch mixed with water. Add this gradually while stirring continuously until the sauce thickens just right. This creates that silky texture you crave in a stir fry sauce.
Step 6: Serve Hot with a Sprinkle of Sesame Seeds
Once everything is perfectly glazed and hot, plate the stir fry. Finish with a generous sprinkle of sesame seeds to add both crunch and a nutty little pop in every bite. Your Bok Choy and Mushroom Stir Fry Recipe is now ready to enjoy!
How to Serve Bok Choy and Mushroom Stir Fry Recipe
Garnishes
This dish shines with simple garnishes like toasted sesame seeds, which add subtle crunch and nuttiness. For a little extra zing, sprinkle freshly chopped green onions or a few red chili flakes to adjust the heat to your liking. These small touches make serving feel special.
Side Dishes
Bok choy and mushrooms are so versatile you can pair this stir fry with steamed jasmine rice, fluffy quinoa, or even noodles for a complete and satisfying meal. For a protein boost, throw in some grilled tofu or sautéed shrimp alongside your veggies.
Creative Ways to Present
For a fun twist, serve your stir fry in lettuce cups or over a bed of cauliflower rice to keep things light. Or, pile it high as a vibrant filling in warm pita pockets or wraps for something uniquely delicious. Presentation is where your creativity gets the chance to shine!
Make Ahead and Storage
Storing Leftovers
This stir fry keeps beautifully in an airtight container in the fridge for up to 3 days. Because the bok choy maintains some crispness when properly stored, leftovers remain delightful to the last bite.
Freezing
While freezing stir-fry vegetables is possible, the bok choy’s texture might turn a bit mushy upon thawing. If you want to freeze, try doing so without the sauce and add it fresh when reheating for better results.
Reheating
Reheat your leftovers gently in a skillet over medium heat to retain their texture. Avoid microwaving for too long as it can soften the vegetables excessively. A quick toss in the pan brings back that freshly-cooked flavor perfectly.
FAQs
Can I make this Bok Choy and Mushroom Stir Fry Recipe vegan?
Absolutely! Simply omit the oyster sauce or substitute it with a vegan alternative like mushroom sauce or extra soy sauce, and you have a completely plant-based meal that still bursts with flavor.
What other vegetables can I add to this stir fry?
Green beans, bell peppers, snap peas, or carrots make wonderful additions. Just adjust cooking times to ensure all vegetables stay crisp-tender and vibrant.
Is it necessary to use fresh ginger and garlic?
Fresh ginger and garlic offer the best flavor, but in a pinch, you can use a small amount of powdered ginger and garlic powder. Just remember fresh ingredients add a brighter, more complex taste.
How do I get the best texture for bok choy in this stir fry?
Cook the bok choy quickly over high heat, stirring frequently, so it wilts slightly but still holds a bit of crunch. Overcooking can make it soggy, which loses the vegetable’s charm.
Can I make this dish spicy?
Definitely! Add crushed red pepper flakes, a splash of chili oil, or fresh sliced chilies when you toss in your sauces. A spicy kick pairs incredibly well with the savory, nutty flavors.
Final Thoughts
This Bok Choy and Mushroom Stir Fry Recipe is one of those gems that feels like a warm hug on a plate. It’s quick, satisfying, and effortlessly delicious—a perfect way to bring more veggies to your table without sacrificing flavor. I hope you give it a try and watch it become a favorite in your everyday cooking rotation!
Print
Bok Choy and Mushroom Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Description
A quick and flavorful Bok Choy and Mushroom Stir Fry featuring a savory garlic-ginger sauce, enhanced with soy and oyster sauces, perfect as a healthy side or light main dish.
Ingredients
Vegetables
- 1 pound baby bok choy, halved lengthwise
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Sauce & Oils
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Garnish
- Sesame seeds for garnish
Thickening Agent
- Cornstarch slurry (cornstarch mixed with a little water, quantity about 1 teaspoon cornstarch with 2 teaspoons water)
Instructions
- Prepare vegetables: Wash the baby bok choy thoroughly and slice them in half lengthwise. Clean and slice the mushrooms as well to have all veggies ready for cooking.
- Sauté aromatics: Heat 2 tablespoons of vegetable oil in a skillet or wok over medium-high heat. Add the minced garlic and ginger and sauté until they become fragrant, about 30 seconds to 1 minute.
- Cook vegetables: Add the bok choy and mushrooms to the skillet. Stir-fry the mixture, stirring frequently for about 3 to 5 minutes until the bok choy starts to wilt but still retains some crunch.
- Add sauces and spices: Stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce if using, and 1 teaspoon of sesame oil. Mix well to coat the vegetables evenly. Optionally, add a pinch of crushed red pepper flakes for some heat.
- Thicken sauce: Slowly add the cornstarch slurry to the skillet while continuously stirring. This will thicken the sauce, giving it a nice glaze that coats the vegetables beautifully.
- Serve and garnish: Remove from heat and transfer to serving plates. Sprinkle sesame seeds on top as a garnish for added texture and flavor. Serve hot immediately.
Notes
- For a vegetarian or vegan option, omit oyster sauce or substitute with a vegetarian mushroom sauce.
- Adjust soy sauce quantity to taste, especially for lower sodium preferences.
- Add crushed red pepper flakes for a spicy kick, if desired.
- Ensure not to overcook bok choy to retain its crisp texture.
