Bok Choy and Mushroom Stir Fry

If you’re looking for a quick and delicious meal that packs a punch of flavor, then you’ve come to the right place! This Bok Choy and Mushroom Stir Fry is one of my go-to recipes for busy weeknights. It’s not just easy to make, but it also brings together the delicate crunch of bok choy and the earthy richness of mushrooms, all wrapped up in a savory ginger-garlic sauce. Perfect for those evenings when you want something satisfying but don’t have hours to spend in the kitchen!

What I love most about this dish is its versatility. Whether you’re serving it as a side at a family gathering or as a main course over steaming rice, it never fails to impress. Plus, it’s vegan and can easily be made gluten-free, accommodating everyone around your dinner table!

Why You’ll Love This Recipe

• Quick and Easy: This stir fry comes together in just 23 minutes, perfect for those hectic nights when time is short.
• Delicious Flavor: The combination of garlic, ginger, and soy sauce creates an irresistible sauce that enhances the natural flavors of the vegetables.
• Nutrient-Packed: Bok choy and mushrooms are not only tasty but also loaded with vitamins and minerals.
• Family-Friendly: Kids love the colorful veggies and vibrant flavors, making it a hit for all ages!
• Make-Ahead Convenience: You can prep everything in advance and toss it together when you’re ready to eat.

Ingredients You’ll Need

Creating this Bok Choy and Mushroom Stir Fry is simple with these wholesome ingredients. Gather these fresh veggies and pantry staples for a delightful meal that’s both healthy and satisfying!

For the Sauce

• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sesame oil

For the Slurry

• 1 tablespoon cornstarch
• 2 tablespoons water

For the Stir Fry

• 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)
• 4 dried Chinese chili peppers
• 2 garlic cloves (minced)
• 1 thumb ginger (minced)
• 2 green onions (sliced)

Variations

This recipe is wonderfully flexible! Feel free to get creative with what you have on hand. Here are some fun variations you can try:

• Swap the protein: Add tofu or tempeh for extra protein while keeping it plant-based!
• Change up the veggies: Broccoli, bell peppers, or snap peas can add variety and color to your stir fry.
• Add some heat: If you like spice, throw in some fresh chili or red pepper flakes for an extra kick!
• Make it saucier: If you enjoy a saucier dish, double the sauce ingredients to soak into your rice.

How to Make Bok Choy and Mushroom Stir Fry

Step 1: Prepare the Sauce

In a small bowl, mix together all the sauce ingredients: water, soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil. Setting this aside allows all those flavors to meld beautifully before they hit the heat.

Step 2: Make the Slurry

In another small bowl, combine cornstarch with water. This slurry will help thicken your sauce later on. Mix until smooth; it’s crucial that there are no lumps here!

Step 3: Steam the Bok Choy

Heat 1/4 cup of water in a large skillet over medium-high heat until boiling. Add the bok choy along with a pinch of salt. Cover the pan to steam for about 30 seconds—this softens it perfectly while retaining its bright color! Uncover, give it a gentle stir, cover again for another 30 seconds until tender-crisp. Transfer this beautiful green goodness onto a platter.

Step 4: Sear the Mushrooms

Wipe out any excess moisture from your pan with paper towels. Heat 2 tablespoons of peanut oil over high heat until shimmering hot. Add your halved mushrooms without stirring; let them sear for about 1 minute until browned nicely! Flip them carefully then cook for another 2-3 minutes until they’re juicy but not watery.

Step 5: Add Aromatics

Push those mushrooms to one side of your skillet. On the other side, add an additional half tablespoon of oil along with dried chili peppers, minced garlic, ginger, and sliced green onions. Stir briefly until fragrant—this step infuses amazing flavors into your dish!

Step 6: Combine Everything

Pour in your prepared sauce over everything in the skillet. Stir gently while cooking for about 30 seconds so all those wonderful flavors blend together! Give your cornstarch slurry another good stir before swirling it into your pan; this thickens up everything beautifully. Cook until thickened then serve hot over steamed rice or as a vibrant side dish.

And there you have it—your very own Bok Choy and Mushroom Stir Fry that’s sure to become a favorite around your table! Enjoy every delicious bite!

Pro Tips for Making Bok Choy and Mushroom Stir Fry

Making this delicious stir fry is a breeze, but a few handy tips can make it even better!

• Prep Your Ingredients Ahead: Having everything chopped and ready to go ensures a smooth cooking process, as stir frying is all about quick action.

• Use High Heat: Cooking on high heat helps achieve that delightful sear on the mushrooms and bok choy, giving your dish a wonderful texture and flavor.

• Don’t Overcrowd the Pan: If you’re making a larger batch, consider using two pans. Overcrowding can lead to steaming instead of sautéing, which might not give you that desired crispness.

• Adjust the Spice Level: Feel free to modify the amount of dried chili peppers according to your spice tolerance. You can add more for a kick or reduce them for a milder flavor.

• Experiment with Vegetables: While bok choy and mushrooms are classic choices, feel free to throw in other veggies like bell peppers or snap peas for added color and nutrition!

How to Serve Bok Choy and Mushroom Stir Fry

Serving this vibrant stir fry can be as fun as making it! Here are some ideas to make your dish shine at the dinner table.

Garnishes

• Sesame seeds: A sprinkle of toasted sesame seeds adds a lovely crunch and nutty flavor that complements the dish beautifully.
• Fresh cilantro: Chopped fresh cilantro brings a burst of freshness that brightens up the rich flavors of the stir fry.

Side Dishes

• Steamed Jasmine Rice: Fluffy jasmine rice is perfect for soaking up the savory sauce from the stir fry, making every bite comforting and satisfying.
• Cucumber Salad: A light cucumber salad with rice vinegar, sesame oil, and chili flakes adds a refreshing contrast to the warm stir fry.
• Vegetable Spring Rolls: Crispy vegetable spring rolls make for an excellent appetizer, providing extra crunch alongside your main dish.
• Stir-Fried Noodles: For a heartier meal, serve this stir fry over stir-fried noodles tossed in soy sauce and vegetables for another layer of flavor.

Enjoy creating this colorful and nutritious Bok Choy and Mushroom Stir Fry! It’s not just about feeding hunger; it’s about sharing love through good food. Happy cooking!

Make Ahead and Storage

This Bok Choy and Mushroom Stir Fry is not just a delicious dish; it’s also perfect for meal prep! Preparing it in advance allows you to enjoy flavorful, home-cooked meals throughout the week.

Storing Leftovers

• Allow the stir fry to cool completely before storing.
• Transfer leftovers to an airtight container.
• Store in the refrigerator for up to 3 days.

Freezing

• Let the stir fry cool down entirely before freezing.
• Place in a freezer-safe container or resealable freezer bag.
• Freeze for up to 3 months. Be sure to label with the date!

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in a skillet over medium heat, adding a splash of water or vegetable broth to keep it moist.
• Alternatively, use the microwave in 30-second intervals until heated through.

FAQs

Here are some common questions about this recipe.

Can I make Bok Choy and Mushroom Stir Fry ahead of time?

Yes! You can prepare this dish ahead of time and store it in the fridge or freezer. It reheats beautifully, making it a great option for meal prep.

What can I serve with Bok Choy and Mushroom Stir Fry?

This stir fry pairs wonderfully with steamed rice or quinoa. You can also enjoy it on its own as a light main course or as a side dish alongside your favorite protein.

Is Bok Choy and Mushroom Stir Fry gluten-free?

Absolutely! To make this recipe gluten-free, simply replace soy sauce with tamari and use gluten-free oyster sauce alternatives.

How do I store leftover Bok Choy and Mushroom Stir Fry?

Store your leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing them for future meals!

Final Thoughts

I hope you find joy in making this comforting Bok Choy and Mushroom Stir Fry! It’s not just quick and easy but also bursting with flavor and nutrition. Whether you’re enjoying it as a main course over rice or as a delightful side, I’m confident you’ll love every bite. Happy cooking, and don’t hesitate to share your experience!

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