Bok Choy and Mushroom Stir Fry Recipe
A vibrant and flavorful Bok Choy and Mushroom Stir Fry featuring tender baby bok choy and seared cremini mushrooms tossed in a savory, slightly sweet soy-based sauce. This quick and easy vegan dish is perfect over rice or noodles and offers a gluten-free option when using tamari and vegetarian oyster sauce.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
Stir-Fry
- 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)
Sauce
- 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
Slurry (to thicken)
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Prep the Bok Choy: Trim the base of the baby bok choy, separate the leaves, and rinse them thoroughly. Keep whole if the bok choy heads are small or halve larger heads. For regular bok choy, slice off the tough base, separate leaves, chop stalks into 1-inch pieces, and keep leafy greens whole.
- Whisk the Sauce: In a small bowl, combine soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil. Taste and adjust seasoning, adding a pinch of salt if needed.
- Steam the Bok Choy: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the bok choy and 2 tablespoons of water, then cover and steam for 1 to 2 minutes until the bok choy turns bright green and is slightly tender. Transfer the bok choy to a plate and set aside.
- Cook the Mushrooms: In the same skillet, heat the remaining 2 tablespoons of oil. Add the halved mushrooms in a single layer. Let them sear undisturbed for 2 minutes to achieve caramelization, then flip and cook for another 2 to 3 minutes until golden and cooked through.
- Build the Flavors: Push the mushrooms to one side of the skillet. Add the minced garlic, grated ginger, the white parts of the green onions, and dried chilies (if using) to the empty side. Sauté for about 30 seconds until fragrant, then toss everything together to combine.
- Sauce It Up: Pour in the prepared sauce and stir to coat all ingredients evenly. Mix the cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons water) and drizzle it into the skillet. Cook for 1 to 2 minutes until the sauce thickens and clings beautifully to the mushrooms and aromatics.
- Finish and Serve: Return the steamed bok choy to the skillet and toss gently to combine with the mushrooms and sauce. Garnish with the green parts of the sliced green onions and a sprinkle of sesame seeds if desired. Serve hot over steamed jasmine or brown rice, noodles, or alongside added protein like tofu or shrimp.
Notes
- For gluten-free option: Use tamari instead of soy sauce and a gluten-free vegetarian oyster sauce.
- Adjust spice level by adding or omitting dried red chilies according to your taste.
- For a kid-friendly version, skip the chilies and reduce soy sauce by 1 tablespoon to lower saltiness.
- Don’t overcrowd the pan when cooking mushrooms to ensure better browning; cook in batches if necessary.
- If the sauce is too salty, balance with a splash of rice vinegar or fresh lime juice.
- Vegetarian oyster sauce can be substituted with ½ teaspoon mushroom powder plus 1 teaspoon hoisin sauce if unavailable.
Keywords: bok choy stir fry, mushroom stir fry, vegan stir fry, gluten-free stir fry, quick vegetable stir fry, Asian vegetable recipe
