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Bok Choy and Mushroom Stir Fry

Bok Choy and Mushroom Stir Fry
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Bok Choy and Mushroom Stir Fry is a quick, vibrant dish that brings the flavors of Asian cuisine right to your dinner table. This recipe features tender baby bok choy and earthy brown mushrooms, all sautéed in a savory ginger-garlic brown sauce. Perfect for busy weeknights, this stir fry comes together in under 30 minutes and can be served as a satisfying main course over rice or as a delightful side dish for family gatherings. Packed with vegetables and low in calories, it’s a wholesome meal that everyone will love. Customize it by adding extra veggies or protein options like tofu for a personal touch!

Ingredients

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  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 lb baby bok choy (cut to large bite-size pieces)
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil
  • 1 lb brown mushrooms (halved or quartered if too big)
  • 4 dried Chinese chili peppers
  • 2 garlic cloves (minced)
  • 1 thumb ginger (minced)
  • 2 green onions (sliced)

Instructions

  1. In a small bowl, mix together all the sauce ingredients—water, soy sauce, vegetarian oyster sauce, sugar, black pepper, sesame oil, cornstarch, and additional water.
  2. In another small bowl, combine the slurry ingredients by mixing together cornstarch and water until fully blended.
  3. Heat 1/4 cup of water in a large skillet over medium-high heat until boiling. Add the baby bok choy along with a pinch of salt. Cover and steam for about 30 seconds. Uncover and stir before covering again for another 30 seconds until softened.
  4. Wipe down your skillet to remove any excess water then add 2 tablespoons of peanut oil over high heat. Once hot, add the mushrooms without stirring for about one minute. Flip them over after that time and continue cooking until browned.
  5. Move your seared mushrooms to one side of the pan. On the other side, pour in another half tablespoon of oil along with dried chili peppers, minced garlic, ginger, and sliced green onions. Stir everything together until fragrant.
  6. Pour your prepared sauce into the pan with all the ingredients. Cook while stirring for about 30 seconds before adding your slurry mixture. Mix everything well until it thickens.

Nutrition

Find it online: https://thecookingboard.com/bok-choy-and-mushroom-stir-fry/