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
Scale
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.
