Tender bok choy leaves and earthy mushrooms come together in this vibrant stir fry, offering a quick, healthy meal that’s as comforting as it is flavorful. The crisp-tender greens and juicy mushroom slices soak up a savory garlic-soy glaze, creating a perfect harmony of textures and umami. This dish is not only simple to prepare but also incredibly nourishing — ideal for a weeknight dinner or a satisfying side.
Whether you’re looking for a meatless main course or a veggie-packed complement to rice or noodles, this stir fry delivers. It’s naturally vegan, low in calories, and loaded with fiber, antioxidants, and vitamins. Plus, the silky sauce and slight crunch from the bok choy stems make it a crowd-pleaser even for those new to greens. A stir fry this good deserves a place in your regular rotation!
Ingredients for this Bok Choy and Mushroom Stir Fry
- 1 tablespoon sesame oil (or vegetable oil)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 8 oz (225g) mushrooms, sliced (shiitake, cremini, or button work well)
- 4 cups baby bok choy, halved or quartered lengthwise
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional for depth, or use hoisin for a vegetarian option)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- 1 teaspoon toasted sesame seeds (for garnish)
- A pinch of crushed red pepper flakes (optional for heat)
Step 1: Prep the Ingredients
Start by thoroughly rinsing the baby bok choy to remove any grit hiding between the leaves. Pat them dry and slice in half or quarters depending on size. Clean and slice the mushrooms evenly. Mince the garlic and grate the fresh ginger — these aromatics will be the flavor foundation of your stir fry.
Step 2: Sauté the Aromatics
Heat the sesame oil in a large skillet or wok over medium-high heat. Once shimmering, add the garlic and ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them. This step infuses the oil with rich, aromatic flavors that will coat every bite of the vegetables.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the pan. Cook for about 4–5 minutes, stirring occasionally, until they release their moisture and begin to brown. The mushrooms should look glossy and slightly caramelized, soaking up all that garlicky goodness.
Step 4: Add the Bok Choy
Toss in the bok choy and stir-fry for another 2–3 minutes until the greens wilt and the stems turn tender-crisp. If your pan feels a little dry, you can splash in a tablespoon of water to help steam the bok choy without overcooking it.
Step 5: Stir in the Sauce
In a small bowl, mix soy sauce, oyster (or hoisin) sauce, and the cornstarch slurry. Pour this mixture into the pan and stir to coat all the vegetables. Cook for another minute or two until the sauce thickens and clings beautifully to the veggies.
Step 6: Finish and Serve
Turn off the heat, sprinkle with sesame seeds, and add a pinch of red pepper flakes if desired. Serve hot as a main over rice or noodles, or as a flavorful veggie side to any Asian-inspired meal.
Storage Instructions
To keep your Bok Choy and Mushroom Stir Fry fresh and flavorful, follow these storage tips:
- Refrigerate: Let the stir fry cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 3–4 days.
- Reheat: Warm leftovers in a skillet over medium heat for the best texture, or microwave in 30-second intervals, stirring between each, until heated through.
- Freezing not recommended: Bok choy tends to get mushy when frozen and thawed, so it’s best enjoyed fresh or within a few days of cooking.
Estimated Nutrition
Per serving (based on 2 servings total):
- Calories: 130
- Protein: 5g
- Carbohydrates: 10g
- Fat: 8g
- Fiber: 3g
- Sodium: 620mg
- Sugar: 3g
Nutritional values are approximate and may vary based on exact ingredients used.
Frequently Asked Questions
1. Can I use regular bok choy instead of baby bok choy?
Yes! Just chop it into bite-sized pieces. The stalks may take slightly longer to cook than baby bok choy.
2. What’s the best mushroom variety for this stir fry?
Cremini, shiitake, or button mushrooms all work well. Shiitake offers the richest umami flavor.
3. Can I add protein to make it a full meal?
Absolutely. Tofu, tempeh, shrimp, or thinly sliced chicken work beautifully with this dish.
4. Is this recipe gluten-free?
It can be! Just swap soy sauce with tamari or coconut aminos and make sure your other sauces are certified gluten-free.
5. Can I make this ahead of time?
Yes, but it’s best enjoyed fresh. If prepping ahead, store the sauce separately and stir-fry everything just before serving.
6. How can I make it spicy?
Add chili oil, a dash of sriracha, or more red pepper flakes when cooking or before serving.
7. Can I use frozen bok choy or mushrooms?
Fresh is best for texture, but frozen can work in a pinch. Just expect more moisture and a softer consistency.
8. What do I serve with this stir fry?
Serve it over steamed rice, quinoa, or noodles. It also pairs well with dumplings or grilled proteins.
Bok Choy and Mushroom Stir Fry
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Course
Description
Bright, savory, and brimming with flavor, this Bok Choy and Mushroom Stir Fry is your go-to quick dinner or healthy snack idea. Ready in under 20 minutes, it’s the perfect choice for busy weeknights when you want something nourishing without the fuss. Fresh baby bok choy and juicy mushrooms get tossed in a garlicky soy-based sauce that’s rich, aromatic, and slightly nutty thanks to sesame oil. Whether you need a flavorful veggie side, a light lunch, or an easy dinner solution, this stir fry checks all the boxes. Plus, it’s vegan-friendly, low-calorie, and packed with vitamins — perfect for your healthy food ideas lineup.
Ingredients
1 tablespoon sesame oil (or vegetable oil)
3 cloves garlic, minced
1-inch piece fresh ginger, grated
8 oz mushrooms, sliced (shiitake, cremini, or button)
4 cups baby bok choy, halved or quartered
2 tablespoons soy sauce (or tamari)
1 tablespoon oyster sauce (or hoisin)
1 teaspoon cornstarch mixed with 2 tablespoons water
1 teaspoon sesame seeds (for garnish)
Pinch of red pepper flakes (optional)
Instructions
- Rinse and pat dry the bok choy. Cut into halves or quarters depending on size.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
- Add mushrooms and cook for 4–5 minutes until browned and tender.
- Add bok choy and stir-fry for 2–3 minutes until wilted but still crisp.
- Mix soy sauce, oyster/hoisin sauce, and cornstarch slurry in a bowl.
- Pour the sauce into the pan and toss to coat vegetables. Cook for 1–2 minutes until sauce thickens.
- Remove from heat, garnish with sesame seeds and optional red pepper flakes. Serve hot.