If you are looking for a vibrant, quick, and utterly satisfying dish, the Bok Choy and Mushroom Stir Fry Recipe is going to become one of your all-time favorites. This stir fry combines the tender crunch of baby bok choy with the deep, earthy flavor of cremini mushrooms, all brought together by a savory, slightly sweet sauce that coats every bite. It is a perfect meal to whip up on busy weeknights or whenever you want something healthy, colorful, and packed with flavor that feels incredibly fresh and comforting at the same time.
Ingredients You’ll Need
Each ingredient in this Bok Choy and Mushroom Stir Fry Recipe plays a key role in balancing texture, aroma, and taste. Whether it’s the peppery bite of ginger or the umami richness from vegetarian oyster sauce, these simple components come together seamlessly for a dish that’s as easy to prepare as it is delicious.
- Baby bok choy, 1 lb (450g): Provides the crisp and tender greens that are the star of this stir fry.
- Cremini mushrooms, 1 lb (450g), halved: Adds earthiness and a meaty texture to complement the delicate bok choy.
- Peanut oil, 3 tbsp: Ideal for high-heat stir frying with a subtle nutty flavor.
- Garlic cloves, 4 minced: Introduces fragrant, aromatic depth to the dish.
- Ginger, 1-inch grated: Delivers a zesty kick that brightens the flavors.
- Green onions, 2 sliced: Adds both crunch and mild sharpness, enhancing freshness.
- Dried red chilies, 2–3 (optional): Brings a bit of heat for those who like a little spice.
- Soy sauce, 3 tbsp: Offers salty umami that forms the backbone of the sauce.
- Vegetarian oyster sauce, 1 tbsp: Adds rich savory depth without any seafood elements.
- Sugar, 1 tsp: Balances the savory components with a hint of sweetness.
- Black pepper, ½ tsp: Brings gentle warmth and subtle bite.
- Sesame oil, 1 tsp: Infuses a nutty aroma that makes the dish uniquely special.
- Cornstarch, 1 tbsp: Used to thicken the sauce, giving it a glossy finish.
- Water, 2 tbsp: Helps in steaming the bok choy to perfect tenderness.
How to Make Bok Choy and Mushroom Stir Fry Recipe
Step 1: Prepare Your Vegetables
Start by trimming the bok choy to remove any tough ends, rinse thoroughly to wash away any grit, and halve the larger heads so each piece cooks evenly. The mushrooms should be halved as well to match the size and allow them to brown nicely in the pan, which develops deep flavor and an appealing texture contrast against the fresh bok choy.
Step 2: Whisk the Sauce
Combine the soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil in a bowl, whisking them together until smooth and balanced. This mixture will later create that irresistible glaze that coats the vegetables, marrying all the flavors in each bite of your Bok Choy and Mushroom Stir Fry Recipe.
Step 3: Steam the Bok Choy
Heat the peanut oil in a large pan or wok, then add 2 tablespoons of water and the bok choy. Cover and let the bok choy steam in the oil and water mixture until it becomes tender but still retains a satisfying crunch. This method locks in moisture and preserves the delicate brightness of the greens.
Step 4: Brown the Mushrooms
Remove the bok choy and set it aside on a plate. In the same pan, add the cremini mushrooms and cook over medium-high heat until they become golden brown and caramelized. This step adds a wonderful depth of flavor and texture that makes the mushrooms a standout alongside the tender bok choy.
Step 5: Sauté Aromatics
Push the mushrooms to one side and add the minced garlic, grated ginger, sliced green onions, and dried red chilies to the other side of the pan. Sauté until their fragrance fills the kitchen—this quick burst of aromatics is essential to build the layered flavor profile of the dish.
Step 6: Add Sauce and Thicken
Pour the sauce mixture and the cornstarch slurry (your tablespoon of cornstarch mixed with water) into the pan. Stir continuously and let the sauce simmer for a few minutes until it thickens and transforms into a glossy, velvety coating for the vegetables.
Step 7: Toss and Serve
Return the steamed bok choy to the pan, tossing it gently with the mushrooms and sauce so everything is beautifully coated and heated through. This final step completes your Bok Choy and Mushroom Stir Fry Recipe, ready to be served piping hot for maximum flavor enjoyment.
How to Serve Bok Choy and Mushroom Stir Fry Recipe
Garnishes
Enhance your dish by sprinkling toasted sesame seeds on top for a subtle crunch and extra nutty aroma. Fresh chopped cilantro or a few thin slices of red chili can also add vibrant color and fresh herbal brightness that complements the rich stir fry beautifully.
Side Dishes
This stir fry pairs wonderfully with steamed jasmine rice or brown rice to soak up the delicious sauce. You can also serve it alongside simple noodles or even quinoa if you want to mix things up and keep things wholesome and hearty.
Creative Ways to Present
For a special occasion, serve your bok choy and mushroom stir fry wrapped in lettuce cups for a fresh and interactive eating experience. Alternatively, plate it atop a bed of garlic-infused sautéed rice or noodles, garnished with scallions and a drizzle of extra sesame oil for a restaurant-quality presentation at home.
Make Ahead and Storage
Storing Leftovers
Allow your Bok Choy and Mushroom Stir Fry Recipe to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days, making it a convenient option for next-day lunches or quick dinners.
Freezing
While the dish tastes best fresh, you can freeze leftovers in a suitable freezer-safe container for up to 1 month. Keep in mind that the texture of bok choy may soften after freezing, so it’s best to remove from the freezer and thaw gently before reheating.
Reheating
Reheat your stir fry gently on the stovetop over medium heat, stirring occasionally, which helps retain the texture and flavor without making it soggy. If using a microwave, heat in short bursts and stir between intervals to warm it evenly without drying out the vegetables.
FAQs
Can I use regular oyster sauce instead of vegetarian oyster sauce?
Absolutely! Regular oyster sauce will add a slightly different depth of flavor with seafood undertones, but it works well if you are not vegetarian. Just be aware that it will change the taste profile slightly.
Is bok choy the same as napa cabbage?
They are different vegetables but share similar Asian culinary uses. Bok choy has smooth, white stalks with dark green leaves, while napa cabbage has pale green, crinkled leaves. You can substitute napa cabbage if needed, but the texture and flavor will vary.
Can I add more protein to this dish?
Definitely! Tofu, tempeh, or seitan work beautifully in this stir fry. Simply cook them separately until golden and add them along with the mushrooms or at the final toss stage for a heartier meal.
How spicy does the dish get with dried red chilies?
The dried chilies add a mild to medium heat that can be adjusted by using fewer or more chilies based on your preference. If you prefer no heat, you can omit them entirely and still enjoy plenty of flavor.
What if I don’t have cornstarch for thickening?
You can use arrowroot powder or potato starch as a gluten-free alternative. Another option is to simply reduce the sauce by simmering longer, though the texture may be a bit thinner without a thickening agent.
Final Thoughts
I cannot recommend the Bok Choy and Mushroom Stir Fry Recipe enough for anyone craving a quick, delicious, and nutritious meal that feels homemade and vibrant. It’s a perfect blend of textures and flavors that each bite surprises you with. Give this recipe a try, and you’ll soon find it becoming a trusted favorite in your kitchen rotation!
Print
Bok Choy and Mushroom Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
A quick and flavorful Bok Choy and Mushroom Stir Fry that combines tender baby bok choy with golden cremini mushrooms in a savory soy-ginger sauce. This vibrant stir fry is perfect for a healthy weeknight meal, delivering a satisfying blend of textures and bold Asian-inspired flavors.
Ingredients
Vegetables
- 1 lb (450g) baby bok choy
- 1 lb (450g) cremini mushrooms, halved
- 4 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 green onions, sliced
- 2–3 dried red chilies (optional)
Sauces and Seasonings
- 3 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tsp sugar
- ½ tsp black pepper
- 1 tsp sesame oil
Other Ingredients
- 3 tbsp peanut oil
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Prepare the bok choy: Trim the ends of the baby bok choy and rinse thoroughly to remove any dirt. If the bok choy is large, halve it lengthwise to ensure even cooking.
- Make the sauce: In a small bowl, combine 3 tablespoons soy sauce, 1 tablespoon vegetarian oyster sauce, 1 teaspoon sugar, ½ teaspoon black pepper, and 1 teaspoon sesame oil. Whisk these ingredients together to create a flavorful sauce base.
- Steam the bok choy: Heat 3 tablespoons of peanut oil in a large pan or wok over medium heat. Add the bok choy along with 2 tablespoons of water. Cover and steam the bok choy in the pan until it turns tender but still crisp, about 3-5 minutes. Once cooked, transfer the bok choy to a plate and set aside.
- Cook the mushrooms: In the same pan, add the halved cremini mushrooms and cook over medium-high heat. Stir frequently and cook until mushrooms turn golden brown and their moisture evaporates, about 5-7 minutes.
- Sauté aromatics: Add the minced garlic, grated ginger, sliced green onions, and dried red chilies (if using) to the mushrooms. Sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Thicken the sauce: Pour the prepared sauce mixture into the pan with the mushrooms and aromatics. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then add it to the pan. Stir constantly and simmer until the sauce thickens and becomes glossy, about 2-3 minutes.
- Combine and serve: Return the steamed bok choy to the pan and toss well to coat with the thickened sauce. Cook together for another minute to heat through. Garnish with additional green onions if desired and serve hot.
Notes
- Adjust the number of dried red chilies according to your preferred spice level.
- Vegetarian oyster sauce is a great alternative to traditional oyster sauce, suitable for vegetarians.
- Use a large pan or wok to ensure even cooking and easy tossing of ingredients.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Serve as a side dish or with steamed rice for a complete meal.
