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Bok Choy and Mushroom Stir Fry

Delicious Bok Choy and Mushroom Stir Fry for Quick Dinners

A quick and flavorful Bok Choy and Mushroom Stir Fry, perfect for busy weeknights and adaptable for vegan and gluten-free diets.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1/4 cup Water Essential for creating the sauce base and steaming bok choy.
  • 3 tablespoons Soy Sauce Delivers a savory umami flavor; can substitute with tamari for gluten-free.
  • 2 tablespoons Vegetarian Oyster Sauce Adds richness; substitute with regular oyster sauce if needed.
  • 1 tablespoon Sugar Balances the flavor; no substitutes are necessary.
  • 1/4 teaspoon Ground Black Pepper Provides a hint of spice; white pepper can be used as a mild alternative.
  • 1 tablespoon Sesame Oil Enhances the dish with a nutty finish; substitute with olive oil if desired.
  • 2 teaspoons Cornstarch Thickens the sauce; arrowroot powder is a great substitute.
For the Stir Fry
  • 1 lb Baby Bok Choy The star of the dish; larger bok choy can be used with adjusted cooking time.
  • 1 teaspoon Salt For seasoning; crucial for enhancing the flavors.
  • 2.5 tablespoons Peanut Oil Ideal for high-heat frying; vegetable or canola oil can be used.
  • 1 lb Brown Mushrooms Provides heartiness; shiitake or button mushrooms are great substitutes.
  • 4 Dried Chinese Chili Peppers Offers an extra kick; can be swapped with red pepper flakes or omitted.
  • 2 cloves Garlic Adds necessary flavor; garlic powder is a fitting stand-in.
  • 1 thumb-sized piece Ginger Contributes warmth and zest; ground ginger can serve as a substitute.
  • 2 Green Onions Enhances freshness and crunch; chives can be exchanged if needed.

Equipment

  • large skillet
  • medium bowl
  • small bowl

Method
 

Step‑by‑Step Instructions
  1. In a medium bowl, mix together 1/4 cup of water, 3 tablespoons of soy sauce, 2 tablespoons of vegetarian oyster sauce, 1 tablespoon of sugar, 1/4 teaspoon of ground black pepper, and 1 tablespoon of sesame oil. Whisk until fully combined and set aside.
  2. In another small bowl, combine 2 teaspoons of cornstarch with 2 tablespoons of water and stir until dissolved.
  3. Heat 1/4 cup of water in a large skillet until boiling. Add 1 pound of baby bok choy and a sprinkle of salt, cover, and steam for 1 minute, then remove and set aside.
  4. In the same skillet, heat 2 1/2 tablespoons of peanut oil over high heat. Add 1 pound of mushrooms in a single layer and sear for 1 minute, then flip and cook until browned, about 2-3 minutes.
  5. Push the mushrooms to one side, add chili peppers, minced garlic, minced ginger, and chopped green onions. Sauté until fragrant, about 30 seconds.
  6. Return the steamed bok choy to the skillet, pour in the sauce, and stir for about 30 seconds. Stir in the cornstarch slurry and cook until thickened.
  7. Transfer to a serving plate and enjoy hot, either on its own or over steamed rice.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 500mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

Use the freshest produce for optimal taste and adjust spice levels according to preference. Leftovers can be stored in an airtight container for up to 3 days.

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