If you’re searching for a quick, nourishing dish that bursts with flavor and comes together in just minutes, let me introduce you to my beloved Bok Choy and Mushroom Stir Fry. This recipe is a weeknight hero in my kitchen—crisp, emerald bok choy and earthy mushrooms are tossed with aromatic ginger and garlic, then finished with a savory splash of soy and sesame. Each bite is a perfect balance of tender greens, umami richness, and just a hint of heat. Whether you enjoy it as a vibrant side or a light main over rice, this Bok Choy and Mushroom Stir Fry will easily become a staple in your repertoire!
Ingredients You’ll Need
You’ll be amazed at how just a handful of simple ingredients create layers of flavor and texture in this dish. Each component plays a unique part, from the aromatic base to the colorful veggies and the final savory finish.
- Vegetable oil: The perfect neutral base for high-heat stir frying, letting the aromatics shine.
- Garlic (3 cloves, minced): Adds irresistible fragrance and depth; don’t skip it!
- Fresh ginger (1 teaspoon, grated): Brings a zesty, slightly spicy note that brightens the entire stir fry.
- Baby bok choy (6 cups, halved lengthwise): This tender green adds both crunch and a mild, refreshing flavor.
- Sliced mushrooms (2 cups; shiitake, cremini, or button): Mushrooms soak up the sauces and add hearty, umami depth.
- Soy sauce (2 tablespoons): The salty, savory backbone that ties everything together.
- Oyster sauce (1 tablespoon, optional): For an extra layer of savory richness; totally worth it if you have some on hand.
- Sesame oil (1 teaspoon): A finishing drizzle that adds warmth and a nutty aroma.
- Red pepper flakes (1/4 teaspoon, optional): For a little kick—adjust to your heat preference.
- Water (1 tablespoon): Helps the sauce come together and lightly steams the vegetables.
How to Make Bok Choy and Mushroom Stir Fry
Step 1: Heat the Aromatics
Start by pouring the vegetable oil into a large skillet or wok and set it over medium-high heat. Once the oil shimmers, toss in the minced garlic and grated ginger. Sauté for just about 30 seconds, stirring constantly—your kitchen will instantly fill with a mouthwatering aroma that’s the signature start to any great Bok Choy and Mushroom Stir Fry.
Step 2: Sauté the Mushrooms
Add your sliced mushrooms to the hot pan. Give them a good stir to coat in the fragrant oil, then let them cook for 3 to 4 minutes. You’ll notice the mushrooms release their moisture, shrink a bit, and start to take on a lovely golden color. Their earthy notes become richer, setting the stage for the greens.
Step 3: Add the Bok Choy
Now, add the halved baby bok choy directly to the pan. Stir fry everything together for another 2 to 3 minutes. The bok choy leaves will wilt and turn bright green, while the stems stay satisfyingly crisp-tender. This balance of textures is what makes Bok Choy and Mushroom Stir Fry such a delight!
Step 4: Season and Finish
Pour in the soy sauce, oyster sauce (if using), sesame oil, red pepper flakes, and a splash of water. Toss everything well so the veggies are glossy and coated in that savory sauce. Let it cook for another minute, just until the flavors meld and everything is heated through. Serve immediately while it’s hot and vibrant.
How to Serve Bok Choy and Mushroom Stir Fry
Garnishes
Top your Bok Choy and Mushroom Stir Fry with a generous sprinkle of toasted sesame seeds or chopped peanuts for extra crunch and a nutty finish. If you love a fresh pop, scatter some sliced green onions or a few cilantro leaves over the top just before serving.
Side Dishes
This dish shines next to a fluffy bowl of steamed jasmine rice, but you can also pair it with brown rice, quinoa, or even noodles for a heartier meal. For a protein boost, toss in some pan-seared tofu or serve alongside simple grilled shrimp or chicken.
Creative Ways to Present
For a colorful dinner spread, serve Bok Choy and Mushroom Stir Fry in a shallow platter and arrange the bok choy halves so their bright stems fan out. For party appetizers, pile the stir fry onto crisp lettuce cups or fill small rice paper rolls for easy hand-held bites.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Bok Choy and Mushroom Stir Fry, let it cool completely before transferring to an airtight container. It keeps well in the fridge for up to three days, and the flavors deepen as they mingle overnight.
Freezing
While this dish is best enjoyed fresh, you can freeze leftovers if needed. Be aware that the bok choy’s texture may soften upon thawing. Freeze in a tightly sealed container for up to one month, and thaw in the refrigerator before reheating.
Reheating
To reheat, simply warm the stir fry in a skillet over medium heat for a few minutes, adding a splash of water to revive the sauce. You can also microwave it in short bursts, stirring halfway through to heat evenly.
FAQs
Can I use regular bok choy instead of baby bok choy?
Absolutely! Regular bok choy works beautifully in this Bok Choy and Mushroom Stir Fry. Just chop it into bite-sized pieces and follow the recipe as written; you may need to cook it a minute or two longer for the stems to become crisp-tender.
What types of mushrooms are best for this stir fry?
Shiitake, cremini, and button mushrooms all work well. Shiitakes bring a more intense, woodsy flavor, while cremini and button mushrooms offer a milder, classic taste. Feel free to mix and match for extra depth!
Can I make this dish gluten-free?
Yes, simply swap the soy sauce for tamari or a certified gluten-free soy sauce, and check the oyster sauce label or skip it to keep your Bok Choy and Mushroom Stir Fry completely gluten-free.
How can I make this a complete meal?
To turn this stir fry into a full meal, add in cubed tofu, cooked chicken, or shrimp. Serve it over your favorite grain, and you’ll have a hearty, satisfying dinner ready in no time.
Is this recipe suitable for vegans?
Yes, as long as you skip the oyster sauce or use a vegan alternative, Bok Choy and Mushroom Stir Fry is entirely plant-based and perfect for a vegan diet.
Final Thoughts
If you’re craving something fresh, flavorful, and impossibly easy, this Bok Choy and Mushroom Stir Fry won’t disappoint. Give it a try and let it bring a pop of color and taste to your table—you might just find it becomes your new weeknight favorite!
Print
Bok Choy and Mushroom Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegan
Description
A quick and healthy vegan bok choy and mushroom stir fry featuring tender baby bok choy and savory mushrooms sautéed with garlic, ginger, and a flavorful blend of soy and oyster sauces. Perfect as a side dish or a light meal when served over rice.
Ingredients
Vegetables
- 6 cups baby bok choy, halved lengthwise
- 2 cups sliced mushrooms (shiitake, cremini, or button)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauces and Oils
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Other
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon water
Instructions
- Heat Oil and Aromatics: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant, which infuses the oil with flavor.
- Cook Mushrooms: Add the sliced mushrooms to the pan and cook for 3 to 4 minutes, stirring occasionally, until they release their moisture and start to brown, enhancing their umami taste.
- Add Bok Choy: Toss in the halved baby bok choy and stir-fry for another 2 to 3 minutes until the greens wilt slightly and the stems become crisp-tender, maintaining a pleasant texture.
- Season the Stir Fry: Stir in the soy sauce, oyster sauce (if using), sesame oil, red pepper flakes (if desired for heat), and water. Cook for an additional minute to evenly coat all ingredients and heat through.
- Serve: Remove from heat and serve immediately, either as a flavorful side dish or over rice for a light, nutritious meal.
Notes
- To make this dish gluten-free, substitute tamari for soy sauce.
- Add tofu or shrimp if you want to turn the stir fry into a complete meal.
- For an extra crunchy texture, garnish with toasted sesame seeds or chopped peanuts before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 3g
- Sodium: 510mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
