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
Scale
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.
