Name: Bok Choy and Mushroom Stir Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-Inspired

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If you’re searching for a vibrant, healthy, and downright delectable veggie dish, Bok Choy and Mushroom Stir Fry is about to become your next obsession! This recipe brings together the earthy umami of two kinds of mushrooms, the crisp-tender freshness of baby bok choy, and a deeply savory sauce that clings to everything like your new favorite T-shirt. It’s colorful, quick, and just as satisfying as any takeout meal — plus, you’ll be amazed at how easy it is to toss it all together in just 20 minutes. Let’s dive into the kitchen magic!

Bok Choy and Mushroom Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of everyday ingredients to whip up this stir fry, but each one plays an important role. The mushrooms add meaty depth, the bok choy brings a juicy crunch, and the sauce ties it all together with savory, tangy notes that never fail to impress.

Vegetable oil: Essential for getting that lovely sear on your garlic, ginger, and veggies without overpowering their flavors.
Garlic: Three cloves, minced, will fill your kitchen with a mouthwatering aroma right as you start cooking.
Fresh ginger: Adds a zingy freshness and depth that makes the stir fry unmistakably irresistible.
Shiitake mushrooms: Their savory, woodsy flavor brings an incredible umami richness to every bite.
Cremini or button mushrooms: These balance the shiitakes with their naturally mild, juicy character.
Baby bok choy: The star of the show, providing juicy texture and a splash of green that brightens up the whole dish.
Soy sauce: Lends deep, salty savoriness — anything labeled “lite” or low-sodium works too.
Oyster sauce (or vegetarian oyster sauce): Thick, glossy, and full of flavor, this gives the signature Asian takeout taste. (See Notes for a vegan option!)
Rice vinegar: A splash of brightness to balance all that rich umami.
Sesame oil: Adds an irresistible nuttiness—just a teaspoon goes a long way!
Red pepper flakes (optional): Gives a gentle heat—add more or less depending on your spice preference.
Cornstarch mixed with water: This quick slurry is the trick for that velvety, restaurant-style sauce that perfectly coats each veg.
Toasted sesame seeds: A sprinkle at the end brings a tiny crunch and great texture.

How to Make Bok Choy and Mushroom Stir Fry

Step 1: Sizzle the Aromatics

Start by heating your vegetable oil in a large skillet or wok over medium-high heat. As soon as the oil shimmers, toss in the minced garlic and grated ginger. Stir fry for about 30 seconds, just until fragrant — you’ll know when your kitchen starts smelling absolutely amazing! Don’t let them brown; we’re just waking up their flavors.

Step 2: Cook the Mushrooms

Add your sliced shiitake and cremini mushrooms to the pan. Keep them moving for 4–5 minutes until they release their moisture and begin to brown. This gives the Bok Choy and Mushroom Stir Fry its signature savory depth and a hearty, almost meaty texture.

Step 3: Add Bok Choy and Sauces

Toss in the halved baby bok choy, soy sauce, oyster sauce, rice vinegar, sesame oil, and a pinch of red pepper flakes if you like a little fire. Stir fry for another 2–3 minutes, just until the bok choy turns bright green and tender at the tips but still has a little crunch. You want everything glossy and perfectly combined.

Step 4: Thicken the Sauce

Give your cornstarch and water mixture a quick stir, then pour it into the pan. Use those tongs to move everything around for about 1 minute. Like magic, the sauce will thicken and cling to the veggies, leaving you with the irresistible glaze that makes this Bok Choy and Mushroom Stir Fry so crave-worthy.

Step 5: Finish and Serve

Remove the pan from heat and shower everything with toasted sesame seeds for crunch and a little hit of nutty flavor. Serve hot over a mountain of fluffy steamed rice or your favorite noodles — and be prepared for rave reviews!

How to Serve Bok Choy and Mushroom Stir Fry

Garnishes

A generous dusting of toasted sesame seeds is classic, but you can also add a flurry of thinly sliced scallions or a twist of fresh cracked black pepper to make your Bok Choy and Mushroom Stir Fry really pop. For spice lovers, a dash more red pepper flakes or even a drizzle of chili oil can take things to another level.

Side Dishes

This stir fry loves a simple side — think jasmine rice or brown rice to soak up every drop of sauce. You can also serve it with steamed noodles or a bowl of miso soup for a more rounded meal. If you’re hosting, set it alongside other dishes like crispy tofu or spring rolls for an easy but impressive Asian-inspired spread.

Creative Ways to Present

If you’re in the mood to impress, try spooning your Bok Choy and Mushroom Stir Fry into lettuce cups for a fun hand-held option, or pile it high on soba noodles with extra sesame seeds on top. A sprinkle of microgreens or rainbow radish slices adds color and flair for parties, while a squeeze of fresh lime before serving can give the flavors a zippy twist.

Make Ahead and Storage

Storing Leftovers

Let your stir fry cool to room temperature before transferring it to an airtight container. It’ll keep happily in the refrigerator for up to 3 days. The flavors deepen overnight, so don’t be surprised if leftovers taste even more delicious the next day.

Freezing

Bok choy is fairly delicate, but you can freeze this stir fry if you’d like. Store cooled portions in freezer-safe containers for up to 2 months. Note: The bok choy will soften slightly after thawing, but the flavors will remain on point.

Reheating

To reheat, pop leftovers in a skillet over medium heat and stir gently until warmed through, adding a splash of water if the sauce needs loosening. Microwaving works in a pinch, but the texture will be best if you bring it back to life on the stove.

FAQs

Can I use different mushrooms in this Bok Choy and Mushroom Stir Fry?

Yes! Shiitake and cremini bring great umami and texture, but you can swap in oyster mushrooms, maitake, portobellos, or whatever you have on hand. Mixing varieties adds wonderful complexity to the dish.

How do I make this stir fry gluten-free?

Simply replace regular soy sauce with a gluten-free version (like tamari or coconut aminos), and be sure to use a gluten-free vegetarian oyster sauce or hoisin sauce. Double-check labels to avoid hidden sources of gluten.

What protein can I add to Bok Choy and Mushroom Stir Fry?

Cubes of crispy tofu, seared tempeh, or thin slices of sautéed chicken or shrimp all work beautifully in this stir fry. Just cook your chosen protein first, set it aside, and add it back to the pan at the end to warm through.

Can I use adult bok choy instead of baby bok choy?

Absolutely! Just slice mature bok choy into bite-size pieces, keeping stems separate from leaves. Stir fry the stems first to ensure they cook through before adding the leafy tops, which just need a quick wilt.

How spicy is this recipe?

The basic recipe is mild, with just a whisper of heat from the optional red pepper flakes. If you love spice, feel free to add more red pepper or serve with chili-garlic sauce at the table so everyone can customize their plate!

Final Thoughts

I can’t recommend this Bok Choy and Mushroom Stir Fry enough — it’s fast, flavorful, and so much more than the sum of its parts. Don’t be surprised if it sneaks into your regular dinner rotation; it’s just that good! Treat yourself and let all those beautiful vegetables shine on your dinner table tonight.

Bok Choy and Mushroom Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings
Diet: Vegan

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Description

A quick and flavorful Bok Choy and Mushroom Stir Fry recipe that’s perfect for a busy weeknight dinner. This Asian-inspired dish is packed with umami flavors and healthy vegetables, making it a satisfying and nutritious meal.

Ingredients

Vegetable Oil:

1 tablespoon

Garlic, minced:

3 cloves

Fresh Ginger, grated:

1 teaspoon

Shiitake Mushrooms, sliced:

8 oz

Cremini or Button Mushrooms, sliced:

8 oz

Baby Bok Choy, halved lengthwise:

1 lb

Soy Sauce:

3 tablespoons

Oyster Sauce (or vegetarian oyster sauce):

1 tablespoon

Rice Vinegar:

1 tablespoon

Sesame Oil:

1 teaspoon

Red Pepper Flakes (optional):

½ teaspoon

Cornstarch mixed with Water:

1 teaspoon with 2 tablespoons water

Toasted Sesame Seeds for garnish

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Instructions

Heat oil, garlic, and ginger: Heat vegetable oil in a skillet, add garlic and ginger, stir fry until fragrant.
Cook mushrooms: Add mushrooms, cook until browned and moisture is released.
Add bok choy and seasonings: Add bok choy, soy sauce, oyster sauce, rice vinegar, sesame oil, and red pepper flakes.
Thicken the sauce: Stir in cornstarch slurry, cook until slightly thickened.
Garnish and serve: Remove from heat, garnish with sesame seeds, serve over rice or noodles.