Name: Bok Choy and Mushroom Stir Fry Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 lb (450g) baby bok choy (or regular bok choy—trimmed and prepared); 1 lb (450g) cremini mushrooms, halved (or shiitake mushrooms); 3 tbsp peanut oil (or vegetable oil); 4 garlic cloves, minced; 1-inch knob ginger, grated; 2 green onions, sliced (whites and greens separated); 2–3 dried red chilies (optional, for heat); 3 tbsp soy sauce (use tamari for gluten-free); 1 tbsp vegetarian oyster sauce (or regular oyster sauce); 1 tsp sugar (or honey for non-vegan); ½ tsp black pepper; 1 tsp sesame oil; 1 tbsp cornstarch; 2 tbsp water

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Introduction

This bok choy and mushroom stir fry is a quick, flavorful vegetarian dish perfect for busy weeknights. With tender bok choy and meaty cremini mushrooms tossed in a savory, slightly sweet sauce, it’s both satisfying and healthy. It pairs wonderfully with rice or noodles for a complete meal.

A close-up view of a stir-fried dish served in a large round white bowl with a dark speckled inner surface and brown rim, featuring three main layers of ingredients: the base layer shows glossy, bright green bok choy leaves and stems arranged evenly across the bowl; the middle layer consists of tender, brown-glazed mushroom slices scattered throughout; and the top layer is small pieces of translucent cooked onions and red chili slices, with a light sprinkling of white sesame seeds on top, all displayed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450g) baby bok choy (or regular bok choy)
1 lb (450g) cremini mushrooms, halved
3 tbsp peanut oil (or vegetable oil)
4 garlic cloves, minced
1-inch knob ginger, grated
2 green onions, sliced (whites and greens separated)
2–3 dried red chilies (optional)
3 tbsp soy sauce (use tamari for gluten-free)
1 tbsp vegetarian oyster sauce (or regular oyster sauce)
1 tsp sugar (or honey for non-vegan)
½ tsp black pepper
1 tsp sesame oil
1 tbsp cornstarch
2 tbsp water

Instructions

Step 1: Prepare the bok choy by trimming the base and separating the leaves. Rinse well. Keep whole if small, or halve larger heads. If using regular bok choy, chop the stalks into 1-inch pieces and keep the leafy greens whole.
Step 2: In a small bowl, whisk together the soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil. Taste and adjust seasoning as needed.
Step 3: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add bok choy and 2 tablespoons water. Cover and steam for 1–2 minutes until bright green and slightly tender. Transfer to a plate.
Step 4: Add the remaining 2 tablespoons oil to the skillet. Place the mushrooms in a single layer and cook undisturbed for 2 minutes to caramelize. Flip mushrooms and cook another 2–3 minutes until golden.
Step 5: Push mushrooms to one side of the skillet. Add garlic, ginger, the white parts of green onions, and chilies (if using) to the empty space. Cook for 30 seconds until fragrant, then stir everything together.
Step 6: Pour in the sauce and stir to coat all ingredients. Mix cornstarch with water to make a slurry, then drizzle it into the pan. Cook for 1–2 minutes until the sauce thickens and clings to the mushrooms.
Step 7: Return the bok choy to the skillet and toss gently to combine. Garnish with the green parts of the green onions and a sprinkle of sesame seeds if desired. Serve hot.

Tips & Variations

Don’t overcrowd the pan when cooking mushrooms; cook in batches if necessary for better browning.
If the sauce is too salty, add a splash of rice vinegar or lime juice to balance the flavor.
Try different mushrooms like shiitake, oyster, or portobello for variety.
If you don’t have oyster sauce, substitute with ½ teaspoon mushroom powder plus 1 teaspoon hoisin sauce.
For a protein boost, add crispy tofu or sautéed shrimp.

Storage

Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet with a splash of water to keep the vegetables tender. The sauce and cooked vegetables can also be frozen separately for up to 1 month.

How to Serve

A bowl filled with a colorful stir-fry showing three main layers: at the bottom, a mix of dark green leafy vegetables and light green baby bok choy stems, both shiny and fresh-looking, spread evenly; the middle layer has sliced brown mushrooms with a glossy cooked texture scattered around; the top layer consists of small bright red chili pieces and light translucent onion chunks, adding contrast and brightness. The bowl is white with a speckled dark gray inside and a brown rim. The dish sits on a white marbled surface, with part of a wooden spoon blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bok choy instead of baby bok choy?

Yes, you can. Just slice the stalks into 1-inch pieces and keep the leafy greens whole before cooking. The flavor will be similar, though the texture might be slightly firmer.

Is this dish gluten-free?

It can be made gluten-free by using tamari instead of soy sauce and choosing a gluten-free oyster sauce or suitable substitutes.