Baby Bok Choy with Mushrooms
Elevate your weeknight dinner routine with this vibrant and savory Baby Bok Choy with Mushrooms stir-fry! Featuring tender-crisp baby bok choy, earthy mushrooms (shiitake, cremini, or button), and a fragrant trio of garlic, ginger, and sesame oil, this dish is a triumph of flavor and simplicity. A umami-rich sauce made with soy sauce, oyster sauce, and a touch of cornstarch perfectly coats the vegetables, creating a silky, satisfying finish. Ready in just 20 minutes, this quick and healthy recipe is perfect as a side dish or a light main when paired with steamed rice or noodles. Whether you’re seeking a plant-forward dinner idea or a cozy, Asian-inspired side, this dish is sure to delight!
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Recipe Information
Ingredients
- 6 heads Baby bok choy
- 200 grams Mushrooms (shiitake, cremini, or button)
- 3 Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 tablespoons Water or vegetable broth
- 1 teaspoon Cornstarch
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 Green onions (optional, sliced for garnish)
Instructions
Trim the bottom ends of the baby bok choy and separate the leaves. Wash thoroughly to remove any dirt or grit and pat dry.
Wipe the mushrooms clean with a damp towel and slice them into even pieces.
Peel and mince the garlic cloves and grate the ginger.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, water or vegetable broth, and cornstarch. Stir until the cornstarch is dissolved and set aside.
Heat a large skillet or wok over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and grated ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn them.
Add the sliced mushrooms to the skillet and cook for 3-4 minutes, stirring frequently, until they release their moisture and start to brown.
Add the baby bok choy to the skillet, and sprinkle with salt and black pepper. Stir-fry for 2-3 minutes, until the bok choy is tender but still slightly crisp.
Pour the sauce mixture into the skillet and stir well to coat the vegetables. Cook for an additional 1-2 minutes, until the sauce thickens slightly.
Remove from heat and transfer to a serving plate. Garnish with sliced green onions, if desired, and serve warm.
Nutrition Facts
Calories |
127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 621 mg | 27% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 2.5 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 604 mg | 13% | |
*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.
