Description
Bok Choy and Mushroom Stir Fry is a vibrant and flavorful dish that effortlessly combines the earthy taste of mushrooms with the tender crunch of baby bok choy. Perfect for busy weeknights, this quick stir fry can be prepared in just 20 minutes, making it an excellent option for a nutritious meal without sacrificing flavor. The dish is enhanced with aromatic garlic and ginger, and can easily accommodate your favorite protein or additional vegetables for added variety. Whether served as a main course over rice or noodles, or as a lively side dish at gatherings, this Bok Choy and Mushroom Stir Fry is sure to impress.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1 pound baby bok choy, halved lengthwise
- 2 cups mushrooms, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Optional: crushed red pepper flakes and sesame seeds for garnish
Instructions
- Clean the bok choy and mushrooms. Halve the bok choy lengthwise and slice the mushrooms thinly.
- In a wok or skillet over medium-high heat, add vegetable oil. Sauté minced garlic and ginger for about 30 seconds until fragrant.
- Add the bok choy and mushrooms to the pan. Stir-fry for 4–5 minutes until they start to wilt.
- Pour in soy sauce and optional oyster sauce; drizzle with sesame oil and sprinkle red pepper flakes if desired. Stir to coat evenly.
- Gradually mix in cornstarch slurry while stirring continuously until the sauce thickens slightly (about 1 minute).
- Remove from heat, sprinkle with sesame seeds, and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 150
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg