Bok Choy and Mushroom Stir Fry Recipe

This Bok Choy and Mushroom Stir Fry is a vibrant, flavor-packed dish that comes together in just 20 minutes. The tender-crisp bok choy and juicy mushrooms soak up a rich, savory sauce, making it a weeknight favorite that’s as nourishing as it is irresistible!

this …

Ingredients You’ll Need

Part of the magic of this Bok Choy and Mushroom Stir Fry is how it transforms a handful of pantry staples and crisp veggies into something absolutely mouthwatering. Each ingredient truly shines, lending its unique texture or depth to the final dish.

• Vegetable oil: Choose a neutral oil like canola or sunflower—perfect for high-heat stir frying and letting veggies take center stage.
• Garlic: Freshly minced garlic brings irresistible aroma and sharp flavor to the base.
• Fresh ginger: A hint of ginger keeps everything bright and zesty; don’t skip it!
• Baby bok choy: These tiny greens cook up tender and sweet, adding beautiful color with both stems and leaves.
• Mushrooms: Any variety—button, cremini, or shiitake—will soak up the sauce and provide earthy umami depth.
• Soy sauce: The foundation of the stir fry’s savory flavor—it ties all the ingredients together.
• Oyster sauce (optional): Just a tablespoon delivers that classic “wok hay” taste and a silky finish.
• Sesame oil: Adds a gorgeous nutty aroma; a little drizzle at the end goes a long way.
• Crushed red pepper flakes (optional): For a hint of heat—add more if you like it bold!
• Cornstarch mixed with water: This quick slurry thickens the sauce until it clings to every veggie.
• Sesame seeds: For a final pop of crunch and a toasted finish.

Variations

The beauty of a Bok Choy and Mushroom Stir Fry is that it becomes whatever you need it to be—lunch, dinner, vegan, spicy, or tailored with your favorite extras. If you love experimenting, you’ll adore these easy twists!

• Turn it Vegan: Simply skip the oyster sauce or swap in a vegan version for the same rich, umami punch—no compromise on flavor.
• Add Protein: Toss in tofu cubes or thin slices of chicken or shrimp; just flash-fry them first, then continue with the recipe.
• Mix up the Mushrooms: Try shiitake, king oyster, or even a wild mushroom medley for deeper, earthier flavors.
• Spice it Up: Add extra red pepper flakes or fresh chilies if you’re a fan of real heat.

How to Make Bok Choy and Mushroom Stir Fry

Step 1: Prep the Vegetables

Start by giving your bok choy and mushrooms a quick clean. Slice the baby bok choy in half lengthwise (or quarters if they’re large), and slice your mushrooms. Laying everything out, prepped and ready, sets you up for stir fry success!

Step 2: Sauté Aromatics

Heat your skillet or wok over medium-high heat and drizzle in the vegetable oil. When hot, add the minced garlic and ginger—stir constantly! The aroma will draw everyone to the kitchen, and you want them just golden and fragrant, not browned.

Step 3: Stir Fry the Bok Choy and Mushrooms

Toss the bok choy and mushrooms into your pan. Keep everything moving—high, even heat lets the veggies sear a little while staying crisp-tender. Stir fry until the bok choy turns vivid green and the mushrooms start to soften, about 3-4 minutes.

Step 4: Add Sauces and Seasonings

Drizzle in your soy sauce, oyster sauce (if using), sesame oil, and a pinch of red pepper flakes. Quickly toss to coat everything, letting each piece get a glossy embrace from the sauce.

Step 5: Thicken the Sauce

Give your cornstarch slurry a quick stir, pour it in, and keep everything bubbling just until the sauce clings to the veggies. You want it silky, not soupy—this only takes about 1 minute.

Step 6: Finish and Serve

Sprinkle the stir fry with sesame seeds, dish it up while it’s piping hot, and get ready for the rave reviews! The Bok Choy and Mushroom Stir Fry is ready to steal the show at your table.

How to Serve Bok Choy and Mushroom Stir Fry

Garnishes

Finish your Bok Choy and Mushroom Stir Fry with a generous shower of toasted sesame seeds—delicate, nutty, and so pretty. If you’re feeling fancy, add ribbons of scallion, a sprinkle of fresh cilantro, or a squeeze of lime for a burst of fresh flavor.

Side Dishes

This stir fry truly shines served over fluffy jasmine rice or nutty brown rice, letting you capture all that heavenly sauce. You could tuck it into lettuce cups for a lighter vibe, or pair it with steamed dumplings for a cozy, family-style spread.

Creative Ways to Present

For a meal that feels special, pile the stir fry high on a decorative platter and top with an extra drizzle of sesame oil. Or, serve in individual bowls with a colorful garnish station where everyone adds their own sesame seeds, chili crunch, or crushed peanuts—fun and interactive!

Make Ahead and Storage

Storing Leftovers

Leftover Bok Choy and Mushroom Stir Fry keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors even deepen, making it a great meal-prep option for busy weeks.

Freezing

While mushrooms freeze well, bok choy can turn soft and a bit watery after freezing. If you do freeze it, cool completely and pack in freezer-safe bags—just expect the texture to be softer when reheated.

Reheating

To reheat, sauté gently in a hot pan with a splash of water or microwave covered until warmed through. This keeps the sauce from drying out and revives the stir fry’s fresh taste.

FAQs

Final Thoughts

If you’re craving something easy, wholesome, and packed with flavor, give this Bok Choy and Mushroom Stir Fry a spot in your meal rotation. It’s one of those quick wins that feels special every time—so tie on your apron and treat yourself (and your loved ones!) to a seriously tasty stir fry night.

Print