Print

Bok Choy and Mushroom Stir Fry

Bok Choy and Mushroom Stir Fry
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in a vibrant and nutritious meal with this Bok Choy and Mushroom Stir Fry, a quick and delightful dish perfect for busy weeknights. In just 23 minutes, you can bring together tender mushrooms and crisp bok choy, all enveloped in a savory garlic-ginger sauce that promises to satisfy your cravings. Whether served over fluffy steamed rice or as a captivating side dish, this stir fry is not only adaptable but also family-friendly. With its fresh flavors and appealing textures, it’s an ideal meal for any occasion, from family dinners to gatherings with friends. Customize it with your favorite veggies or proteins for a dish that never gets boring!

Ingredients

Scale
  • 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 the size is too big)
  • 4 dried Chinese chili peppers
  • 2 garlic cloves (minced)
  • 1 thumb ginger (minced)
  • 2 green onions (sliced)

Instructions

  1. Prepare the sauce by mixing water, soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil in a bowl.
  2. Create a slurry by combining cornstarch with water until smooth.
  3. Steam bok choy in a skillet with water and salt for 30 seconds; then set aside.
  4. Sear mushrooms in peanut oil over high heat until browned.
  5. Add chili peppers, garlic, ginger, and green onions to the skillet until fragrant.
  6. Pour the sauce into the pan, mix well, add the slurry, and cook until thickened.

Nutrition

Find it online: https://findrecipe.net/bok-choy-and-mushroom-stir-fry/