If you are craving a dish that is vibrant, wholesome, and packed with flavor, look no further than this Bok Choy and Mushroom Stir Fry Recipe. It’s a delightful harmony of tender baby bok choy and earthy cremini mushrooms, brought together with a luscious, savory sauce that lifts every bite. This stir fry sings with the fresh zing of ginger and garlic, the satisfying texture of sautéed mushrooms, and just the right touch of heat if you choose to add dried chilies. Whether you are looking for a quick weeknight dinner or a colorful side dish, this recipe offers a delicious way to celebrate simple ingredients with big flavor.
Ingredients You’ll Need
This Bok Choy and Mushroom Stir Fry Recipe calls for ingredients that are straightforward yet essential, each one playing a crucial role in creating the dish’s memorable taste, texture, and vibrant appeal. From fragrant aromatics to savory sauces, these components work beautifully together.
- Baby bok choy (1 lb): Tender and crisp, it adds a fresh, green crunch that balances the mushrooms perfectly.
- Cremini mushrooms (1 lb): Brings an earthy umami depth and satisfying bite when browned.
- Peanut oil (3 tbsp): A neutral oil with a high smoke point that keeps the stir fry light and fragrant.
- Garlic cloves, minced (4): Delivers a punch of aromatic warmth that complements the dish.
- Fresh ginger, grated (1 inch): Provides a zesty brightness that enlivens the flavors.
- Green onions, sliced (2): Offers a mild, fresh oniony note and a splash of color.
- Dried red chilies (2–3, optional): Adds a hint of heat for those who like a little spice in their stir fry.
- Soy sauce (3 tbsp): The salty backbone of the sauce, bringing depth and savoriness.
- Vegetarian oyster sauce (1 tbsp): Enhances the umami profile without using animal products.
- Sugar (1 tsp): Balances the salty and spicy elements with a touch of sweetness.
- Black pepper (½ tsp): Adds mild warmth and a subtle peppery kick.
- Sesame oil (1 tsp): Infuses the dish with a nutty aroma and finishing richness.
- Cornstarch (1 tbsp) and water (2 tbsp): Mix as a slurry to thicken the sauce perfectly without clumping.
How to Make Bok Choy and Mushroom Stir Fry Recipe
Step 1: Prepare the Bok Choy
Begin by trimming the ends of the baby bok choy, giving each stalk a good rinse to remove any dirt, then halve the larger pieces so everything cooks evenly. Fresh bok choy is the star here, with its crisp leaves and juicy stalks, so proper prep is key.
Step 2: Whisk the Sauce
Next, combine the soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil in a small bowl. Whisk these ingredients until they’re well blended. This sauce mixture will be the heart of the dish, coating the veggies with a delicately balanced umami and a hint of sweetness.
Step 3: Steam the Bok Choy
Heat the peanut oil in a large pan over medium heat. Add a splash of water, then add the bok choy to the pan. Cover and let it steam gently until the greens are tender but still vibrant. Setting the bok choy aside afterward ensures it won’t overcook later and keeps its wonderful texture.
Step 4: Brown the Mushrooms
In the same pan, increase the heat to medium-high and add the halved cremini mushrooms. Cook them, stirring occasionally, until they’re golden brown and their natural moisture has evaporated. Browning the mushrooms adds delicious depth and a lovely chewy texture to the stir fry.
Step 5: Sauté Aromatics
Push the mushrooms to one side and add the minced garlic, grated ginger, sliced green onions, and optional dried red chilies to the cleared space. Sauté just long enough for the aromas to be irresistible—this step builds the fragrant foundation that makes this Bok Choy and Mushroom Stir Fry Recipe so utterly mouthwatering.
Step 6: Thicken the Sauce
Pour the sauce mixture back into the pan and then stir in the cornstarch slurry (cornstarch mixed with water). Let everything simmer for a few minutes, stirring often, until the sauce thickens and turns glossy, clinging to the mushrooms and aromatics in a perfect embrace.
Step 7: Combine and Finish
Return the steamed bok choy to the pan and gently toss to coat it in that shiny, flavorful sauce. Give everything a final stir to meld the ingredients together harmoniously. Now your Bok Choy and Mushroom Stir Fry Recipe is ready to serve!
How to Serve Bok Choy and Mushroom Stir Fry Recipe
Garnishes
A sprinkle of toasted sesame seeds or a handful of chopped fresh cilantro can elevate the presentation and add a complementary texture or fresh burst of flavor to your stir fry. A wedge of lime also brightens the dish with citrusy zest for a delightful contrast.
Side Dishes
This stir fry pairs beautifully with steamed jasmine rice or fluffy brown rice to soak up the flavorful sauce. You might also enjoy it alongside simple noodles or even a crispy tofu dish for a more substantial meal.
Creative Ways to Present
For a stunning visual twist, serve the stir fry in individual shallow bowls with a garnish of sliced green onions and red chili flakes. You can also use edible flowers or microgreens for that special occasion touch. This approach turns a simple dish into a vibrant centerpiece.
Make Ahead and Storage
Storing Leftovers
Your leftover Bok Choy and Mushroom Stir Fry Recipe should be stored in an airtight container in the refrigerator and is best enjoyed within 2 to 3 days to maintain its fresh texture and flavor.
Freezing
While the stir fry tastes best fresh, you can freeze it for up to a month. Keep in mind that bok choy might lose some of its crispness after freezing and reheating, but the rich sauce and mushrooms will still shine.
Reheating
Reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened too much. Avoid microwaving for long periods to preserve the texture of the bok choy and mushrooms as much as possible.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While cremini mushrooms add great flavor and texture, you can substitute shiitake, button, or portobello mushrooms depending on what you have on hand or your taste preferences.
Is this Bok Choy and Mushroom Stir Fry Recipe suitable for vegans?
Yes, it is completely vegan as long as you use a vegetarian oyster sauce or a mushroom-based alternative. All the ingredients come from plant-based sources, making it a delightful vegan choice.
How spicy is this stir fry with dried chilies?
The dried chilies add a mild to moderate heat, which you can adjust by adding fewer or more according to your spice tolerance. If you prefer no heat, simply omit the chilies and still enjoy a flavorful dish.
Can I prepare this recipe ahead for a meal prep?
Yes, you can prepare the components in advance, like washing and cutting the vegetables and making the sauce. However, stir-frying right before eating ensures the best texture and taste.
What can I use instead of peanut oil?
If you have a peanut allergy or prefer another oil, vegetable oil, canola oil, or sunflower oil are excellent choices due to their mild flavor and high smoke point suitable for stir-frying.
Final Thoughts
This Bok Choy and Mushroom Stir Fry Recipe is one of those dishes that once you try it, you’ll want to make it your go-to for quick, satisfying meals. The beautiful balance of fresh veggies, savory sauce, and aromatic spices makes it both nourishing and addictive. I can’t wait for you to share this little kitchen treasure with your friends and family. Your taste buds are in for a real treat!
Print
Bok Choy and Mushroom Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
A vibrant and healthy Bok Choy and Mushroom Stir Fry that combines tender baby bok choy and golden cremini mushrooms in a savory, slightly sweet sauce. This quick and easy stir fry is flavored with garlic, ginger, soy sauce, and a hint of heat from dried chilies, making it a perfect vegetarian side dish or light main course.
Ingredients
Vegetables
- 1 lb (450g) baby bok choy
- 1 lb (450g) cremini mushrooms, halved
- 4 garlic cloves, minced
- 1-inch ginger, grated
- 2 green onions, sliced
- 2–3 dried red chilies (optional)
Sauce
- 3 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tsp sugar
- ½ tsp black pepper
- 1 tsp sesame oil
Other
- 3 tbsp peanut oil
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Prepare the bok choy: Trim the ends of the baby bok choy, rinse thoroughly, and halve the larger pieces to ensure even cooking.
- Mix the sauce: In a bowl, whisk together soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil until well combined.
- Steam the bok choy: Heat 1 tablespoon of peanut oil with 2 tablespoons of water in a large pan or wok over medium heat. Add the bok choy and steam it until tender, then remove from the pan and set aside.
- Cook the mushrooms: Add the remaining 2 tablespoons of peanut oil to the pan and cook the cremini mushrooms until they turn golden brown, stirring occasionally.
- Sauté aromatics: Add minced garlic, grated ginger, sliced green onions, and dried red chilies to the mushrooms and sauté for 1-2 minutes until fragrant.
- Thicken the sauce: Pour the prepared sauce mixture into the pan. In a small bowl, mix cornstarch with a little water to make a slurry, then add it to the pan. Simmer the mixture, stirring frequently, until the sauce thickens and becomes glossy.
- Combine and finish: Return the steamed bok choy to the pan and toss everything together to coat the vegetables evenly with the sauce. Garnish as desired and serve hot.
Notes
- For a spicier dish, increase the number of dried red chilies or add fresh chili slices.
- If vegetarian oyster sauce is unavailable, mushroom sauce or hoisin sauce can be substituted.
- This stir fry pairs well with steamed rice or noodles for a complete meal.
- To make it vegan, ensure that the vegetarian oyster sauce does not contain any animal-derived ingredients.
- Use peanut oil for its high smoke point and nutty flavor; other neutral oils like vegetable or canola can be used if preferred.
