Bok Choy and Mushroom Stir Fry

The vibrant colors and tantalizing aroma of this Bok Choy and Mushroom Stir Fry are enough to make anyone’s mouth water. This delightful dish takes just 30 minutes and showcases the perfect harmony between crisp bok choy and savory mushrooms. The combination of fresh ingredients and simple techniques ensures that this stir fry is both delicious and satisfying.

This recipe is perfect for anyone looking to whip up a quick, healthy meal on a busy weeknight. It’s a fantastic option for gatherings, as it pairs beautifully with rice for a crowd-pleasing dinner. You can also prep the vegetables ahead of time for even quicker assembly.

Why You’ll Love This Recipe

• The stir fry is made in just 30 minutes, making it a quick weeknight solution.
• The combination of textures from crunchy bok choy and tender mushrooms is irresistible.
• A savory sauce with a hint of sweetness elevates the dish to new heights.
• This recipe is easily customizable with your favorite vegetables or proteins.

What You’ll Need

Here’s everything you need to create this flavorful dish:

For the Sauce

• 2 tbsp water
• 2 tbsp soy sauce
• 1 tbsp vegetarian oyster sauce (or regular oyster sauce)
• 1 tsp sugar
• 1/4 tsp ground black pepper
• 1/2 tsp sesame oil

For the Slurry

• 1 tbsp cornstarch
• 2 tbsp water

For the Stir Fry

• 1 lb baby bok choy, cut to large bite-size pieces
• Pinch of salt
• 2 1/2 tbsp peanut oil
• 1 lb brown mushrooms, halved (or quartered if the size is too big)
• 4 dried Chinese chili peppers
• 2 garlic cloves, minced
• 1 thumb ginger, minced
• 2 green onions, sliced

Vegetarian oyster sauce can be replaced with soy sauce.

Substitutions & Swaps

• Peanut oil: can use vegetable oil
• Brown mushrooms: white mushrooms work too
• Dried Chinese chili peppers: use fresh chili for heat
• Vegetarian oyster sauce: soy sauce is a good alternative

How to Make It

Get ready to stir fry your way to a delicious meal!

Mix the sauce

In a small bowl, combine the water, soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil. Stir until mixed well and set aside.

Prepare the slurry

In another small bowl, combine the cornstarch and 2 tablespoons of water. Stir to mix well until the cornstarch is fully dissolved.

Steam the bok choy

Heat 1/4 cup water in a large skillet over medium-high heat until boiling. Add the bok choy, sprinkle with a pinch of salt, cover, and steam for 30 seconds. Uncover, stir, cover again, and cook for another 30 seconds until softened. Transfer the bok choy to a large platter.

Sear the mushrooms

Wipe the skillet clean and add 2 1/2 tablespoons of peanut oil, turning the heat to high. Add the mushrooms, sear for 1 minute without touching. Flip and stir occasionally for 2 to 3 minutes, until browned and juices have evaporated.

Add aromatics

Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon of oil on the other side and add the chili peppers, garlic, ginger, and green onions. Stir until the chili turns dark red, then mix everything together.

Combine and thicken

Add the bok choy back into the pan and pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again and swirl it into the pan. Cook and stir until the sauce thickens, then transfer to a large plate. Serve hot as a side dish or over steamed rice as a main dish.

How to Store It

Fridge: up to 3 days in an airtight container.
Freezer: no, the vegetable texture changes.
Reheat: microwave for 1-2 minutes or until heated through.

Tips for Best Results

• Ensure the skillet is hot before adding the oil for better searing.
• Don’t overcrowd the pan; cook mushrooms in batches if needed.
• Stir-fry quickly to maintain the bok choy’s bright color and crunch.
• Taste and adjust the sauce balance before serving, if desired.

Serving Suggestions

• Serve over fluffy steamed rice for a comforting meal.
• Pair with grilled tofu or chicken for added protein.
• Enjoy with a side of jasmine rice and your favorite pickled vegetables.