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.