Description
A quick and flavorful Bok Choy and Mushroom Stir Fry that combines tender baby bok choy and savory brown mushrooms in a savory soy-based sauce. This dish is lightly steamed and then stir-fried with garlic, ginger, and dried chili peppers for a perfect balance of freshness and spice. Ideal as a side or served over steamed rice for a satisfying vegetarian meal.
Ingredients
Scale
Sauce
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sesame oil
Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Main Ingredients
- 1 lb baby bok choy, cut into large bite-size pieces
- Pinch of salt
- 2 1/2 tablespoons peanut oil, divided
- 1 lb brown mushrooms, halved or quartered if large
- 4 dried Chinese chili peppers
- 2 garlic cloves, minced
- 1 thumb-sized piece ginger, minced
- 2 green onions, sliced
Instructions
- Prepare the Sauce: In a small bowl, mix together 2 tablespoons water, soy sauce, vegetarian oyster sauce, sugar, ground black pepper, and sesame oil. Set aside to let the flavors meld.
- Make the Slurry: In another small bowl, stir together cornstarch and 2 tablespoons water until fully dissolved and set aside.
- Steam Bok Choy: Heat 1/4 cup water in a large skillet over medium-high heat until it comes to a boil. Add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and steam for 30 seconds. Uncover, stir, then cover again and steam another 30 seconds until tender. Transfer the bok choy to a large serving platter.
- Cook Mushrooms: Wipe the skillet clean, then add 2 tablespoons peanut oil and heat on high. Add mushrooms and let them sear undisturbed for 1 minute. Flip mushrooms and cook, stirring occasionally, for 2 to 3 minutes until browned and the pan is dry of mushroom juice.
- Sauté Aromatics: Push mushrooms to one side of the pan. Add remaining 1/2 tablespoon oil to the empty side and add dried chili peppers, garlic, ginger, and green onions. Stir occasionally until the chili peppers darken in color. Then mix everything together evenly.
- Combine and Finish: Return the steamed bok choy to the pan. Pour in the prepared sauce and stir to coat. Stir the slurry again and swirl into the pan. Cook, stirring constantly, until the sauce thickens and coats the vegetables. Transfer to a serving plate and serve hot, either as a side dish or over steamed rice as a main course.
Notes
- Use vegetarian oyster sauce to keep this dish vegetarian; regular oyster sauce is an optional substitute that adds a seafood flavor.
- If you prefer less spice, reduce or omit the dried Chinese chili peppers.
- Be sure to stir the slurry well before adding to avoid lumps in the sauce.
- This stir fry is best enjoyed fresh but can be refrigerated for up to 2 days.
- For a gluten-free version, use tamari instead of soy sauce.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
