Mushroom & Bok Choy Stir‑Fry
This quick and healthy mushroom and bok choy stir-fry is packed with flavor and perfect for weeknight dinners. Made with fresh vegetables and savory Asian seasonings, it’s a simple, satisfying side or main dish ready in under 20 minutes.
Ingredients
- 2 tbsp vegetable oil
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 lb mixed mushrooms shiitake, cremini, button, sliced
- 4 cups bok choy chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce optional, for richer flavor
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water optional, for thickening
- Salt and pepper to taste
- Sliced green onions and sesame seeds for garnish
Instructions
Heat the oil
- In a large wok or skillet, warm the vegetable oil over medium-high heat.
Sauté garlic & ginger
- Add minced garlic and ginger, stirring continuously for about 30 seconds until fragrant.
Cook the mushrooms
- Add the sliced mushrooms. Cook 5–7 minutes until they brown and release their juices.
Add bok choy
- Stir in the chopped bok choy. Cook for 3–4 minutes until the leaves wilt and stems soften.
Add seasoning and sauce
- Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir to coat all the vegetables evenly.
Optionally thicken
- If you like a thicker sauce, stir in the cornstarch + water mixture and cook another minute until slightly thickened.
Adjust seasoning
- Taste and add salt or pepper as needed.
Serve & garnish
- Transfer to a serving dish and top with sliced green onions and sesame seeds. Serve immediately.
Notes
Extra vegetables:
Bell peppers, snap peas, baby corn, or snow peas can add more color and texture. Spice it up:
Add red pepper flakes or a dash of sriracha for heat. Add protein:
Stir in shrimp, chicken, or tofu—cook them first then add vegetables. Even cooking:
Cut mushrooms and bok choy uniformly so everything cooks at the same pace. Don’t overcrowd the pan:
Cook in batches if your pan is small to allow proper browning.
Bell peppers, snap peas, baby corn, or snow peas can add more color and texture. Spice it up:
Add red pepper flakes or a dash of sriracha for heat. Add protein:
Stir in shrimp, chicken, or tofu—cook them first then add vegetables. Even cooking:
Cut mushrooms and bok choy uniformly so everything cooks at the same pace. Don’t overcrowd the pan:
Cook in batches if your pan is small to allow proper browning.