Name: Bok Choy and Mushroom Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 small onion, sliced; 8 ounces mushrooms, sliced (cremini or shiitake); 4 cups baby bok choy, halved lengthwise; 2 tablespoons low-sodium soy sauce; 1 tablespoon oyster sauce (optional); 1 teaspoon rice vinegar; 1/2 teaspoon chili flakes (optional); 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening); Sesame seeds and sliced green onions (for garnish)

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Bright, crisp, and with an aroma that hints at your favorite neighborhood noodle shop, this Bok Choy and Mushroom Stir Fry is the kind of dish you’ll turn to again and again. Picture tender baby bok choy mingling with earthy mushrooms and a glossy, savory sauce—all ready in about 20 minutes. This isn’t just a delicious plant-powered meal; it’s a texture and flavor celebration that practically invites you to put away the takeout menu for good.

Bok Choy and Mushroom Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Bok Choy and Mushroom Stir Fry is all in its simplicity: every ingredient is purposeful, with each one contributing punchy flavors, vibrant colors, or satisfying textures. Here’s what you’ll need, along with a quick tip or two for each!

Sesame oil: Sets a nutty, toasty foundation for your stir fry—don’t skip this if you want that restaurant-style aroma!
Garlic (minced): Infuses the oil with a pungent, warming note and starts off the layers of flavor right.
Fresh ginger (grated): Adds brightness and gentle heat—fresh is best for that distinctive zing.
Small onion (sliced): Sautéed onion softens with just a hint of sweetness, rounding out sharper flavors.
Mushrooms (sliced, such as cremini or shiitake): Choose a variety for earthiness and a hearty, meaty bite.
Baby bok choy (halved lengthwise): Crisp stalks and tender greens bring beautiful color and a refreshing crunch.
Low-sodium soy sauce: The umami backbone—using low-sodium lets you season to your own taste.
Oyster sauce (optional): For extra depth and a luscious, slightly sweet edge—skip for a vegan version.
Rice vinegar: A splash goes a long way in brightening and balancing richness.
Chili flakes (optional): A pinch adds gentle heat; adjust to your spice comfort zone.
Cornstarch mixed with water (optional, for thickening): Creates a glossy sauce that really hugs the veggies.
Sesame seeds and sliced green onions (for garnish): These finish the dish with a nutty crunch and a burst of freshness.

How to Make Bok Choy and Mushroom Stir Fry

Step 1: Sauté the Aromatics

Start by heating your sesame oil in a large skillet or wok over medium-high heat. The moment the oil starts to shimmer, toss in the minced garlic, grated ginger, and sliced onion. Stir them gently for about two minutes, just until their fragrant perfume fills your kitchen—it’s the scent that tells you something delicious is coming.

Step 2: Cook the Mushrooms

Add your sliced mushrooms into the pan and let them sizzle. Stir occasionally, allowing the mushrooms to release their moisture and develop that irresistible golden color. This usually takes about four to five minutes, and patience here means you get that rich, umami-packed base.

Step 3: Add the Bok Choy

Next up, pile in the baby bok choy. Give everything a good stir, making sure the greens are coated in all that aromatic oil and flavor. Sauté for three to four minutes until the bok choy is vibrantly green, with tender leaves and crisp stems. Avoid overcooking—you want those fresh textures to shine.

Step 4: Sauce It Up

Now it’s time for the soy sauce, oyster sauce (if using), rice vinegar, and a sprinkle of chili flakes. This combination instantly brings the dish to life with a glistening, savory finish. If you’re after a thick, restaurant-style sauce, pour in your cornstarch slurry at this point and let it simmer just until the sauce clings to the vegetables—this only takes about a minute.

Step 5: Finish and Garnish

Take the pan off the heat and give it a gentle toss. Serve your Bok Choy and Mushroom Stir Fry straight from the wok, showered with sesame seeds and a handful of sliced green onions. These finishing touches add layers of flavor and an extra pop of color—because we eat with our eyes first!

How to Serve Bok Choy and Mushroom Stir Fry

Garnishes

I absolutely adore scattering sesame seeds and fresh green onions over the top right before serving. They deliver crunch and lift, and the contrast of white seeds and grassy green ribbons makes the dish leap off the plate. For fun, you could even add a quick squeeze of lime or a drizzle of chili oil for extra heat and zing.

Side Dishes

This stir fry is a natural alongside fluffy steamed jasmine rice or nutty brown rice—each soaks up the sauce beautifully and turns this into a hearty meal. You can also toss the stir fry with soba noodles or serve it as part of a bigger Asian-inspired feast, complete with dumplings or miso soup.

Creative Ways to Present

Serve your Bok Choy and Mushroom Stir Fry in a wide, shallow bowl for family-style elegance, or use small plates for individual portions at a dinner party. It also makes a fabulous filling for lettuce wraps, or as a topping for a quick rice bowl. If you’re feeling playful, skewer some mushrooms and bok choy and serve them as fun party bites!

Make Ahead and Storage

Storing Leftovers

Got some left after dinner? Pop leftover Bok Choy and Mushroom Stir Fry into an airtight container and store in the refrigerator. It keeps well for up to three days, making for a speedy lunch or solo dinner that tastes just as satisfying reheated.

Freezing

While you can freeze this dish, the textures may change slightly (bok choy stems can soften in the freezer). If you do want to freeze, let everything cool first, then freeze in tightly sealed containers for up to a month. Thaw overnight in the refrigerator for best results.

Reheating

For best flavor and texture, reheat your Bok Choy and Mushroom Stir Fry in a skillet over medium heat. Sprinkle in a tablespoon or two of water to loosen up the sauce and keep things from drying out. If you’re in a rush, the microwave also does the trick—just heat in short bursts and stir in between.

FAQs

Can I use different types of mushrooms?

Absolutely! Shiitake, cremini, button, or even portobello work beautifully in this dish. Mixing types adds texture and flavor interest to your Bok Choy and Mushroom Stir Fry, so use whatever looks freshest at the market.

Is this recipe vegan-friendly?

Yes, simply skip the oyster sauce or swap it for a vegan alternative. All the other ingredients are entirely plant-based, so you can enjoy your Bok Choy and Mushroom Stir Fry whether you’re vegan or just focusing on eating more veggies.

Can I make this gluten-free?

Yes! Replace the soy sauce with tamari or a gluten-free soy sauce alternative. Double-check your oyster sauce if using, as some versions contain wheat. These substitutions make the stir fry suitable for gluten-free diets.

How do I keep the bok choy from getting soggy?

Keep your heat relatively high and cook the bok choy just until the greens wilt and the stalks are tender-crisp. Quick cooking is key to maintaining their fresh color and crispness in your Bok Choy and Mushroom Stir Fry.

Can I add protein to this dish?

Definitely! Toss in cubes of tofu, seitan, or your favorite meat substitute for a protein boost. Shrimp or thinly sliced chicken can be sautéed at the start for a non-vegetarian twist—just cook them through before adding the veggies.

Final Thoughts

If you’re ready for a lightning-fast, totally irresistible way to eat your greens, this Bok Choy and Mushroom Stir Fry is about to become your new weeknight hero. Give it a try, play with your own veggie add-ins, and savor every bright, savory bite. You’ll be amazed at just how much flavor and joy can fit into one pan!

Bok Choy and Mushroom Stir Fry Recipe

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4.7 from 30 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegan, Vegetarian

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Description

A quick and flavorful Bok Choy and Mushroom Stir Fry recipe that’s perfect for a simple weeknight dinner. This vegan dish is packed with umami flavors from mushrooms and soy sauce, balanced with the freshness of bok choy. Serve it over rice or noodles for a satisfying meal.

Ingredients

Scale

Main Ingredients:

1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 small onion, sliced
8 ounces mushrooms, sliced (cremini or shiitake)
4 cups baby bok choy, halved lengthwise

Sauce and Garnish:

2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon rice vinegar
1/2 teaspoon chili flakes (optional)
1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Sesame seeds and sliced green onions (for garnish)

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Instructions

Heat the oil: Heat sesame oil in a large skillet or wok over medium-high heat.
Sauté aromatics: Add garlic, ginger, and onion, sauté for 2 minutes until fragrant.
Cook mushrooms: Add sliced mushrooms, cook for 4–5 minutes until softened and golden.
Stir-fry bok choy: Add bok choy, stir-fry for 3–4 minutes until wilted.
Add sauce: Stir in soy sauce, oyster sauce, rice vinegar, and chili flakes.
Thicken (optional): For a thicker sauce, add cornstarch slurry and cook for 1 minute.
Garnish and serve: Remove from heat, garnish with sesame seeds and green onions.