Get ready to fall in love with the vibrant flavors and satisfying textures of Bok Choy and Mushroom Stir-Fry. This dish is a symphony of tender-crisp greens, earthy mushrooms, and aromatic garlic and ginger, all tossed together in a glossy, umami-rich sauce. It’s quick, nourishing, and completely irresistible—perfect for busy weeknights or when you crave wholesome comfort with a burst of fresh flavor. Whether you’re a dedicated vegetarian, flexitarian, or simply a veggie enthusiast, this Bok Choy and Mushroom Stir-Fry will earn a place in your regular dinner rotation.
Ingredients You’ll Need
The beauty of this dish is its simplicity—yet each ingredient shines, lending either a punch of flavor, a pop of color, or that all-important crunchy texture. Here’s what you need to make the best Bok Choy and Mushroom Stir-Fry:
- Vegetable oil: The ideal neutral base for sautéing and bringing out the flavors of your aromatics.
- Garlic: Minced garlic infuses the entire dish with a warm, savory aroma—don’t skip it!
- Fresh ginger: Grated ginger adds a fresh, zesty kick and subtle heat that makes the stir-fry sing.
- Cremini or shiitake mushrooms: Earthy and meaty, mushrooms are the perfect partner to bok choy; slice them thick for a juicy bite.
- Baby bok choy: Halved or quartered, these delicate greens stay crunchy and vibrant, soaking up the sauce beautifully.
- Soy sauce: Adds deep umami saltiness, tying all the elements together.
- Oyster sauce (or hoisin for vegetarian): Boosts the dish with sweet-savory richness; use hoisin to keep it vegetarian-friendly.
- Sesame oil: Just a splash at the end brings classic nutty Asian flavor.
- Red pepper flakes (optional): For a hint of heat; adjust to taste if you like things spicy.
- Water: Helps the sauce meld and keeps the veggies tender without overcooking.
- Cornstarch slurry (optional): For those who like a slightly thicker, glossy sauce, this is your move!
- Sliced green onions and sesame seeds (optional): Add color and crunch for a picture-perfect finish.
How to Make Bok Choy and Mushroom Stir-Fry
Step 1: Start with Aromatics
Heat your vegetable oil in a large skillet or wok over medium-high heat. As soon as the oil is shimmering, toss in the minced garlic and grated ginger. Sauté them for about 30 seconds—just until fragrant. This step will fill your kitchen with mouthwatering aromas and create the flavor base for the entire Bok Choy and Mushroom Stir-Fry.
Step 2: Sauté the Mushrooms
Add your sliced cremini or shiitake mushrooms to the hot pan. Stir frequently and let them cook for 4 to 5 minutes, until they’ve softened and have started to brown at the edges. Their savory, earthy notes will really shine through once they caramelize a little, making the foundation of your Bok Choy and Mushroom Stir-Fry rich and delicious.
Step 3: Add the Bok Choy
Now, it’s time for the greens! Stir in the baby bok choy halves or quarters, nestling them among the mushrooms. Continue to cook for another 3 to 4 minutes. You’re aiming for that balance—bok choy should be wilted but still have a touch of crunch, retaining its gorgeous green color.
Step 4: Mix and Pour the Sauce
While your veggies are working their magic, whisk together the soy sauce, oyster or hoisin sauce, sesame oil, red pepper flakes (if using), and water in a small bowl. Pour this savory mixture evenly over the vegetables, stirring well to coat everything in the flavorful sauce. Watch the veggies shimmer as they soak up all those glorious flavors!
Step 5: Thicken (Optional) and Garnish
If you crave a silkier, thicker sauce, now’s your chance! Stir in the cornstarch slurry, and let it bubble for about a minute until the sauce thickens and glosses over the veggies. Remove from heat, then finish your Bok Choy and Mushroom Stir-Fry with a sprinkle of sliced green onions and sesame seeds for a bright, crunchy finish.
How to Serve Bok Choy and Mushroom Stir-Fry
Garnishes
For that Instagram-worthy flourish, finish your Bok Choy and Mushroom Stir-Fry with a scatter of fresh green onions and toasted sesame seeds. You can even add a squeeze of lime or an extra drizzle of sesame oil if you feel fancy!
Side Dishes
This stir-fry is wonderful over a steaming bowl of jasmine rice, brown rice, or even noodles for a more substantial meal. Want a lower-carb option? Try serving it with cauliflower rice or alongside a simple miso soup.
Creative Ways to Present
Elevate your Bok Choy and Mushroom Stir-Fry by serving it in wide, shallow bowls so the vibrant greens and mushrooms are on full display. For a dinner party-worthy presentation, garnish generously and serve with chopsticks for that authentic touch.
Make Ahead and Storage
Storing Leftovers
Leftover Bok Choy and Mushroom Stir-Fry stores well in an airtight container in the fridge for up to three days. The flavors deepen overnight, making the next day’s meal just as, if not more, delicious!
Freezing
While it’s possible to freeze this stir-fry, keep in mind that bok choy and mushrooms may lose some of their signature crunch after thawing. If you do choose to freeze, portion into airtight containers and use within a month for best taste.
Reheating
To reheat, pop the stir-fry into a skillet over medium heat with a splash of water to bring back a bit of moisture. Alternatively, the microwave works in a pinch—just be careful not to overcook, or you’ll lose that perfect veggie texture.
FAQs
Can I make Bok Choy and Mushroom Stir-Fry gluten-free?
Absolutely! Swap out regular soy sauce for tamari or coconut aminos, and choose a gluten-free oyster or hoisin sauce if needed. You’ll have all the same savory goodness, minus the gluten.
What other vegetables can I add?
This stir-fry is super versatile. Feel free to toss in sliced bell pepper, snap peas, or even thinly sliced carrots for extra crunch and color—the sauce pairs beautifully with lots of veggies.
Is there a protein I can add?
For more staying power, stir in some crispy tofu, tempeh, or edamame. Chicken or shrimp also work well if you’re not vegetarian. Simply cook your protein first, set aside, and return it to the pan at the final step.
How do I keep the bok choy from turning soggy?
The key is quick cooking over high heat! Make sure your wok or skillet is hot and don’t overcrowd the pan—this preserves the bok choy’s lovely texture and color.
Is Bok Choy and Mushroom Stir-Fry spicy?
It’s as mild or as fiery as you like. The red pepper flakes offer gentle heat, but you can dial them up or down (or leave them out) to suit your taste. For a big kick, add a dash of chili oil to finish.
Final Thoughts
If you’re ready to add vibrant, nourishing flavor to your dinner table, give Bok Choy and Mushroom Stir-Fry a whirl. It’s fast, fresh, and flexible—guaranteed to make every veggie shine. Enjoy every bite, and don’t be surprised if it becomes your new go-to stir-fry!
Print
Bok Choy and Mushroom Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Bok Choy and Mushroom Stir-Fry is a quick and flavorful vegetarian dish that combines earthy mushrooms with crisp bok choy in a savory sauce. It’s perfect for a simple weeknight dinner.
Ingredients
Vegetable Stir-Fry:
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 8 ounces cremini or shiitake mushrooms, sliced
- 4 cups baby bok choy, halved or quartered if large
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin sauce for vegetarian)
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)
- Sliced green onions and sesame seeds for garnish (optional)
Instructions
- Heat Oil: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Sauté Aromatics: Add garlic and ginger, sauté for 30 seconds until fragrant.
- Cook Mushrooms: Add mushrooms, cook for 4 to 5 minutes until softened and browned.
- Add Bok Choy: Stir in bok choy, cook for 3 to 4 minutes until wilted and tender-crisp.
- Make Sauce: Mix soy sauce, oyster sauce, sesame oil, red pepper flakes, and water. Pour over vegetables.
- Thicken Sauce: For a thicker sauce, add cornstarch slurry, cook until thickened.
- Garnish and Serve: Remove from heat, garnish with green onions and sesame seeds.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Substitute tofu or tempeh for added protein.
- Serve over rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 140
- Sugar: 4g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
