If you’re searching for a quick, vibrant dinner that’s packed with flavor and irresistible texture, this Bok Choy and Mushroom Stir Fry will absolutely steal your heart. Imagine crisp-tender baby bok choy nestled in a glossy, umami-rich sauce, mingling with juicy mushrooms and pops of zingy ginger. Whether you’re a plant-based devotee or just want to eat more veggies, this easy stir fry comes together in a flash, making it perfect for busy weeknights or impressing friends with something healthy and satisfying. Let’s dive into why this is about to become your new favorite!
Ingredients You’ll Need
You’ll be surprised by how a short list of simple ingredients transforms into a delicious and beautifully balanced dish. Each component in this Bok Choy and Mushroom Stir Fry adds something special—whether it’s deep earthiness, bright green freshness, or a little heat and crunch.
- Sesame oil: The base for your stir fry, lending a deep, aromatic nuttiness that’s classic in Asian cuisine.
- Garlic (minced): Delivers punchy flavor and depth, making every bite more satisfying.
- Fresh ginger (grated): Brightens and enlivens the sauce, pairing beautifully with both mushrooms and bok choy.
- Red pepper flakes (optional): Adds a gentle kick; adjust to your spice preference—or skip for a milder dish.
- Cremini or shiitake mushrooms (sliced): Bring savory, meaty texture; shiitake will add a hint of smokiness and extra umami.
- Baby bok choy (halved lengthwise): The star vegetable—crisp, juicy, and gorgeous on the plate. Regular bok choy, thinly sliced, works too in a pinch.
- Low-sodium soy sauce: Delivers that signature savory-salty note without overpowering the other ingredients.
- Oyster sauce (or hoisin for vegetarian): Adds a slightly sweet, rich depth—hoisin is perfect for plant-based eaters.
- Rice vinegar: Brightens the entire dish with a gentle tang and balances the richness of the sauce.
- Cornstarch mixed with water: The magic thickener that creates a gorgeous, clingy sauce for all those veggies.
- Green onions (sliced): For a fresh, peppery crunch to finish off the dish.
- Toasted sesame seeds (for garnish): Offer nuttiness and a bit of visual flair—don’t skip this touch!
How to Make Bok Choy and Mushroom Stir Fry
Step 1: Prep All Your Ingredients
Before you turn on the heat, have everything ready to go: mince the garlic, grate the ginger, slice those mushrooms, and halve your baby bok choy. Stir fries move fast, and this bit of organization ensures each component cooks perfectly without any scrambling.
Step 2: Sizzle the Aromatics
Heat the sesame oil in a large skillet or wok over medium-high heat. Toss in the garlic, ginger, and red pepper flakes (if using), and sauté for just 30 seconds. This quick sauté releases a fragrant, toasty aroma and lays the flavor foundation for the entire Bok Choy and Mushroom Stir Fry.
Step 3: Cook the Mushrooms
Add your sliced cremini or shiitake mushrooms and stir-fry for about 4 to 5 minutes. As they cook, the mushrooms release moisture and start to brown at the edges, concentrating their meaty, earthy flavors—absolutely irresistible!
Step 4: Add the Bok Choy
Drop in the halved baby bok choy and toss everything together for another 3 to 4 minutes. You want the stems to be crisp-tender and the leafy tops just barely wilted, keeping all that fresh green crunch in your Bok Choy and Mushroom Stir Fry.
Step 5: Pour in the Sauces and Thicken
Stir in the low-sodium soy sauce, oyster (or hoisin) sauce, and rice vinegar, coating every veggie with savory, tangy goodness. Then pour in your cornstarch slurry. Stir constantly for 1 to 2 minutes, letting the sauce hug every piece of mushroom and bok choy in a glossy, luxurious finish.
Step 6: Finish and Serve
Turn off the heat and shower your stir fry with sliced green onions and a sprinkle of toasted sesame seeds. That final touch of crunch and color ties everything together, ready for the spotlight on your table.
How to Serve Bok Choy and Mushroom Stir Fry
Garnishes
A flourish of green onions and a scattering of toasted sesame seeds not only amps up the visual wow factor, but they also add a pop of freshness and a subtle bite that elevates the whole dish.
Side Dishes
For a truly satisfying meal, serve this Bok Choy and Mushroom Stir Fry over steaming bowls of white or brown rice, or try it with nutty soba noodles. If you’re up for something extra, this stir fry is also fabulous alongside grilled tofu, roast chicken, or flaky fish.
Creative Ways to Present
For a showstopping presentation, pile your stir fry high in a wide, shallow bowl and arrange the bok choy halves artfully atop the mushrooms. Or, serve individual portions in smaller bowls over rice, letting each guest admire the glossy sauce and brilliant greens.
Make Ahead and Storage
Storing Leftovers
Let any leftover Bok Choy and Mushroom Stir Fry cool to room temperature, then transfer to an airtight container and place it in the fridge. The flavors meld beautifully overnight and will keep fresh for up to three days.
Freezing
While it’s best enjoyed fresh, you can freeze your stir fry in a pinch—just note that the bok choy leaves may soften a little upon reheating. Use freezer-safe containers and eat within one month for best results.
Reheating
To recapture that fresh-off-the-wok goodness, reheat your stir fry in a skillet over medium heat, adding a tiny splash of water if needed to loosen the sauce. Avoid the microwave if possible, as it can make the veggies limp.
FAQs
Can I substitute regular bok choy for baby bok choy?
Absolutely! Just slice regular bok choy into strips so it cooks evenly. You’ll get the same juicy, crisp results, and it’s a great way to use what’s available in your market.
Is this Bok Choy and Mushroom Stir Fry vegan?
If you use hoisin sauce instead of oyster sauce, your stir fry is entirely plant-based and vegan-friendly—no one will miss the oyster sauce!
How do I make the dish spicier?
Add more red pepper flakes to the aromatics, or even toss in a splash of chili oil just before serving. For a milder dish, simply leave out the red pepper flakes.
Can I add other vegetables?
Of course! Bell peppers, snap peas, or even shredded carrots are delicious additions. Just adjust cooking times to keep everything crisp and fresh.
What kind of mushrooms work best?
Both cremini and shiitake mushrooms bring great flavor and texture to this Bok Choy and Mushroom Stir Fry. Shiitake offers a bit more depth and umami, but don’t hesitate to use what you have on hand.
Final Thoughts
There’s something undeniably cozy and joyful about whipping up a colorful pan of Bok Choy and Mushroom Stir Fry. I hope this recipe brings brightness and bold flavor to your table, and inspires you to play with fresh veggies all year round. Don’t forget to share it with someone you love—and happy cooking!
Print
Bok Choy and Mushroom Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
This Bok Choy and Mushroom Stir Fry is a quick and flavorful Asian-inspired vegan dish that is perfect for a healthy plant-based dinner. The combination of savory mushrooms, crisp bok choy, and aromatic seasonings creates a satisfying meal that can be served on its own or paired with rice, noodles, or protein of your choice.
Ingredients
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce (or hoisin for vegetarian)
- 1 tsp rice vinegar
- 1 tsp cornstarch mixed with 2 tbsp water
- 8 oz cremini or shiitake mushrooms, sliced
- 4 cups baby bok choy, halved lengthwise
- 2 green onions, sliced
- 1 tsp toasted sesame seeds for garnish
Sauce:
Stir Fry:
Instructions
- Heat sesame oil: In a large skillet or wok over medium-high heat, add garlic, ginger, and red pepper flakes. Sauté for 30 seconds until fragrant.
- Add mushrooms: Cook sliced mushrooms for 4–5 minutes until browned and releasing moisture.
- Stir fry bok choy: Add bok choy and stir-fry for 3–4 minutes until tender but still crisp.
- Make sauce: Stir in soy sauce, oyster sauce, and rice vinegar. Pour in cornstarch slurry and cook for 1–2 minutes until sauce thickens.
- Finish: Remove from heat, top with green onions and sesame seeds, and serve.
Notes
- Serve over rice, noodles, or as a side to tofu, chicken, or fish.
- Substitute regular bok choy if baby bok choy is not available.
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