Description
This Bok Choy and Mushroom Stir Fry is a quick, healthy, and flavor-packed dish that comes together in just 20 minutes. Featuring crisp-tender baby bok choy and hearty mushrooms in a savory, aromatic brown sauce, this easy stir fry is perfect for busy weeknight dinners or satisfying meal prep.
Ingredients
Scale
- 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
Instructions
- Prepare Sauce and Slurry: Mix all sauce ingredients in a bowl. In a separate bowl, mix cornstarch and water to make a slurry.
- Steam Bok Choy: Heat 1/4 cup water in a skillet over medium-high heat. Add bok choy, sprinkle with salt, cover, and steam for 1 minute until softened. Remove and set aside.
- Cook Mushrooms: Heat 2 tbsp oil in a hot skillet. Add mushrooms in a single layer and cook without stirring for 1 minute. Flip and cook for another 2-3 minutes until golden brown.
- Cook Aromatics: Push mushrooms to the side. Add remaining oil, chili peppers, garlic, ginger, and green onions. Stir-fry until chili peppers darken.
- Combine and Thicken: Pour in the sauce and cook for 30 seconds. Add the slurry, stir until thickened, and mix everything well.
- Serve Hot: Transfer to a serving plate and enjoy over steamed rice or noodles.
Notes
- For gluten-free, use tamari instead of soy sauce.
- Adjust spice level by varying the number of chili peppers.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian-inspired