Name: Bok Choy and Mushroom Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 pound baby bok choy, halved lengthwise; 2 cups mushrooms, sliced; 3 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 2 tablespoons vegetable oil; 2 tablespoons soy sauce; 1 tablespoon oyster sauce (optional); 1 teaspoon sesame oil; 1/4 teaspoon crushed red pepper flakes (optional); 1 teaspoon cornstarch mixed with 2 tablespoons water; Sesame seeds for garnish

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Introduction

This Bok Choy and Mushroom Stir Fry is a quick and flavorful veggie dish perfect for a weeknight meal. It combines tender bok choy with earthy mushrooms in a savory sauce that’s both light and satisfying.

The dish shows a close-up of cooked bok choy and sliced brown mushrooms mixed together, with a shiny sauce coating them. The bok choy pieces are green with light green stems and darker leafy tops, while the mushrooms are brown and thickly sliced with visible texture. White sesame seeds are sprinkled evenly on top, adding small bright spots. The background is a soft white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 pound baby bok choy, halved lengthwise
2 cups mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes (optional)
1 teaspoon cornstarch mixed with 2 tablespoons water
Sesame seeds for garnish

Instructions

Step 1: Prepare the vegetables by cleaning the bok choy and slicing the mushrooms.
Step 2: Heat the vegetable oil in a wok or skillet over medium heat. Sauté the minced garlic and ginger until fragrant, about 30 seconds.
Step 3: Add the bok choy and mushrooms to the pan. Stir-fry for 3 to 4 minutes until the vegetables are softened but still have some crunch.
Step 4: Pour in the soy sauce, oyster sauce (if using), sesame oil, and crushed red pepper flakes. Toss everything to coat evenly in the sauce.
Step 5: Gradually add the cornstarch mixed with water, stirring continuously until the sauce thickens, about 1 minute.
Step 6: Serve the stir fry immediately, garnished with sesame seeds for a bit of crunch and flavor.

Tips & Variations

For a vegan version, omit the oyster sauce or replace it with tamari or a mushroom-based sauce.
Add sliced bell peppers or snap peas for extra color and crunch.
Use shiitake mushrooms for a deeper umami flavor.
Adjust the crushed red pepper flakes to control the heat according to your preference.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to retain the vegetables’ texture. Avoid microwaving for long periods to prevent sogginess.

How to Serve

This close-up image shows a small pile of stir-fried bok choy and sliced mushrooms. The dish has two main layers: the first layer is bright green bok choy with shiny, wet leaves and thicker white stems. The second layer is soft brown mushrooms, sliced thick and cooked to a glossy texture. The dish is sprinkled lightly with small white sesame seeds that add a little texture and color contrast. The background is a white marbled texture, making the colors of the vegetables stand out strongly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bok choy instead of baby bok choy?

Yes, regular bok choy works well; just be sure to separate the leaves from the stalks and add the stalks first as they take longer to cook.

Is it necessary to use cornstarch slurry?

The cornstarch slurry helps thicken the sauce for a glossy finish, but you can skip it if you prefer a thinner sauce or want to reduce carbs.