If you’re looking for a vibrant and flavorful dish that’s as quick to prepare as it is delicious, this Bok Choy and Mushroom Stir Fry Recipe is an absolute winner. Packed with tender baby bok choy, earthy mushrooms, and a savory blend of garlic, ginger, and soy sauce, this stir fry brings together fresh ingredients in a way that feels both comforting and exciting. Whether you’re a seasoned home cook or just diving into stir frying, this dish offers a perfect balance of texture and taste that will have you reaching for seconds in no time.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a vital role in creating the perfect harmony of flavors and textures. From the subtle crunch of bok choy to the umami-packed mushrooms, every component is essential.
- Vegetable oil: Provides a neutral base with a high smoke point ideal for stir frying.
- Garlic, minced: Adds a fragrant and savory depth that wakes up the palate.
- Fresh ginger, minced: Brings a warm, zesty brightness that balances the richness.
- Baby bok choy, halved lengthwise: Offers crispness and a mild, leafy flavor that’s central to the dish.
- Mushrooms, sliced: Injects an earthy, meaty texture that complements the bok choy beautifully.
- Soy sauce: Delivers salty, umami goodness that ties all the flavors together.
- Oyster sauce (optional): Adds a subtle sweetness and complexity, enhancing the stir fry.
- Sesame oil: Provides a nutty aroma and finishing touch that makes the dish truly special.
- Crushed red pepper flakes (optional): For those who like a little heat to brighten each bite.
- Sesame seeds (optional): Adds a delicate crunch and eye-catching garnish.
How to Make Bok Choy and Mushroom Stir Fry Recipe
Step 1: Prepare Your Ingredients
Start by cleaning and prepping your fresh produce. Halve the baby bok choy lengthwise so each piece cooks evenly while maintaining that delightful crunch. Slice the mushrooms thin to help them absorb the sauce and blend seamlessly with the other ingredients.
Step 2: Sauté Garlic and Ginger
Heat the vegetable oil in your wok or skillet over medium-high heat. Once shimmering, add the minced garlic and ginger. Cook them for about 30 seconds until fragrant, which releases their aromatic oils and forms the flavorful base of your stir fry.
Step 3: Stir-Fry Bok Choy and Mushrooms
Add the prepared bok choy and mushrooms into the pan. Toss and stir them continuously for about 4 to 5 minutes, allowing the vegetables to soften slightly while maintaining their crisp texture and vibrant colors.
Step 4: Add the Sauces
Pour in the soy sauce and the optional oyster sauce, then drizzle the sesame oil over the vegetables. If you’re feeling adventurous, sprinkle in some crushed red pepper flakes for a bit of a kick. Stir everything together until the vegetables are evenly coated and the aromas fill your kitchen.
Step 5: Thicken the Sauce
Gradually add a cornstarch slurry (a mixture of cornstarch and water) while stirring continuously. This step takes about a minute and helps the sauce thicken slightly, giving the stir fry a beautiful glossy finish that clings to every bite.
Step 6: Serve with a Sprinkle of Sesame Seeds
Remove from heat and sprinkle sesame seeds on top for an extra layer of flavor and texture. Serve immediately while it’s hot and fresh to enjoy the perfect harmony of tastes and crunch.
How to Serve Bok Choy and Mushroom Stir Fry Recipe
Garnishes
Simple garnishes can elevate this stir fry even further. A sprinkle of toasted sesame seeds lends a wonderful nuttiness, while a few extra red pepper flakes can add an inviting pop of color and heat. Freshly chopped green onions or a drizzle of chili oil can be a fun twist if you want to get creative.
Side Dishes
This stir fry pairs wonderfully with steamed jasmine rice or fluffy brown rice, which help soak up the savory sauce. For a low-carb option, serve it alongside cauliflower rice or even quinoa. If you’re making a full meal, complement it with dumplings or a light miso soup for a complete Asian-inspired feast.
Creative Ways to Present
Serve your Bok Choy and Mushroom Stir Fry Recipe in a rustic clay bowl or a sleek, modern plate to make those vibrant greens and glossy sauce shine. You can also pile it on top of noodles for a comforting dinner or use it as a hearty filling for lettuce wraps. These small presentation twists make the dish exciting every time you enjoy it.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Because the vegetables retain some crunch, the texture holds up well, but it’s best to reheat them gently to avoid overcooking.
Freezing
While you can freeze this stir fry, keep in mind the texture of bok choy changes after thawing and may become a bit softer. If you want to freeze it, spread it out on a baking sheet to freeze individually first, then transfer to a freezer-safe container for up to one month.
Reheating
Reheat your stir fry in a skillet over medium heat, stirring occasionally until warmed through. Avoid the microwave if possible to preserve texture, and you might want to add a splash of water or broth to refresh the sauce and vegetables.
FAQs
Can I use regular bok choy instead of baby bok choy?
Absolutely! Regular bok choy works perfectly; just cut it into bite-sized pieces and adjust the cooking time slightly to ensure it softens well though it might be a bit firmer than the baby variety.
Is oyster sauce necessary for this recipe?
Oyster sauce adds a lovely depth and umami, but it’s optional. If you prefer a vegan version, you can leave it out or substitute with a mushroom-based sauce for similar savoriness.
How spicy is this stir fry?
This stir fry is mild by default, but the optional crushed red pepper flakes let you control the heat level. Feel free to add more or less to suit your spice preference.
Can I add other vegetables to this dish?
Definitely! Snap peas, bell peppers, or baby carrots make excellent additions and can add extra color and crunch without overpowering the core flavors.
What type of mushrooms works best?
Button mushrooms or cremini mushrooms are excellent choices for this recipe. They provide a nice texture and absorb the sauces well, enhancing the overall flavor.
Final Thoughts
This Bok Choy and Mushroom Stir Fry Recipe is one of those dishes that never fails to impress with its simple, fresh ingredients and bold flavors. It’s perfect for busy weeknights or anytime you crave a quick, nourishing meal that feels like a warm hug. Don’t hesitate to give it a try — your taste buds will thank you for it!
Print
Bok Choy and Mushroom Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Vegetable Stir-Fry
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This vibrant Bok Choy and Mushroom Stir Fry is a quick and healthy vegetable dish perfect for a weeknight dinner. Featuring tender baby bok choy and earthy mushrooms sautéed with garlic, ginger, and a flavorful soy-based sauce, this recipe delivers a delicious balance of savory and slightly nutty notes from sesame oil. Ready in just 20 minutes, it’s a delightful way to enjoy fresh greens with an Asian-inspired twist, served as a side dish or light main course.
Ingredients
Vegetables
- 1 pound baby bok choy, halved lengthwise
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
Sauces and Oils
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
Optional Garnishes
- Crushed red pepper flakes
- Sesame seeds
Other
- 1 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Instructions
- Prepare the vegetables: Clean the baby bok choy and mushrooms thoroughly. Halve the bok choy lengthwise to ensure even cooking and slice the mushrooms thinly to allow them to sauté quickly and absorb the flavors.
- Sauté aromatics: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the minced garlic and ginger and cook for about 30 seconds until fragrant but not browned, releasing their aromatic flavors.
- Cook vegetables: Add the prepared bok choy and mushrooms to the wok. Stir-fry them for 4 to 5 minutes, tossing frequently, until the bok choy begins to wilt and the mushrooms soften.
- Add sauces and seasonings: Pour in the soy sauce and the optional oyster sauce for extra depth of flavor. Drizzle the sesame oil over the vegetables. If you like heat, sprinkle some crushed red pepper flakes. Stir well to coat all the vegetables evenly.
- Thicken the sauce: Gradually stir in the cornstarch slurry while continuously stirring the vegetables. Continue cooking for about 1 minute until the sauce has thickened slightly and clings to the vegetables.
- Finish and serve: Remove the pan from heat. Sprinkle toasted sesame seeds on top for added texture and a nutty kick. Serve the stir fry immediately while warm.
Notes
- You can substitute baby bok choy with regular bok choy or other leafy greens like napa cabbage for variation.
- Oyster sauce is optional but adds a rich umami flavor; you can omit it for a vegetarian version or replace it with mushroom sauce.
- Adjust the amount of crushed red pepper flakes to control the spice level or omit for a mild dish.
- Serve this stir fry over steamed rice or noodles for a complete meal.
- Make sure not to overcook the bok choy to keep it crisp and fresh-tasting.
