Bok Choy and Mushroom Stir Fry Recipe

This vibrant Bok Choy and Mushroom Stir Fry is one of those lightning-fast, flavor-packed dishes that instantly becomes a weeknight favorite. It’s brimming with tender greens, earthy mushrooms, zippy ginger, and a glossy savory sauce—every bite is as comforting as it is healthy.

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Ingredients You’ll Need

This Bok Choy and Mushroom Stir Fry proves that a handful of fresh, vibrant ingredients can deliver a dish that’s both simple to make and deeply satisfying. Here’s why each ingredient deserves its spot in the pan:

• Vegetable oil: Neutral and perfect for high-heat cooking, it lets the aromatics and veggies shine through.
• Garlic (minced): The unmistakable aroma of garlic adds instant depth and irresistible savoriness.
• Fresh ginger (minced): Ginger’s zippy heat lifts the entire dish, bringing brightness to every bite.
• Baby bok choy (halved): Tender yet crisp, bok choy brings both freshness and nutrition to the stir fry.
• Mushrooms (sliced): Earthy and meaty, mushrooms soak up the sauce while adding a hearty texture.
• Soy sauce: Provides that essential salty, umami backbone for the glossy sauce.
• Oyster sauce (optional): If you use it, it adds complex, savory-sweet flavor—completely next-level!
• Sesame oil: Just a drizzle gives a wonderfully toasty, nutty finish.
• Crushed red pepper flakes (optional): For those who like a little heat and an aromatic kick.
• Cornstarch mixed with water: This quick slurry thickens the sauce and helps it cling to every veggie.
• Sesame seeds: Sprinkled at the end, they add crunch and a lovely visual pop.

Variations

Stir fries are endlessly customizable—and this Bok Choy and Mushroom Stir Fry is no exception! Feel free to experiment with your favorite veggies, sauces, or proteins to make it your own and suit whatever’s in your fridge or pantry.

• Protein Boost: Add cubed tofu, thin-sliced chicken, or shrimp for an extra heartiness—the technique stays the same!
• Spicy Kick: Turn up the heat by adding more red pepper flakes or a splash of chili garlic sauce.
• Sauce Swap: Use vegetarian oyster sauce or even hoisin for a slightly sweeter, rich flavor profile.
• Different Greens: Swap bok choy for napa cabbage, spinach, or broccolini for a fresh twist.

How to Make Bok Choy and Mushroom Stir Fry

Step 1: Prep Your Veggies

Make sure your bok choy is thoroughly rinsed (those stalk crevices love to hide dirt) and sliced in half or quarters if large. Wipe and gently slice your mushrooms. Quick, careful prep ensures even cooking and a beautiful presentation.

Step 2: Sauté the Aromatics

Heat the vegetable oil in a hot wok or skillet over medium-high heat. Add the minced garlic and ginger, stirring rapidly for about 30 seconds—just until the kitchen smells absolutely incredible and the edges sizzle (don’t let them brown!).

Step 3: Stir-Fry Bok Choy and Mushrooms

Toss in your bok choy and mushrooms, turning up the heat. Stir-fry for 3–4 minutes, tossing regularly. You’re aiming for softened mushrooms and bok choy that’s bright green but just-tender—it should still have a little crunch in the stems.

Step 4: Flavor & Finish the Sauce

Add the soy sauce, oyster sauce (if using), sesame oil, and crushed red pepper flakes. Toss so the veggies are evenly coated, then drizzle in the cornstarch slurry. Stir constantly—the sauce will turn glossy and thick in less than a minute.

Step 5: Serve Immediately

Transfer your Bok Choy and Mushroom Stir Fry to a serving dish right away and sprinkle with sesame seeds. It’s best enjoyed hot and fresh, with every veggie glistening in the savory sauce!

How to Serve Bok Choy and Mushroom Stir Fry

Garnishes

To really highlight your stir fry’s flavors, finish with a scattering of toasted sesame seeds and a few sliced green onions. If you’re feeling festive, a touch of fresh red chili or a squeeze of lime adds both color and zing!

Side Dishes

Bok Choy and Mushroom Stir Fry is wonderful over fluffy steamed white or brown rice. For a low-carb option, serve it atop cauliflower rice or alongside stir-fried noodles—the savory sauce clings so beautifully to every grain or noodle.

Creative Ways to Present

For a fun twist, serve your stir fry in lettuce cups for a fresh, hands-on appetizer, or pile it atop crispy wonton shells as a playful canape. On special nights, present it in a shallow bowl topped with a jammy soft-boiled egg and a shower of microgreens—stunning!

Make Ahead and Storage

Storing Leftovers

Store any leftover Bok Choy and Mushroom Stir Fry in a tightly sealed container in the fridge. It will stay fresh and tasty for about 2–3 days—the veggies will soften a touch, but the flavors intensify beautifully.

Freezing

While stir-fried veggies generally aren’t ideal for freezing (the texture softens significantly), you can freeze leftovers in an airtight container for up to two months. Thaw gently in the fridge before reheating for best results.

Reheating

To reheat, toss your stir fry in a hot skillet for just a couple of minutes, stirring until everything is piping hot. If the sauce has thickened too much, add a splash of water or broth to revive the glossy consistency.

FAQs

Final Thoughts

If you’re craving a quick, nourishing dinner that’s bursting with color and flavor, you simply have to try this Bok Choy and Mushroom Stir Fry. It’s easy, irresistible, and customizable—honestly, friends always ask for seconds. Don’t wait—give it a whirl and make it your new go-to veggie stir fry!

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