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
Scale
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
