If you are craving a vibrant, flavorful, and nutritious dish that comes together quickly, this Bok Choy and Mushroom Stir Fry Recipe is an absolute must-try. It blends the fresh crispness of baby bok choy with the rich, earthy tones of cremini mushrooms, all brought to life by an irresistible garlicky-ginger sauce that’s both savory and slightly sweet. Whether you need a weeknight dinner or a delightful side, this recipe’s simple ingredients and quick cooking time make it the perfect kitchen go-to that never fails to impress.
Ingredients You’ll Need
Getting this stir fry right starts with fresh, straightforward ingredients that each play their part in building a balanced dish. From the tender crunch of bok choy to the deep umami of mushrooms, every component is essential for taste, texture, and beautiful color.
- Baby bok choy (1 lb): Provides a crisp and slightly peppery green vegetable base that cooks to tender perfection.
- Cremini mushrooms (1 lb): Adds a deliciously earthy flavor with a meaty texture when sautéed until golden brown.
- Peanut oil (3 tbsp): Chosen for its high smoke point and subtle nutty flavor that enhances the stir fry without overpowering it.
- Garlic cloves, minced (4): Infuses the dish with aromatic pungency and depth.
- Ginger, grated (1-inch piece): Lends a warm, zesty kick that beautifully complements the garlic.
- Green onions, sliced (2): Brings fresh, mild onion notes and a pop of vibrant green color.
- Dried red chilies (2–3, optional): Offers a subtle heat to awaken the palate—skip if you prefer mild flavors.
- Soy sauce (3 tbsp): The salty backbone that enriches the dish with savory depth.
- Vegetarian oyster sauce (1 tbsp): Adds a sweet, umami-packed punch that rounds out the sauce beautifully.
- Sugar (1 tsp): Balances the salty and savory tones with a touch of gentle sweetness.
- Black pepper (½ tsp): Introduces a mild heat to keep things interesting.
- Sesame oil (1 tsp): Drizzled at the end for a fragrant, nutty aroma that completes the flavor profile.
- Cornstarch (1 tbsp) and water (2 tbsp): Mixed to create a slurry that thickens the sauce into a glossy finish.
How to Make Bok Choy and Mushroom Stir Fry Recipe
Step 1: Prep Your Fresh Ingredients
Start by trimming the ends of the baby bok choy and washing them thoroughly to remove any grit. If you have large bok choy, halve them lengthwise to ensure even cooking. Halve the cremini mushrooms to help them caramelize perfectly. Proper prep here sets the stage for textures that sing in the final dish.
Step 2: Whisk Up the Flavorful Sauce
In a small bowl, whisk together soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil. This is your magic mixture that brings balance — the salty, sweet, and nutty notes all come together harmoniously to coat your stir fry in flavor.
Step 3: Steam the Bok Choy
Heat the peanut oil in a large pan or wok and add the bok choy along with a splash of water. Cover and let it steam just until the stems become tender but still have a slight bite. This method preserves that crisp freshness while softening the greens enough to absorb flavors later.
Step 4: Sauté the Mushrooms
Remove the bok choy from the pan and add the mushrooms to the hot oil. Cook them undisturbed for a couple of minutes to encourage golden browning before stirring. This step is crucial for developing rich, meaty flavor and an irresistible texture.
Step 5: Build the Aromatic Base
Push the mushrooms to the side and toss in the minced garlic, grated ginger, sliced green onions, and dried red chilies if using. Sauté until the kitchen fills with their fragrant scent—this blend is what makes the stir fry feel like a warm, cozy hug.
Step 6: Combine Sauce and Thicken
Pour your pre-mixed sauce along with the cornstarch slurry into the pan. Stir well and simmer gently until the sauce thickens and becomes glossy, beautifully coating the mushrooms and aromatics. This step transforms the dish from simple veggies to a glossy, irresistible meal.
Step 7: Finish with the Bok Choy
Return the bok choy to the pan and toss gently to coat everything in the luscious sauce. This final stir melds the bright, fresh greens with the umami-rich mushrooms and silky sauce, ready to serve.
How to Serve Bok Choy and Mushroom Stir Fry Recipe
Garnishes
Sprinkle toasted sesame seeds or finely chopped fresh cilantro on top for a little extra crunch and fresh herbal brightness. A wedge of lime alongside adds a lovely tangy twist if you want to brighten each bite before digging in.
Side Dishes
This stir fry goes wonderfully with steamed jasmine rice or fluffy quinoa to soak up all that tasty sauce. For a low-carb option, cauliflower rice or even soba noodles make great companions.
Creative Ways to Present
Serve it in a cozy bowl paired with pickled vegetables on the side for a punch of acidity. Or try wrapping the stir fry in lettuce cups for a fun, hand-held appetizer or lunch—perfect for impressing guests or making weekday meals special.
Make Ahead and Storage
Storing Leftovers
Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it perfect for quick next-day meals or lunchboxes.
Freezing
This dish doesn’t freeze as well because the bok choy’s texture changes significantly when thawed. For best results, prepare fresh servings or freeze the mushrooms and sauce separately if needed.
Reheating
Reheat gently over medium heat in a skillet, adding a splash of water or broth if the sauce thickens too much. This keeps everything moist and tasty without overcooking the delicate bok choy.
FAQs
Can I use regular oyster sauce instead of vegetarian oyster sauce?
Absolutely! Regular oyster sauce works beautifully in this recipe if you are not vegetarian. It will add the same rich umami flavor with a touch of seafood sweetness.
Is bok choy the only vegetable that works here?
While bok choy is fantastic for its texture and flavor, you can also try other Asian greens like Chinese broccoli or napa cabbage for variation. Just adjust cooking times to keep the veggies tender-crisp.
How spicy is the dish with the dried red chilies?
The dried red chilies add a mild heat that tingles without overwhelming. Feel free to leave them out or add more if you love it spicy—the recipe is very customizable.
Can I make this recipe vegan?
Yes! This Bok Choy and Mushroom Stir Fry Recipe is already vegetarian and can be vegan by making sure your oyster sauce is plant-based, as noted, and by avoiding any animal-derived oils or broths.
What is the best pan to use for stir frying?
A wok is ideal because it heats evenly and allows easy stirring, but a large non-stick or cast-iron skillet will do the trick just fine. The key is to have a hot pan that can quickly cook the ingredients without steaming them.
Final Thoughts
This Bok Choy and Mushroom Stir Fry Recipe is everything you want in a quick, healthy, and delicious meal. The perfect balance of textures and savory-sweet notes will keep you coming back for more. Give it a whirl next time you want to treat yourself to something colorful, flavorful, and downright comforting!
Print
Bok Choy and Mushroom Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
A quick and flavorful Bok Choy and Mushroom Stir Fry combining tender bok choy and golden cremini mushrooms in a savory, slightly spicy sauce made with soy, vegetarian oyster sauce, and sesame oil. Perfect for a healthy, satisfying vegetarian meal ready in just 30 minutes.
Ingredients
Vegetables
- 1 lb (450g) baby bok choy
- 1 lb (450g) cremini mushrooms, halved
- 4 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 green onions, sliced
- 2–3 dried red chilies (optional)
Sauces & Oils
- 3 tbsp peanut oil
- 3 tbsp soy sauce
- 1 tbsp vegetarian oyster sauce
- 1 tsp sesame oil
Other
- 1 tsp sugar
- ½ tsp black pepper
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Prepare the bok choy: Trim and rinse the baby bok choy thoroughly. Halve them if they are large to ensure even cooking.
- Make the sauce mixture: In a small bowl, whisk together soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil until well combined.
- Steam the bok choy: In a large pan or wok, add peanut oil and water. Heat and add bok choy, steaming until tender but still crisp. Remove bok choy from the pan and set aside.
- Cook the mushrooms: In the same pan, add more oil if needed and cook the cremini mushrooms until they turn golden brown and release their moisture.
- Sauté aromatics: Add minced garlic, grated ginger, sliced green onions, and dried red chilies to the pan. Stir-fry for a few minutes until fragrant, being careful not to burn the garlic.
- Add sauce and thicken: Pour in the prepared sauce mixture along with the cornstarch slurry (cornstarch mixed with water). Stir continuously and simmer until the sauce thickens and becomes glossy.
- Combine and serve: Toss the steamed bok choy back into the pan with the sauce and mushrooms to coat evenly. Garnish as desired and serve immediately.
Notes
- Adjust the amount of dried red chilies according to your preferred heat level or omit for a milder dish.
- Vegetarian oyster sauce can be substituted with mushroom soy sauce or additional soy sauce for a similar flavor.
- Ensure not to overcook bok choy to retain its crisp texture and vibrant color.
- This dish pairs well with steamed rice or noodles for a complete meal.
- Use fresh ginger and garlic for the best aromatic flavor.
