Bok Choy with Mushrooms
Elevate your dinner table with the vibrant flavors of this Bok Choy with Mushrooms recipe, a quick and wholesome stir-fry that pairs tender-crisp baby bok choy with the earthy richness of cremini or shiitake mushrooms. Infused with the aromatic duo of garlic and fresh ginger, this dish is brought to life with a savory sauce made from soy sauce, oyster sauce, and a touch of sesame oil. Ready in just 20 minutes, this nutrient-packed, veggie-forward recipe is perfect as a side dish or served over steamed rice for a light and satisfying meal. Ideal for fans of Asian-inspired cuisine, this recipe is all about simple ingredients, bold flavors, and effortless preparation. Your kitchen will smell as amazing as this dish tastes!
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Recipe Information
Ingredients
- 4 heads Baby bok choy
- 250 grams Cremini or shiitake mushrooms
- 3 pieces Garlic cloves
- 1 inch piece Fresh ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 1 tablespoon Vegetable oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash the baby bok choy thoroughly, trim the ends, and cut each head lengthwise into halves or quarters depending on their size.
Rinse the mushrooms and slice them thinly.
Mince the garlic cloves and finely grate or mince the ginger.
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and water to create a sauce. Set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant but not browned.
Add the mushrooms to the pan and stir-fry for 3-4 minutes, until they are softened and any moisture has evaporated.
Push the mushrooms to one side of the pan and add the bok choy. Stir-fry the bok choy for about 2 minutes, until the green leaves wilt and the stems become tender yet crisp.
Pour the sauce mixture into the pan and stir well to coat the mushrooms and bok choy evenly.
Season with salt and black pepper to taste. Cook for another 1-2 minutes, until the sauce thickens slightly.
Remove from heat and serve immediately as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.2 g | 37% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2716 mg | 118% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 14.2 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 921 mg | 71% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 3346 mg | 71% | |
*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.
