Description
Bok choy mushroom stir fry comes together faster than takeout, letting you whip up a restaurant-worthy meal right in your kitchen. Crisp veggies and savory mushrooms dance together in a sizzling wok, creating a delightful dinner that’ll make your taste buds cheer.
Ingredients
Scale
Vegetables:
- 1 lb baby bok choy
- 1 lb cremini mushrooms
Seasonings and Sauces:
- 3 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ½ teaspoon black pepper
Aromatics and Oils:
- 3 tablespoons peanut oil
- 4 garlic cloves
- 1-inch ginger
- 2 green onions
- 2–3 dried red chilies
Thickener:
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Slice 1 lb baby bok choy in half after thoroughly rinsing and trimming tough ends. Pat dry with clean kitchen towel.
- Whisk together 3 tbsp soy sauce, 1 tbsp vegetarian oyster sauce, 1 tsp sugar, ½ tsp black pepper, and 1 tsp sesame oil in a small bowl until completely blended.
- Heat 1 tbsp peanut oil in a large wok over medium-high heat for 2 minutes until shimmering. Steam halved bok choy for 3-4 minutes until bright green and slightly tender.
- Remove bok choy and wipe wok clean. Add another 2 tbsp peanut oil and heat for 1 minute.
- Sauté 1 lb halved cremini mushrooms for 5-6 minutes until golden brown and releasing moisture. Transfer to a separate plate.
- In same hot wok, quickly sauté 4 minced garlic cloves, 1-inch grated ginger, 2 sliced green onions, and 2-3 dried red chilies for 30-45 seconds until fragrant.
- Mix 1 tbsp cornstarch with 2 tbsp water to create a smooth slurry. Pour sauce mixture and cornstarch into wok.
- Simmer sauce for 1-2 minutes until thickened and glossy, stirring constantly.
- Return mushrooms and bok choy to wok, tossing gently to coat with sauce. Serve immediately.
Notes
- Choose fresh, crisp bok choy with bright green leaves and firm white stems for the best texture and flavor.
- Create a vegan version by substituting vegetarian oyster sauce with additional soy sauce or tamari for depth.
- Slice mushrooms uniformly to ensure even cooking and a consistent golden-brown color in the stir fry.
- Drain excess moisture from bok choy after steaming to prevent a watery sauce and maintain the dish’s vibrant appearance.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg