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)
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.
Notes
- Serve with rice or noodles for a complete meal.
- Use tamari for a gluten-free version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4g
- Sodium: 420mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
