There’s something incredibly satisfying about a quick, vibrant stir-fry that fills your kitchen with amazing aromas and leaves you feeling nourished and happy. This Bok Choy and Mushroom Stir-Fry Recipe is one of those simple yet impressive dishes that brings together tender mushrooms and crisp bok choy in a savory sauce that’s bursting with flavor. Whether you’re looking for a speedy weeknight dinner or a delightful side to complement your main, this recipe hits all the right notes with its perfect balance of textures and bright, fresh flavors.
Ingredients You’ll Need
All the ingredients in this Bok Choy and Mushroom Stir-Fry Recipe are straightforward but each plays a crucial role in building the taste and texture that make this dish shine. From the nutty sesame oil to the earthy mushrooms and crisp leafy greens, every element adds something special.
- Sesame oil: Adds a fragrant, nutty aroma that’s essential in Asian stir-fries.
- Vegetable oil: Provides a neutral base for high-heat cooking without overpowering flavors.
- Garlic, minced: Gives the dish a sharp, pungent depth that wakes up your palate.
- Fresh ginger, grated: Brings warmth and a subtle zesty brightness for balance.
- Cremini or shiitake mushrooms, sliced: Offer a meaty texture and umami richness that’s absolutely delicious.
- Baby bok choy, halved or chopped: Provides refreshing, crisp greens that contrast beautifully with the mushrooms.
- Soy sauce: The savory backbone that seasons everything perfectly.
- Oyster sauce (optional): Adds extra umami and a lightly sweet complexity.
- Cornstarch mixed with water (optional): Helps thicken the sauce to coat every bite luxuriously.
- Crushed red pepper flakes (optional): For a gentle kick of heat that lifts the flavors.
- Sesame seeds and sliced green onions (for garnish): Provide a final touch of texture and fresh color to make your dish pop.
How to Make Bok Choy and Mushroom Stir-Fry Recipe
Step 1: Heat the Oils and Infuse with Garlic and Ginger
Start by heating the sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Once the oils are hot, toss in the minced garlic and grated ginger. Stir-fry these aromatics quickly for about 30 seconds until you can smell that irresistible fragrant blend filling your kitchen. This step sets the aromatic foundation for the whole dish.
Step 2: Cook the Mushrooms until Tender and Browned
Add the sliced cremini or shiitake mushrooms to the skillet and cook them for about 4 to 5 minutes, stirring occasionally. You’ll notice the mushrooms release moisture and then start to brown beautifully—this browning is where their flavor deepens and adds richness to the stir-fry.
Step 3: Add Bok Choy and Stir-Fry Until Crisp-Tender
Next, add your baby bok choy to the pan. Whether halved lengthwise or chopped, stir-fry it for 3 to 4 minutes. You want the bok choy to wilt just enough to be tender but still have that satisfying crispness, which adds lovely texture contrast to the mushrooms.
Step 4: Season with Sauces and Optional Thickener
Stir in the soy sauce and oyster sauce, if using. This combination creates a savory, umami-rich coating that brings the whole dish together. If you prefer a thicker sauce that clings to the mushrooms and greens, add the cornstarch slurry now and cook for one more minute while stirring to thicken everything evenly.
Step 5: Final Touches and Garnish
Once everything is cooked to perfection, remove the skillet from heat. Sprinkle on sesame seeds and sliced green onions for a burst of fresh flavor and a bit of crunch. Serve your Bok Choy and Mushroom Stir-Fry Recipe piping hot over rice or noodles, and prepare to delight in every bite.
How to Serve Bok Choy and Mushroom Stir-Fry Recipe
Garnishes
Garnishing with toasted sesame seeds and fresh, bright green onions not only adds texture but also elevates the visual appeal of your dish. Feel free to sprinkle on a few red pepper flakes if you want a subtle heat to complement the earthy mushrooms and crisp bok choy.
Side Dishes
This stir-fry pairs gorgeously with steamed jasmine rice or brown rice for a wholesome meal. You can also serve it alongside noodles or even quinoa for a modern twist. For a heartier spread, add marinated tofu or grilled shrimp as a protein boost alongside your colorful vegetables.
Creative Ways to Present
For a fun presentation, serve the stir-fry inside lettuce cups or over a bed of cauliflower rice if you’re aiming for a low-carb option. Wrapping the flavorful vegetables in warmed bao buns or pairing with crispy spring rolls can make your meal feel like a restaurant-quality experience at home.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Bok Choy and Mushroom Stir-Fry Recipe, store them in an airtight container in the refrigerator. They’ll keep well for up to 2 days, making a quick and delicious lunch or dinner option the next day.
Freezing
This stir-fry freezes okay, but because bok choy is a leafy green, its texture may soften after freezing and reheating. If you want to freeze, cool the dish completely, transfer to a freezer-safe container, and use within 1 month for the best flavor and texture.
Reheating
Reheat gently in a skillet over medium heat to avoid making the vegetables mushy, or microwave in short bursts, stirring in between, until warmed through. Adding a splash of soy sauce or a drizzle of sesame oil when reheating can help revive the flavors.
FAQs
Can I use other types of mushrooms in this Bok Choy and Mushroom Stir-Fry Recipe?
Absolutely! While cremini and shiitake mushrooms are recommended for their rich flavor and texture, you can use button mushrooms or oyster mushrooms if that’s what you have on hand. Each variety will bring a slightly different but delicious twist to the dish.
Is this recipe suitable for vegans?
Yes, to keep it vegan, simply skip the oyster sauce or replace it with a vegan mushroom-based sauce or extra soy sauce. This dish is naturally plant-based and can easily fit into a vegetarian or vegan diet.
How spicy is this stir-fry?
The spice level is very mild by default, only a subtle warmth if you add the optional crushed red pepper flakes. You can adjust the amount or omit it completely to suit your taste.
Can I add protein to make this a complete meal?
Definitely! Tofu, tempeh, or cooked shrimp make excellent additions. Add tofu by pan-frying it first for extra crispness, or stir in pre-cooked shrimp at the end for a quick, protein-packed meal.
What can I substitute if I don’t have bok choy?
If bok choy isn’t available, baby spinach, choy sum, or even napa cabbage can work well as substitutes. They provide similar textures and flavors that complement the mushrooms in this stir-fry beautifully.
Final Thoughts
This Bok Choy and Mushroom Stir-Fry Recipe is truly a go-to for anyone wanting a quick, satisfying, and flavorful meal that’s easy to throw together anytime. Its fresh ingredients, simple methods, and flexible nature mean you can tailor it exactly to your taste. Give it a try and get ready to welcome a new favorite dish into your kitchen repertoire!
Print
Bok Choy and Mushroom Stir-Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course, Side Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegan, Vegetarian
Description
This Bok Choy and Mushroom Stir-Fry is a quick and flavorful Asian-inspired dish featuring tender cremini or shiitake mushrooms and crisp baby bok choy, stir-fried with aromatic garlic and ginger. Enhanced with savory soy and oyster sauces, it’s a delicious vegan and vegetarian main or side dish perfect to serve over rice or noodles.
Ingredients
Oils and Aromatics
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Vegetables
- 8 oz cremini or shiitake mushrooms, sliced
- 1 lb baby bok choy, halved lengthwise or chopped
Sauces and Seasonings
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for extra umami)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- Sesame seeds
- Sliced green onions
Instructions
- Heat oil and aromatics: Warm the sesame oil and vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, stir-frying for about 30 seconds until fragrant, to infuse the oils with flavor.
- Cook mushrooms: Add the sliced mushrooms to the skillet and cook for 4 to 5 minutes, stirring occasionally, until they become tender and develop a golden brown color.
- Stir-fry bok choy: Add the halved or chopped baby bok choy and continue stir-frying for 3 to 4 minutes, just until the greens are wilted but still maintain a crisp texture.
- Add sauces and thicken (optional): Stir in the soy sauce and oyster sauce for depth of flavor. If you prefer a thicker sauce, add the cornstarch slurry and cook for an additional minute, stirring continuously to evenly coat the ingredients. Optionally, sprinkle crushed red pepper flakes for some heat.
- Garnish and serve: Remove from heat and sprinkle with sesame seeds and sliced green onions. Serve the stir-fry hot over steamed rice or noodles for a complete meal.
Notes
- Use tamari instead of soy sauce and a gluten-free oyster sauce or skip it altogether to make this recipe gluten-free.
- Add protein such as tofu or shrimp to transform this side dish into a full meal.
- Adjust crushed red pepper flakes according to your spice preference.
- This stir-fry is best enjoyed immediately to retain its crisp texture.
