If you’re craving a vibrant, tasty, and wholesome vegetable dish, look no further than this Bok Choy and Mushroom Stir Fry Recipe. It’s a simple, speedy stir-fry that delivers a stunning combo of tender, crisp baby bok choy and earthy mushrooms, all brought together with a luscious soy and oyster sauce glaze. Perfect for a busy weeknight or as a delightful side dish, this recipe packs so much flavor and texture that it quickly becomes a favorite at the dinner table.
Ingredients You’ll Need
This Bok Choy and Mushroom Stir Fry Recipe uses straightforward, dependable ingredients that are easy to find and absolutely essential for that perfect blend of taste, color, and texture. Each component plays its part in elevating the dish to something truly special.
- Vegetable oil (1 tablespoon): A neutral oil ideal for stir-frying at high heat without overpowering flavors.
- Garlic (3 cloves, minced): Offers a punch of aroma and depth to the base of the stir-fry.
- Fresh ginger (1 teaspoon, grated): Adds brightness and a subtle zing that balances the earthiness of mushrooms.
- Mushrooms (8 ounces, sliced): Cremini or shiitake work beautifully, bringing umami richness and a meaty texture.
- Baby bok choy (4 cups, halved or quartered): The star veggie, tender with crisp stalks, delivering fresh green color and mild cabbage flavor.
- Soy sauce (2 tablespoons): Provides salty, savory backbone and deepens the stir-fry’s complexity.
- Oyster sauce (1 tablespoon): Or hoisin for a vegetarian twist; this sauce adds a luscious sweet-savory glaze.
- Sesame oil (1 teaspoon): For that unmistakable nutty aroma that finishes the dish.
- Sugar (1/2 teaspoon): Balances the salty and savory notes with just a touch of sweetness.
- Water (2 tablespoons): Helps create the perfect saucy consistency when combined with the other liquids.
- Sesame seeds and sliced green onions (optional): Add crunch and fresh color as a garnish to make the dish pop visually and texturally.
How to Make Bok Choy and Mushroom Stir Fry Recipe
Step 1: Sizzle the aromatics
Start by heating vegetable oil in a wide skillet or wok over medium-high heat. Once hot, toss in the minced garlic and grated ginger. Stir-fry for about 30 seconds just until their fragrance fills the kitchen—that warm, inviting scent signals the perfect base for the stir-fry.
Step 2: Cook the mushrooms
Add the sliced mushrooms to the pan and sauté for 3 to 4 minutes. You’ll notice the mushrooms release their moisture and start to brown slightly, concentrating their earthy flavors. This step builds the meaty, rich foundation that makes the dish so satisfying.
Step 3: Toss in the bok choy
Next, stir in the baby bok choy. Keep cooking for another 2 to 3 minutes until the leaves wilt just a little and the stalks stay crisp and bright. This ensures the bok choy maintains its lovely crunch, giving you that perfect contrast in texture.
Step 4: Mix and coat with sauce
In a small bowl, whisk together soy sauce, oyster sauce (or hoisin if you prefer vegetarian), sesame oil, sugar, and water. Pour this mixture over the veggies and toss everything together so each bite is coated with the delicious glaze. Let it cook for a final 1 to 2 minutes to marry the flavors and heat through.
Step 5: Finish and garnish
Remove the skillet from heat and sprinkle with sesame seeds and sliced green onions if you like a bit of extra crunch and pop of color. Serve it right away while it’s warm and fragrant.
How to Serve Bok Choy and Mushroom Stir Fry Recipe
Garnishes
The quick garnish of toasted sesame seeds and sliced green onions adds a perfect finishing touch, giving you contrast in texture and a burst of freshness that balances the rich sauce beautifully.
Side Dishes
This Bok Choy and Mushroom Stir Fry Recipe pairs wonderfully with steamed jasmine rice or fluffy quinoa for a complete meal. It also complements protein mains like grilled tofu, chicken, or shrimp, rounding out your dinner plate with a punch of veggies and umami.
Creative Ways to Present
For a fun twist, serve the stir-fry over crispy noodles or inside lettuce wraps for a light, hand-held option. You can also pack it as a vibrant lunchbox component that reheats beautifully without losing its inviting texture.
Make Ahead and Storage
Storing Leftovers
Store any leftover Bok Choy and Mushroom Stir Fry Recipe in an airtight container in the fridge for up to 3 days. The flavors actually develop further, making for delicious next-day meals.
Freezing
While best enjoyed fresh to retain the bok choy’s crispness, you can freeze the stir-fry if absolutely needed. Freeze in a suitable container for up to 1 month, but expect some texture softening upon thawing.
Reheating
Reheat leftovers gently in a skillet over medium heat to warm through evenly while keeping the bok choy from getting too soggy. Adding a splash of water or soy sauce can revive the saucy coating nicely.
FAQs
Can I use other types of mushrooms?
Absolutely! While cremini and shiitake work beautifully, button mushrooms or portobello slices are great alternatives. Each variety brings its own unique texture and flavor to the stir-fry.
Is there a vegetarian or vegan option for this recipe?
Yes. Simply swap oyster sauce for hoisin sauce or a mushroom-based vegetarian stir-fry sauce to keep it plant-based while still bursting with umami.
How do I keep the bok choy from becoming mushy?
Cooking over medium-high heat and for only a few minutes helps keep the bok choy crisp-tender. Avoid overcooking by adding it after the mushrooms and stirring just until wilted.
Can I add protein to this stir-fry?
Definitely! Tofu, thinly sliced chicken, beef, or shrimp can be added for a more substantial meal. Just cook the protein separately or ahead of the veggies and combine at the end.
What’s the best way to make this recipe gluten-free?
Simply substitute regular soy sauce with tamari or a gluten-free soy sauce alternative. Double-check the oyster sauce brand or use a gluten-free hoisin sauce to keep the dish gluten-free.
Final Thoughts
This Bok Choy and Mushroom Stir Fry Recipe is a shining example of how simple ingredients can come together to create something truly delightful. Its blend of textures and savory, slightly sweet glaze makes it irresistible any day of the week. I encourage you to try it for yourself—you’ll quickly see why it becomes a fast favorite in your cooking rotation!
Print
Bok Choy and Mushroom Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Stir Fry
- Cuisine: Asian
- Diet: Vegan
Description
A quick and flavorful vegan Bok Choy and Mushroom Stir Fry featuring fresh baby bok choy and savory mushrooms tossed in a delicious soy and oyster sauce glaze. This easy Asian-inspired side dish is perfect for a nutritious weeknight meal.
Ingredients
Vegetables
- 8 ounces mushrooms (sliced, such as cremini or shiitake)
- 4 cups baby bok choy (halved or quartered if large)
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
Sauces and Oils
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin for vegetarian option)
- 1 teaspoon sesame oil
Additional Ingredients
- 1/2 teaspoon sugar
- 2 tablespoons water
- Sesame seeds (for garnish, optional)
- Sliced green onions (for garnish, optional)
Instructions
- Heat the Oil and Aromatics: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant to release their flavors.
- Cook the Mushrooms: Add the sliced mushrooms to the pan and cook for 3 to 4 minutes, allowing them to release moisture and begin to brown, which enhances their umami taste.
- Stir-Fry the Bok Choy: Add the halved or quartered baby bok choy and cook for another 2 to 3 minutes, stirring frequently until the greens are just tender but still have a crisp texture.
- Prepare and Add Sauce: In a small bowl, combine soy sauce, oyster sauce (or hoisin for vegetarian), sesame oil, sugar, and water. Pour this sauce mixture into the skillet, tossing to coat the vegetables evenly.
- Glaze the Vegetables: Continue cooking for an additional 1 to 2 minutes until the vegetables are well coated with the sauce and heated through.
- Final Touches and Serve: Remove the stir fry from heat and garnish with sesame seeds and sliced green onions if desired. Serve hot as a flavorful side dish.
Notes
- For added protein, include tofu or thinly sliced chicken.
- Ensure bok choy remains slightly crisp by avoiding overcooking.
- Use tamari instead of soy sauce to make the recipe gluten-free.
