If you’re looking for a lightning-quick dish that balances savory, earthy flavors, you need this Bok Choy and Mushroom Stir Fry in your meal rotation! Tender baby bok choy mingles with juicy, golden mushrooms, all tossed in a glossy, umami-rich sauce with a pop of garlic and ginger. This versatile stir fry packs beautiful color, irresistible aroma, and satisfying texture into every bite. Whether served as a side or starring as the main course, Bok Choy and Mushroom Stir Fry is truly a weeknight hero everyone at the table will be talking about.
Ingredients You’ll Need
Part of the magic of this recipe is just how little you need to make it shine! Each ingredient brings something vital—depth, crunch, or a punch of flavor—resulting in a dish that’s so much more than the sum of its parts.
- Sesame oil: Delivers an unmistakably nutty aroma that forms the backbone of classic stir fry flavor.
- Vegetable oil: Raises the smoke point, allowing you to stir-fry quickly without burning the aromatics.
- Garlic (minced): Gives lovely, pungent warmth—be generous for extra kick!
- Fresh ginger (grated): Infuses each bite with bright, zesty sparkle and depth.
- Baby bok choy (halved or quartered if large): The star vegetable, offering both crisp stalks and tender leaves.
- Mushrooms (sliced): Shiitake, cremini, or button mushrooms all work for that deep, earthy savoriness.
- Soy sauce: Builds the salty, intensely savory base for the sauce—tamari works for gluten-free!
- Oyster sauce (or hoisin for vegetarian): Adds sweet, briny richness; hoisin for a veggie twist.
- Rice vinegar: A splash of acidity to brighten and balance flavors.
- Chili flakes (optional): A pinch brings subtle heat—totally up to you!
- Cornstarch mixed with water (optional): For those who love a silky, thicker sauce.
- Sesame seeds and green onions (for garnish): These elevate both the look and finish with a final flourish of taste.
How to Make Bok Choy and Mushroom Stir Fry
Step 1: Sauté the Aromatics
In a large skillet or wok, heat up the sesame oil and vegetable oil over medium-high heat. Once shimmering, toss in the garlic and ginger. Stir-fry for about 30 seconds—just until everything smells irresistible and fragrant. The aromatics are your flavor foundation, so don’t rush this moment!
Step 2: Cook the Mushrooms
Slide the sliced mushrooms into the hot pan. Cook for about 4–5 minutes, stirring occasionally, until they’re browned and starting to release their juices. This step unlocks the mushrooms’ deep umami flavor and a bit of that golden color.
Step 3: Add the Bok Choy
Add the halved or quartered bok choy to join the mushrooms. Stir-fry for another 3–4 minutes, until the leafy tops wilt while the crisp stalks stay tender with a pleasant bite. This quick toss keeps your bok choy vivid green and full of life!
Step 4: Mix and Add the Sauce
In a small bowl, whisk together the soy sauce, oyster (or hoisin) sauce, rice vinegar, and chili flakes if you like things spicy. Pour this luscious sauce over your veggies. Stir everything well so that every piece gets glossy and well-coated in flavor.
Step 5: Optional Sauce Thickening
Prefer a slightly thicker stir fry sauce? Stir in the cornstarch-water mixture and let it bubble for another 1–2 minutes. The sauce will turn beautifully silky, clinging more to each veggie for that classic stir fry feel.
Step 6: Garnish and Serve
Once your Bok Choy and Mushroom Stir Fry looks mouthwatering, remove it from the heat. Shower with sesame seeds and scatter fresh green onions on top. Serve it hot and fresh—preferably over fluffy steamed rice or noodles for the ultimate cozy meal.
How to Serve Bok Choy and Mushroom Stir Fry
Garnishes
A final flourish makes all the difference! Toasted sesame seeds add a delicate crunch, while freshly sliced green onions bring a bit of sharpness and beautiful color contrast. If you like, a drizzle of chili oil will give an extra spark for spice-lovers. These little touches make every serving feel restaurant-worthy.
Side Dishes
Pair this Bok Choy and Mushroom Stir Fry with jasmine or brown rice for a quick dinner, or spoon it over noodles for a heartier meal. For an even more impressive spread, serve alongside homemade dumplings, spring rolls, or a simple miso soup—the flavors complement each other perfectly.
Creative Ways to Present
Don’t just limit yourself to bowls! Spoon the stir fry into lettuce leaves for a fun, hand-held bite, or wrap it in warm flatbreads for an Asian-inspired taco night. Topping a bed of quinoa with the stir fry makes for a nutritious, protein-packed lunch.
Make Ahead and Storage
Storing Leftovers
Leftover Bok Choy and Mushroom Stir Fry will keep in an airtight container in the refrigerator for up to 3 days. The flavors meld together nicely after a night, making the leftovers even more complex and enjoyable for lunch or a second dinner.
Freezing
While you can freeze this stir fry, keep in mind that the bok choy might lose a bit of its signature crunch after thawing. If you choose to freeze, store it in well-sealed containers and use within a month for best results.
Reheating
Reheat your stir fry in a skillet over medium heat, adding a splash of water or broth to perk things up. You can also microwave individual portions, stirring halfway through to ensure everything heats evenly. Garnish again if you like—fresh toppings revive the dish.
FAQs
Can I make Bok Choy and Mushroom Stir Fry vegan?
Absolutely! Just use hoisin sauce instead of oyster sauce, and double-check that your soy sauce or tamari is vegan-friendly. The result is every bit as satisfying and packed with flavor.
What type Main Course, Side Dish
You can use whatever you have or love—shiitake and cremini offer rich, meaty flavor, while button mushrooms are classic and easy to find. A mix of several types adds extra depth and texture.
How do I keep the bok choy bright and crisp?
Keep the cooking time short and use high heat. Stir-frying fast and serving immediately helps the greens stay vibrant and the stalks maintain their tender crunch.
Can I add protein to Bok Choy and Mushroom Stir Fry?
Definitely! Toss in cubes of tofu, cooked shrimp, or thinly sliced chicken with the mushrooms for a heartier meal. Just be sure to cook any added proteins thoroughly before combining with the veggies and sauce.
What can I use if I can’t find baby bok choy?
Regular bok choy (sliced into bite-size pieces), napa cabbage, or even Swiss chard are great substitutes. They’ll all soak up that gorgeous sauce and provide a similar texture.
Final Thoughts
If you’re craving something vibrant, fast, and packed with flavor, don’t wait another day to try Bok Choy and Mushroom Stir Fry. It’s a crowd-pleaser I reach for again and again, and I can’t wait to hear how it becomes a new staple in your kitchen, too!
Print
Bok Choy and Mushroom Stir Fry Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful Bok Choy and Mushroom Stir Fry recipe that is perfect for a healthy and delicious meal. This vegetarian dish is packed with Asian-inspired flavors and can be easily customized with your favorite protein.
Ingredients
Stir Fry:
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 8 oz baby bok choy, halved or quartered if large
- 8 oz mushrooms, sliced (shiitake, cremini, or button)
Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin for vegetarian)
- 1 teaspoon rice vinegar
- 1/2 teaspoon chili flakes (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
Garnish:
- sesame seeds
- green onions
Instructions
- Heat the Oils: Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
- Sauté Aromatics: Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Cook Mushrooms: Add mushrooms, cook for 4–5 minutes until browned.
- Add Bok Choy: Stir in bok choy, cook for 3–4 minutes until wilted.
- Prepare Sauce: Whisk together soy sauce, oyster sauce, rice vinegar, and chili flakes. Pour over vegetables.
- Thicken Sauce: Add cornstarch slurry if desired, cook until thickened.
- Garnish and Serve: Sprinkle with sesame seeds and green onions. Serve over rice or noodles.
Notes
- For extra protein, consider adding tofu, shrimp, or sliced chicken.
- Use tamari for a gluten-free version.
- Enhance with bell peppers or snow peas for additional color and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course, Side Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
