Bok Choy and Mushroom Stir Fry Recipe
If you’re looking for a fast, flavor-packed veggie side that rivals your favorite takeout, you’re in for a treat with this Bok Choy and Mushroom Stir Fry. Tender baby bok choy and earthy mushrooms get tossed in a garlicky, gingery sauce that’s simple to whip up, but delivers restaurant-worthy taste. This dish is a celebration of all things umami, bringing together crisp greens, juicy mushrooms, and a luscious, glossy sauce in just twenty minutes. Whether you’re new to stir fry recipes or a seasoned pro, Bok Choy and Mushroom Stir Fry is destined to become a weeknight favorite.
Ingredients You’ll Need
This delicious stir fry is built on a handful of fresh, easy-to-find ingredients, each playing a crucial role in the harmonious balance of textures and flavors. Here’s what makes this Bok Choy and Mushroom Stir Fry shine:
- Sesame oil: Adds wonderful nuttiness and brings authentic Asian flavor to the base of your stir fry.
- Vegetable oil: Helps prevent burning and ensures a smooth stir fry experience without overpowering the dish.
- Garlic (minced): Fresh garlic gently sautés to infuse every bite with aromatic flavor.
- Fresh ginger (grated): Brightens the whole stir fry with its zesty, peppery character.
- Cremini or shiitake mushrooms (sliced): Mushrooms provide a meaty texture and deep earthiness; use whichever variety you prefer or have on hand.
- Baby bok choy (halved or quartered): The star of the dish, with crisp stems and tender leaves that soak up all the delicious sauce.
- Soy sauce: Brings the salty, savory backbone that binds all the elements together.
- Oyster sauce (optional): Adds even more umami depth and a silky, savory finish; for vegan diners, simply skip this or use a plant-based version.
- Rice vinegar: A touch of acidity balances out the richness and helps brighten the final result.
- Sugar: Just half a teaspoon to round out the sharp flavors and create harmony.
- Black pepper: Gives each bite subtle heat without dominating the dish.
- Water (as needed): Helps create a glossy, light sauce that coats every vegetable.
- Sesame seeds and sliced green onions (optional): Perfect for finishing—these add texture and a pop of freshness.
How to Make Bok Choy and Mushroom Stir Fry
Step 1: Prep Your Ingredients
Slicing your baby bok choy and mushrooms beforehand makes everything run smoothly once the cooking begins. Have your garlic minced, ginger grated, and garnishes ready to go so you can focus on the stir fry itself. Trust me, a little prep now means a stress-free, lightning-fast cook later.
Step 2: Heat Up the Wok
Pour the sesame oil and vegetable oil into a large skillet or wok, swirling to coat the surface. Set the heat to medium-high—you want the pan hot enough to unleash the flavors but not so hot that the aromatics burn. Once the oil shimmers, you’re ready for the next step.
Step 3: Sizzle the Aromatics
Add your minced garlic and grated ginger to the hot oil. Stir-fry for about 30 seconds, just until fragrant. This step is where the magic starts—release the bright, spicy, and savory notes that will make your Bok Choy and Mushroom Stir Fry irresistible.
Step 4: Cook the Mushrooms
Toss in your sliced mushrooms and stir-fry for 4 to 5 minutes. Watch as they release their moisture and begin to brown around the edges, soaking up all that garlicky essence. This stage gives your stir fry its hearty, satisfying base.
Step 5: Add the Bok Choy
Scatter in the halved or quartered baby bok choy. Stir and toss for another 3 to 4 minutes, just until the greens wilt and the stems retain a satisfying crunch. This contrast of tender and crisp is what sets Bok Choy and Mushroom Stir Fry apart from the crowd.
Step 6: Finish with Sauce and Seasonings
Pour in the soy sauce, a splash of oyster sauce if using, the rice vinegar, a sprinkle of sugar, and the black pepper. If your pan is looking a little dry, don’t hesitate to add a tablespoon of water. Toss everything well so each piece gleams with savory, sweet, and tangy notes.
Step 7: Garnish and Serve
As soon as everything is perfectly cooked and coated, remove the pan from heat. Sprinkle over sesame seeds and sliced green onions for a final touch of freshness and crunch. Serve your Bok Choy and Mushroom Stir Fry right away for the tastiest experience.
How to Serve Bok Choy and Mushroom Stir Fry
Garnishes
Garnish is where the dish really comes alive! A sprinkle of toasted sesame seeds offers a subtle pop and crunch, while freshly sliced green onions add just the right amount of peppery brightness. You can also drizzle with a little extra sesame oil for an even more aromatic finish, or scatter a few chilies for those who love a gentle kick.
Side Dishes
This stir fry plays well with so many sides. Spoon it over fluffy steamed jasmine rice to soak up every drop of the sauce, or toss it with noodles for a heartier meal. Looking for something lighter? Serve it alongside grilled tofu or tempeh for a complete vegetarian plate that really highlights those flavors in Bok Choy and Mushroom Stir Fry.
Creative Ways to Present
Don’t be afraid to have fun with your plating! Try serving your Bok Choy and Mushroom Stir Fry family-style, straight from the wok to let everyone dig in, or pile it high in a shallow bowl with a nest of vermicelli noodles. For an extra flourish, finish with edible flowers or radish slices for brilliant color contrast.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, let the stir fry cool to room temperature before transferring it to an airtight container. Refrigerate promptly—your Bok Choy and Mushroom Stir Fry will stay tasty and fresh for up to three days without losing much of its bite or flavor.
Freezing
While you can freeze this dish in a pinch, the bok choy’s texture will soften and the mushrooms may lose some firmness after thawing. If you go this route, make sure the stir fry is completely cool, then freeze in a single layer in a freezer-safe container or bag. Use within a month for best flavor and texture.
Reheating
To reheat, simply warm the stir fry in a skillet over medium heat, stirring frequently until heated through. Add a splash of water or broth if it looks dry. The microwave works too—heat in short bursts and stir between each to ensure everything warms evenly without becoming mushy.
FAQs
Can I make Bok Choy and Mushroom Stir Fry vegan?
Absolutely! Simply omit the oyster sauce or use a vegan alternative. You’ll still get that rich, umami flavor and the dish will retain all its vibrant character.
Do I need a wok for this recipe?
Not at all. While a wok is classic and creates beautiful high-heat results, a large nonstick or cast iron skillet will deliver equally delicious Bok Choy and Mushroom Stir Fry if that’s what you have available.
What’s the best way to prepare bok choy?
Give the bok choy a good rinse to remove any grit from between the stems, then halve or quarter them lengthwise so they cook evenly but keep their satisfying crunch and natural shape in the stir fry.
Can I add other vegetables?
Of course! Bok Choy and Mushroom Stir Fry welcomes extras like bell peppers, snap peas, or carrots. Just adjust cooking times accordingly to keep everything tender-crisp.
What protein can I add to make this a main dish?
To turn this stir fry into a complete meal, toss in marinated tofu, tempeh, or even thinly-sliced seared chicken or shrimp if you’re not keeping things vegetarian. All pair beautifully with the saucy greens and mushrooms.
Final Thoughts
Whether you’re searching for a speedy side or a plant-forward main, Bok Choy and Mushroom Stir Fry is the answer to those weeknight dinner dilemmas. It’s as inviting as it is nutritious, bursting with flavors that will have everyone reaching for seconds. Give this vibrant stir fry a whirl—you’ll be surprised how much joy a skillet of fresh veggies can bring to the table!
Print
Bok Choy and Mushroom Stir Fry Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A flavorful and vibrant Bok Choy and Mushroom Stir Fry that is quick and easy to prepare. This Asian-inspired dish combines earthy mushrooms, tender bok choy, and a savory sauce for a delicious side or main.
Ingredients
Main Stir Fry:
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 8 oz cremini or shiitake mushrooms, sliced
- 1 pound baby bok choy, halved or quartered lengthwise
Sauce and Garnish:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon rice vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1 tablespoon water (as needed)
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- Heat Oils: Heat sesame oil and vegetable oil in a skillet or wok. Add garlic and ginger, stir-fry until fragrant.
- Cook Mushrooms: Add mushrooms, cook until browned.
- Add Bok Choy: Add bok choy, stir-fry until wilted.
- Make Sauce: Stir in soy sauce, oyster sauce, rice vinegar, sugar, and black pepper. Add water if needed.
- Finish and Serve: Garnish with sesame seeds and green onions. Serve hot.
Notes
- This dish is great with rice or noodles.
- For a vegan option, omit oyster sauce or use a plant-based alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 batch
- Calories: 90
- Sugar: 3g
- Sodium: 460mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
