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

Sauce:

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

Stir Fry:

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

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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.