Name: Bok Choy and Mushroom Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian-inspired
Ingredients: For the Sauce:; 2 tbsp water; 2 tbsp soy sauce (or tamari for gluten-free); 1 tbsp vegetarian oyster sauce (or regular oyster sauce); 1 tsp sugar; 1/4 tsp black pepper; 1/2 tsp sesame oil; For the Slurry (Thickening Agent):; 1 tbsp cornstarch; 2 tbsp water; For the Stir Fry:; 1 lb baby bok choy, cut into bite-size pieces; Pinch of salt; 2.5 tbsp peanut oil (or vegetable oil); 1 lb brown mushrooms, halved or quartered; 4 dried Chinese chili peppers (adjust to taste); 2 cloves garlic, minced; 1 thumb-sized piece of ginger, minced; 2 green onions, sliced

There’s something magical about a good stir fry. It’s quick, it’s easy, and it’s ridiculously satisfying. And when you combine crisp-tender bok choy with meaty, flavorful mushrooms, all coated in a rich, savory brown sauce, it’s pure comfort food. This Bok Choy and Mushroom Stir Fry, inspired by Maggie Zhu’s genius recipe from Omnivore’s Cookbook, brings together the best of simple, delicious, plant-based cooking. The beauty of this dish lies in its simplicity. You don’t need a ton of fancy ingredients or a complicated technique to achieve something that tastes amazing. It’s all about letting fresh ingredients and bold, balanced flavors do the talking.

For me, this recipe became a weeknight lifesaver. The first time I made it, I was blown away by how quickly it came together. I’d had a busy day and was looking for something quick yet comforting. In just about 20 minutes, I was digging into a steaming plate of veggies and mushrooms over rice, feeling incredibly satisfied. And the best part? It’s healthy, flavorful, and super versatile. Plus, it’s easy to make gluten-free or to add a bit of heat if you’re feeling adventurous. Whether you’re whipping it up for a speedy dinner or meal-prepping for the week, this recipe is one of those go-to dishes you’ll want to keep in your back pocket.

Why You’ll Love This Recipe

This Bok Choy and Mushroom Stir Fry has all the makings of a new favorite dish. Here’s why you’re going to fall in love with it:

Quick and Easy: With minimal prep work and a cooking time of under 20 minutes, this stir fry is perfect for busy weeknights when you want something homemade without all the hassle.
Vibrant Flavors: The combination of soy sauce, vegetarian oyster sauce, sesame oil, and aromatics like garlic and ginger creates a deep, rich flavor profile that makes every bite satisfying.
Versatile and Adaptable: This dish is naturally vegan and can easily be made gluten-free by using tamari instead of soy sauce. You can also dial up or tone down the heat by adjusting the number of dried chili peppers.
Nutrient-Packed: With nutrient-rich bok choy and hearty mushrooms, this stir fry is both nourishing and satisfying. It’s a great way to get your veggies in a delicious, irresistible way.
Perfect for Meal Prep: Make a big batch, and you’ve got lunch sorted for the next couple of days. It reheats beautifully, keeping all that savory goodness intact.

Honestly, it’s one of those dishes that checks all the boxes: delicious, simple, healthy, and totally customizable. Whether you’re a seasoned home cook or just starting out, you’ll find this recipe approachable and rewarding.

Health Benefits

Eating a plant-based dish like this Bok Choy and Mushroom Stir Fry isn’t just about satisfying your taste buds; it’s about doing something good for your body, too. Here’s why this dish is a smart choice for a balanced, nutritious meal:

Rich in Antioxidants: Bok choy is a nutritional powerhouse, loaded with vitamins C and K, antioxidants, and anti-inflammatory properties that help protect your cells from damage and boost your immune system.
Bone Health: The calcium, magnesium, and vitamin K found in bok choy support healthy bones. Including more of this green veggie in your diet can help maintain bone density and reduce the risk of fractures.
Heart-Healthy Ingredients: The sesame oil and mushrooms used in this recipe contribute to heart health. Sesame oil contains healthy fats that support cardiovascular health, while mushrooms provide potassium, which helps regulate blood pressure.
Low in Calories, High in Fiber: If you’re watching your calorie intake or trying to maintain a balanced diet, this dish is a great option. It’s filling and satisfying without being heavy or overly rich.
Gluten-Free Adaptability: With just a simple swap of tamari for soy sauce, this dish becomes entirely gluten-free, making it suitable for those with dietary restrictions.

This dish proves that eating well doesn’t have to mean sacrificing flavor. It’s the perfect way to enjoy a nutrient-packed, plant-based meal that feels like comfort food.

Preparation Time, Servings, and Nutritional Information

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Nutritional Information (Per Serving)

Calories: 151 kcal
Carbohydrates: 12.8g
Protein: 5.4g
Fat: 9.5g
Sodium: 561mg
Fiber: 2.3g
Sugar: 4.7g

Ingredients List

The Sauce

2 tbsp water
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp vegetarian oyster sauce (or regular oyster sauce if preferred)
1 tsp sugar
1/4 tsp black pepper
1/2 tsp sesame oil

The Slurry (Thickening Agent)

1 tbsp cornstarch
2 tbsp water

The Stir Fry

1 lb baby bok choy, cut into large bite-size pieces
Pinch of salt
2.5 tbsp peanut oil (or vegetable oil)
1 lb brown mushrooms, halved or quartered
4 dried Chinese chili peppers (adjust for heat preference)
2 cloves garlic, minced
1 thumb-sized piece of ginger, minced
2 green onions, sliced

Step-By-Step Cooking Instructions

Prepare the Sauce and Slurry
- In a bowl, combine water, soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil. Set aside.
- In a separate small bowl, mix the cornstarch and water to form a slurry. Set aside.
Steam the Bok Choy
- Heat 1/4 cup water in a large skillet over medium-high heat.
- Add the bok choy and sprinkle with a pinch of salt. Cover the skillet and steam for about 30 seconds.
- Stir the bok choy, cover again, and steam for another 30 seconds until just softened.
- Transfer the bok choy to a plate and set aside.
Cook the Mushrooms
- Wipe the skillet dry and heat 2 tablespoons of oil over high heat.
- Add the mushrooms, arranging them in a single layer. Cook without stirring for 1 minute to get a good sear.
- Flip the mushrooms and cook for another 2-3 minutes until golden brown and tender.
Cook the Aromatics
- Push the mushrooms to one side of the skillet.
- Add the remaining oil, dried chili peppers, garlic, ginger, and green onions to the empty side.
- Stir-fry until the chili peppers turn dark red and release their aroma. Mix everything together.
Combine and Thicken
- Pour in the prepared sauce and cook for about 30 seconds.
- Add the slurry and stir until the sauce thickens to your desired consistency.
- Toss everything together to coat the veggies and mushrooms evenly.
- Transfer to a serving plate and enjoy.

How to Serve

Serve over steamed rice for a hearty, satisfying meal.
Pair with other Asian-inspired dishes for a balanced, flavor-packed dinner.
Sprinkle with sesame seeds or sliced green onions for added freshness.

Pairing Suggestions

Air Fryer Chinese Chicken Wings
Sichuan Shrimp Stir Fry
Hot and Sour Soup

Storage, Freezing & Reheating Instructions

Store in an airtight container in the fridge for up to 3 days. To reheat, warm in a skillet over medium heat until heated through.

Common Mistakes to Avoid
When making Bok Choy and Mushroom Stir Fry, there are a few common mistakes that can affect the final dish. Fortunately, they’re easy to avoid if you know what to watch out for.

One of the most common mistakes is overcooking the bok choy. Bok choy is best when it’s tender yet crisp, with bright, vibrant green leaves. Steaming the bok choy for too long will make it mushy and dull in color. Stick to the recommended cooking time of about one minute, tasting as you go to ensure it reaches the perfect texture.

Another issue is overcrowding the pan when cooking mushrooms. Mushrooms need space to sear properly, so they can develop that golden-brown exterior. If you dump them all in at once, they’ll steam instead of fry, leaving them soggy and pale. To avoid this, make sure your skillet is hot and that the mushrooms are arranged in a single layer. Cook in batches if necessary.

Using too much oil is another mistake that can leave your stir fry greasy and heavy. Peanut oil or vegetable oil is great for high-heat cooking, but a little goes a long way. Stick to the recommended amount to keep the dish balanced.

Adding the slurry too early in the cooking process can also be problematic. The slurry is meant to thicken the sauce quickly. If added too soon, it can cause the sauce to thicken before all the flavors have had a chance to blend. Always pour the slurry at the end, right before serving.

Finally, not tasting and adjusting the seasoning can leave you with a bland dish. Taste your sauce before adding the slurry and adjust the soy sauce, sugar, or sesame oil as needed. Cooking is all about balancing flavors, so don’t be afraid to tweak it to your liking.

Pro Tips

For the best Bok Choy and Mushroom Stir Fry, follow these pro tips to enhance flavor, texture, and overall presentation.

First, always use fresh baby bok choy. Regular bok choy works too, but baby bok choy offers a more delicate, tender texture that cooks quickly and evenly. When prepping, be sure to rinse the bok choy thoroughly to remove any grit or dirt hiding between the leaves.

When it comes to mushrooms, feel free to experiment with different varieties. While brown mushrooms are great for their hearty, earthy flavor, shiitake or oyster mushrooms can add a unique depth to the dish. Try using a combination of mushrooms to create a richer, more complex flavor profile.

If you prefer extra heat, you can easily adjust the spice level by increasing the number of dried Chinese chili peppers. You can also leave the seeds in the peppers or add a pinch of red pepper flakes for an extra kick. But if you’re not a fan of spicy food, you can simply omit the peppers altogether.

To get a perfectly thickened sauce, make sure your slurry is well-mixed before adding it to the skillet. Stir it again right before pouring, as cornstarch tends to settle at the bottom of the bowl. Also, keep your sauce over medium-high heat when adding the slurry to ensure it activates properly.

If you want to enhance the flavor even more, consider adding a splash of rice vinegar or a drizzle of chili oil just before serving. This will provide an extra layer of complexity and elevate the overall dish.

Finally, always serve the stir fry immediately after cooking. The fresh, vibrant flavors are at their best when hot, and the texture of the vegetables will be at peak perfection. However, if you plan to make it ahead, keep the bok choy separate and only add it when reheating to maintain its crispness.

Frequently Asked Questions (FAQs)

Q: Can I use other vegetables in this stir fry?
A: Absolutely! This recipe is incredibly versatile. While bok choy and mushrooms are the stars of the show, you can add sliced bell peppers, carrots, snow peas, or broccoli for more variety. Just keep in mind that some vegetables may require longer cooking times, so adjust accordingly.

Q: What if I don’t have dried Chinese chili peppers?
A: No problem! You can substitute with fresh red chili peppers or even a pinch of red pepper flakes. The goal is to add heat, so feel free to use what you have on hand or skip it altogether if you prefer a milder dish.

Q: How can I make this dish gluten-free?
A: It’s simple! Just replace the soy sauce with tamari or gluten-free soy sauce. Also, make sure your vegetarian oyster sauce is gluten-free if you’re using it.

Q: Can I make this dish ahead of time?
A: Yes, but with a slight modification. Cook the mushrooms and prepare the sauce as directed, but keep the steamed bok choy separate until you’re ready to eat. When reheating, toss the bok choy in the sauce just before serving to maintain its fresh, crisp texture.

Q: What’s the best way to store leftovers?
A: Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply warm the stir fry in a skillet over medium heat until heated through. Avoid microwaving if possible, as it can make the vegetables soggy.

Conclusion & Call to Action

This Bok Choy and Mushroom Stir Fry is more than just a recipe; it’s a delicious, nourishing dish that’s bound to become a staple in your kitchen. Its ease of preparation, rich flavor profile, and versatile nature make it a fantastic choice for anyone looking to enjoy a quick and satisfying meal. Whether you’re vegan, gluten-free, or simply a lover of good food, this recipe has something for everyone.

I can’t recommend trying this recipe enough. It’s one of those dishes you can easily whip up on a busy weeknight yet feel completely satisfied afterward. Plus, it’s highly adaptable. Want more heat? Add more chili peppers. Prefer a different type of mushroom? Go for it. This recipe invites creativity, making it perfect for both novice cooks and experienced home chefs.

So, why not give it a try? Gather your ingredients, fire up your skillet, and prepare to fall in love with this simple yet flavorful dish. And once you’ve made it, don’t forget to share your experience. I’d love to hear how it turned out for you and any creative twists you might have added. Happy cooking!