Stir Fried Bok Choy and Mushrooms
Elevate your weeknight dinner with this quick and flavorful Stir Fried Bok Choy and Mushrooms recipe, a perfect harmony of tender baby bok choy and earthy shiitake mushrooms (or button mushrooms). Infused with the bold flavors of garlic, fresh ginger, and a savory sauce made from soy sauce, oyster sauce, and sesame oil, this dish comes together in just 20 minutes, making it a delightful option for busy days. The high-heat stir-frying technique ensures the vegetables remain crisp-tender, while the cornstarch-based sauce adds a glossy finish that perfectly clings to every bite. Whether served with steamed rice, noodles, or as a side dish, this vegan-friendly stir fry is packed with freshness and umami, guaranteed to satisfy your cravings.
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Recipe Information
Ingredients
- 4 heads baby bok choy
- 8 oz shiitake mushrooms (or button mushrooms)
- 2 tbsp vegetable oil
- 4 cloves garlic
- 1 tbsp fresh ginger
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 3 tbsp water
- 0.25 tsp salt
- 0.25 tsp black pepper
- 2 stalks green onions (optional, for garnish)
Instructions
Wash the baby bok choy thoroughly under running water to remove grit or dirt. Trim the ends and separate the leaves if necessary. Pat dry and set aside.
Clean the mushrooms with a damp paper towel or cloth. For shiitake mushrooms, remove the tough stems and slice the caps into thin pieces. For button mushrooms, slice them uniformly.
Peel and mince the garlic. Peel and finely grate the fresh ginger.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water. Stir until the cornstarch is dissolved completely. Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Once hot, add the vegetable oil.
Add the minced garlic and ginger to the skillet and sauté for 30 seconds, stirring constantly to avoid burning.
Increase the heat to high and add the mushrooms. Cook for 3–4 minutes, stirring occasionally, until the mushrooms release their water and start to brown.
Add the bok choy to the skillet. Stir-fry for 2–3 minutes until the leaves wilt and the stems become tender but still crisp.
Season with salt and black pepper to taste.
Pour the prepared sauce over the bok choy and mushrooms. Stir well and cook for another 1–2 minutes until the sauce thickens and evenly coats the vegetables.
Remove from heat, garnish with sliced green onions if using, and serve immediately.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2728 mg | 119% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 16.2 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 919 mg | 71% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3052 mg | 65% | |
*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.
