Print

Bok Choy and Mushroom Stir Fry

Bok Choy and Mushroom Stir Fry
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re in search of a quick and flavorful meal, look no further than this Bok Choy and Mushroom Stir Fry. Bursting with vibrant vegetables and seasoned with a savory ginger-garlic sauce, this dish is perfect for busy weeknights or family gatherings. With tender bok choy and hearty mushrooms, each bite offers a satisfying blend of textures and flavors. Plus, it’s vegan-friendly and easily customizable to suit your dietary preferences! Whether served as a side or over rice for a complete meal, this stir fry will surely become a beloved addition to your dinner rotation.

Ingredients

Scale
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 lb baby bok choy (cut into large bite-size pieces)
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil
  • 1 lb brown mushrooms (halved or quartered if too big)
  • 4 dried Chinese chili peppers
  • 2 garlic cloves (minced)
  • 1 thumb ginger (minced)
  • 2 green onions (sliced)

Instructions

  1. In a small bowl, combine water, soy sauce, vegetarian oyster sauce, sugar, black pepper, sesame oil, cornstarch, and additional water to create the sauce mixture.
  2. Prepare a slurry by mixing cornstarch with water in another bowl.
  3. Steam the bok choy in a skillet with boiling water for 1 minute until slightly tender. Set aside.
  4. Heat peanut oil in the skillet over high heat and sear mushrooms until golden brown.
  5. Add garlic, ginger, chili peppers, and green onions to the skillet; sauté for 1 minute.
  6. Pour in the sauce mixture and then add the slurry. Stir until thickened.
  7. Combine everything together and serve hot over rice or as a side.

Nutrition

Find it online: https://kitchenmealtips.com/bok-choy-and-mushroom-stir-fry/