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
Scale
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.
