Baby Bok Choy and Mushroom Stir Fry
Elevate your weeknight dinners with this quick and flavorful Baby Bok Choy and Mushroom Stir Fry, a dish that beautifully balances fresh vegetables and savory Asian-inspired flavors. Tender-crisp baby bok choy pairs harmoniously with earthy mushrooms, aromatic garlic, and ginger, all brought together in a glossy sauce made with soy sauce, oyster sauce, sesame oil, and a touch of cornstarch for the perfect silky consistency. Ready in just 25 minutes, this stir fry is not only easy to make but also versatile—serve it as a vibrant side dish or atop steamed rice for a satisfying vegetarian main course. Ideal for fans of healthy, quick, and delicious meals, this recipe will become a go-to in your kitchen repertoire.
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Recipe Information
Ingredients
- 4 heads Baby bok choy
- 2 cups Button mushrooms (or cremini mushrooms)
- 3 cloves Garlic
- 1 inch piece Ginger
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Neutral cooking oil (e.g., vegetable oil)
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 1 pinch White pepper (optional)
Instructions
Wash the baby bok choy thoroughly to remove any dirt and grit. Trim the bottom of each bok choy head and separate the leaves. Pat them dry with a clean towel.
Slice the mushrooms into thin pieces. Peel and finely mince the garlic. Peel and finely julienne or mince the ginger.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, water, and cornstarch until smooth. Set aside.
Heat a large skillet or wok over medium-high heat. Add the neutral cooking oil and swirl to coat the surface.
Add the garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Add the mushrooms to the skillet and stir-fry for 3-4 minutes until they release their moisture and start to brown.
Add the baby bok choy to the skillet and stir-fry for 2-3 minutes until the leaves start to wilt and the stems turn tender-crisp.
Give the sauce mixture a quick stir, then pour it into the skillet. Stir everything together to coat the vegetables evenly.
Cook for another 1-2 minutes, allowing the sauce to thicken slightly. Sprinkle with a pinch of white pepper if desired.
Remove from heat and transfer the stir fry to a serving dish. Serve warm as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 609 mg | 26% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.7 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 439 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
