Bok Choy and Mushroom Stir-Fry
A quick and healthy stir-fry featuring tender bok choy, earthy mushrooms, and a savory garlic-ginger sauce. Perfect as a side dish or a light main course, this recipe is packed with flavor and nutrients.
Equipment
- Large skillet or wok
- Mixing bowls
- Knife and cutting board (for chopping ingredients)
- Measuring cups and spoons
- Tongs or spatula
Ingredients
- For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce optional, for added depth
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon honey or brown sugar
- 1/4 cup water or vegetable broth
- For the Stir-Fry:
- 1 tablespoon vegetable oil
- 2 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 8 ounces mushrooms sliced, such as shiitake, cremini, or button mushrooms
- 2 heads of baby bok choy cut into bite-sized pieces
- 1 red bell pepper sliced, optional for added color
- 1/4 cup sliced green onions for garnish
- Sesame seeds optional, for garnish
Instructions
- Prepare the Sauce :
- In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, rice vinegar, honey or brown sugar, and water or vegetable broth. Set aside.
- Cook the Aromatics :
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
- Stir-Fry the Mushrooms :
- Add the sliced mushrooms to the skillet and cook for 4–5 minutes, stirring occasionally, until they release their moisture and become tender.
- Add the Bok Choy :
- Add the bok choy (and red bell pepper, if using) to the skillet. Stir-fry for 3–4 minutes, or until the bok choy wilts but still retains some crunch.
- Combine with Sauce :
- Pour the prepared sauce over the vegetables and mushrooms. Stir well to coat everything evenly. Cook for 1–2 minutes until the sauce thickens slightly and coats the vegetables.
- Serve :
- Transfer the stir-fry to a serving dish. Garnish with sliced green onions and sesame seeds if desired. Serve hot as a side dish or over steamed rice for a complete meal.
Notes
For extra spice, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce.
Substitute bok choy with other leafy greens like spinach or kale for variety.
Use tamari instead of soy sauce for a gluten-free version.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
Substitute bok choy with other leafy greens like spinach or kale for variety.
Use tamari instead of soy sauce for a gluten-free version.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.