Description
Bok choy and mushroom stir fry brings Asian-inspired comfort right to your kitchen table with simple ingredients that dance together in a hot wok. Crisp vegetables and earthy mushrooms create a quick, delicious meal your family will devour in minutes.
Ingredients
Scale
Main Ingredients:
- 1 lb baby bok choy
- 1 lb brown mushrooms
Aromatics and Spices:
- 4 dried Chinese chili peppers
- 2 garlic cloves
- 1 thumb-sized piece of ginger
- 2 green onions
Sauce and Seasoning:
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce
- 2 tablespoons water
- 1 tablespoon cornstarch
- 2 ½ tablespoons peanut oil
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- ½ teaspoon sesame oil
- 1 pinch of salt
Instructions
- Grab a large skillet and heat ¼ cup water over medium-high heat until boiling. Add your chopped bok choy with a pinch of salt, covering the pan for exactly 30 seconds.
- Uncover, stir the bok choy, then cover again for another 30 seconds until tender. Transfer the steamed bok choy to a large plate.
- Wipe your skillet completely dry. Pour 2 tablespoons peanut oil and heat over high heat until shimmering.
- Add halved mushrooms to the hot oil, letting them sear undisturbed for precisely 1 minute. Stir and continue cooking 2-3 minutes until edges brown and moisture disappears.
- Slide mushrooms to one side of the skillet. Drizzle remaining ½ tablespoon oil in the empty space.
- Drop dried chili peppers, minced garlic, grated ginger, and sliced green onions into the oil. Sauté until chilies darken slightly.
- Mix mushrooms and aromatics together thoroughly in the skillet.
- Pour your prepared sauce mixture into the pan. Stir constantly for 30 seconds.
- Quickly re-stir your cornstarch slurry and swirl into the skillet. Cook until sauce visibly thickens.
- Gently return steamed bok choy to the pan or plate separately. Serve piping hot alongside steamed rice.
Notes
- Steam bok choy briefly to maintain crisp texture and bright green color, avoiding overcooking that can make it mushy.
- Sear mushrooms at high heat without stirring initially to develop deep, rich caramelization and remove excess moisture.
- Use fresh ginger and garlic for maximum flavor, and chop them finely to distribute evenly throughout the stir fry.
- For a gluten-free version, swap soy sauce with tamari and ensure cornstarch is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 138 kcal
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg