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
Scale
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
