When it comes to quick, nutritious, and delicious meals, stir-frying is a method that never disappoints. Originating from China, stir-frying has become a beloved cooking technique across many Asian cuisines due to its simplicity and ability to preserve the vibrant flavors of fresh ingredients.
Today, I’m sharing a delightful recipe for Mushroom and Bok Choy Stir-Fry—a dish that’s perfect for weeknight dinners or whenever you’re craving something wholesome and satisfying.
This recipe highlights the earthy flavors of mushrooms paired with the crisp, slightly sweet taste of bok choy. It’s not only easy to prepare but also highly versatile, making it a fantastic addition to your cooking repertoire. Whether you’re a seasoned home cook or just starting out in the kitchen, this dish is straightforward and ensures a nutrient-packed meal that everyone will love.
Why You’ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes, it’s perfect for busy weeknights.
- Customizable: You can switch up the vegetables or add your favorite protein.
- Healthy and Delicious: Packed with vitamins, minerals, and fresh flavors.
- Pairs Perfectly: Serve it with steamed rice, miso soup, or a simple side salad for a complete meal.
Let’s dive into the recipe!
Mushroom and Bok Choy Stir-Fry
Ingredients
- 2 tablespoons vegetable oil (such as canola or peanut oil)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 pound mixed mushrooms (shiitake, cremini, and button mushrooms work great), sliced
- 4 cups bok choy, chopped (both leaves and stems)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for a richer, umami flavor)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- Salt and pepper to taste
- Sliced green onions and sesame seeds for garnish
Instructions
- Prep Your Ingredients: Start by cleaning and slicing the mushrooms and chopping the bok choy. Mince the garlic and ginger for that aromatic base.
- Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat. A hot pan is essential for achieving that signature stir-fry texture.
- Cook the Aromatics: Add the minced garlic and ginger to the hot oil. Stir constantly for about 30 seconds until fragrant—be careful not to burn them.
- Sauté the Mushrooms: Toss in the sliced mushrooms and cook for 5–7 minutes. Stir occasionally until they begin to brown and release their natural juices.
- Add the Bok Choy: Stir in the chopped bok choy. Cook for 3–4 minutes, allowing the leaves to wilt and the stems to become tender yet crisp.
- Season and Sauce: Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir well to coat all the vegetables evenly. If you prefer a thicker sauce, add the cornstarch mixture at this stage and cook for an additional minute until the sauce thickens.
- Taste and Adjust: Season with salt and pepper to taste. Remember that soy sauce adds saltiness, so adjust accordingly.
- Garnish and Serve: Transfer the stir-fry to a serving dish. Garnish with sliced green onions and sesame seeds for an extra layer of flavor and texture. Serve immediately with steamed jasmine or brown rice.
Serving Suggestions
This Mushroom and Bok Choy Stir-Fry pairs beautifully with a variety of sides. Here are some ideas to round out your meal:
- Steamed Rice: Jasmine or brown rice is perfect for soaking up the savory sauce.
- Miso Soup: A light miso soup complements the umami flavors of the stir-fry.
- Cucumber Salad: A refreshing cucumber salad adds a cool contrast to the warm dish.
- Protein Additions: For a heartier meal, consider adding grilled tofu, shrimp, or sliced chicken breast.
Tips and Variations
- Customize Your Veggies: Don’t have bok choy? Swap it out for spinach, kale, or napa cabbage. You can also add colorful veggies like bell peppers, snap peas, or baby corn for extra flavor and visual appeal.
- Spice It Up: If you love heat, sprinkle in red pepper flakes or drizzle some sriracha sauce into the stir-fry.
- Boost Protein: To make this dish more filling, add cooked shrimp, tofu cubes, or thinly sliced chicken breast. Cook your protein first, set it aside, then add it back in after sautéing the vegetables.
- Experiment with Mushrooms: While shiitake, cremini, and button mushrooms work wonderfully in this recipe, feel free to try other varieties like oyster mushrooms or enoki for different textures.
- Make It Vegan: Simply omit the oyster sauce or substitute it with a vegan alternative like mushroom sauce or hoisin sauce.
Why Stir-Frying is So Great
Stir-frying isn’t just about speed—it’s also about preserving the natural flavors and nutrients of your ingredients. The high heat cooks vegetables quickly, ensuring they stay crisp-tender while retaining their vibrant colors and nutritional value. Plus, it’s a fantastic way to use up leftover veggies in your fridge!
Final Thoughts
This Mushroom and Bok Choy Stir-Fry is proof that healthy eating doesn’t have to be complicated or time-consuming. With just a handful of fresh ingredients and pantry staples, you can create a dish that’s bursting with flavor and packed with nutrients. Whether you’re cooking for yourself or feeding your family, this recipe is sure to become a go-to favorite.
So grab your wok (or skillet) and give this recipe a try! Don’t forget to share your creations in the comments below—I’d love to hear how you made this dish your own. Happy cooking!
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Mushroom and Bok Choy Stir-Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stir-Fry
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Description
This quick and healthy Mushroom and Bok Choy Stir-Fry brings together earthy mushrooms, crisp bok choy, and a savory sauce for a flavorful, nutrient-packed dish. Perfect for busy weeknights, this stir-fry can stand alone or be paired with rice, tofu, or chicken for a more filling meal.
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 pound mixed mushrooms (shiitake, cremini, button), sliced
- 4 cups bok choy, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional)
- Salt and pepper, to taste
- Sliced green onions and sesame seeds, for garnish
Instructions
Heat vegetable oil in a large wok or skillet over medium-high heat.
Add garlic and ginger, and stir constantly for 30 seconds until fragrant.
Add sliced mushrooms and cook 5–7 minutes, until browned and juicy.
Stir in chopped bok choy and cook another 3–4 minutes until wilted and tender.
Add soy sauce, oyster sauce (if using), and sesame oil; stir to coat evenly.
If you prefer a thicker sauce, stir in the cornstarch-water mixture and cook 1 more minute.
Season with salt and pepper to taste.
Transfer to a serving dish, garnish with green onions and sesame seeds, and serve immediately.
Notes
Feel free to add other vegetables like bell peppers, snap peas, or baby corn.
For a spicy version, add red pepper flakes or sriracha.
To make it more filling, serve with steamed rice or add grilled tofu, shrimp, or chicken.
Make it vegan by skipping the oyster sauce or using a plant-based version.
Nutrition
- Serving Size: 1 serving
- Calories: ~150 (approximate)
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 0 mg
