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.
