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Bok Choy and Mushroom Stir Fry

Bok Choy and Mushroom Stir Fry
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If you’re craving a quick, satisfying meal that bursts with flavor, this Bok Choy and Mushroom Stir Fry is your answer! This vibrant dish combines fresh baby bok choy and earthy brown mushrooms, all enveloped in a savory ginger-garlic sauce. It’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Whether served as a main course over fluffy rice or as a colorful side dish, this stir fry is easy to make and packed with nutrients. Plus, it’s entirely plant-based and can be made gluten-free, ensuring it pleases everyone at the table!

Ingredients

Scale
  • 1 lb baby bok choy (cut into large pieces)
  • 1 lb brown mushrooms (halved or quartered)
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 2 garlic cloves (minced)
  • 1 thumb ginger (minced)
  • Peanut oil for frying
  • Dried Chinese chili peppers
  • 2 tablespoons water (for sauce)
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water (for slurry)

Instructions

  1. Prepare the sauce by mixing water, soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil in a bowl. Set aside.
  2. Make the slurry by combining cornstarch with water until smooth; set aside.
  3. Steam the bok choy in boiling water for about 30 seconds until tender-crisp; transfer to a platter.
  4. In a skillet, heat peanut oil and sear mushrooms until browned and juicy. Push to one side.
  5. Add garlic, ginger, chili peppers, and green onions to the other side; cook until fragrant.
  6. Pour in the prepared sauce and stir gently; add the cornstarch slurry to thicken. Combine all ingredients and serve hot.

Nutrition

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