Bok Choy and Mushroom Stir Fry Recipe

If you’re craving a lightning-fast veggie dish that promises restaurant-caliber flavor in your own kitchen, look no further than this Bok Choy and Mushroom Stir Fry. This colorful, saucy medley of crisp-tender bok choy and hearty mushrooms, kissed with a savory-spicy sauce, is my go-to for a satisfying plant-forward meal that wows every time.

Why You’ll Love This Recipe

  • Flavor Explosion: The umami-rich sauce and caramelized mushrooms create big, bold flavors in mere minutes.
  • Super Speedy: From prep to table in barely 20 minutes—this stir fry fits any busy schedule.
  • Better Than Takeout: With fresh bok choy and real ginger, you get vibrant, addictive results every single time—no soggy veggies here!
  • Versatile for All: Easily make it vegetarian, vegan, or gluten-free—this dish is endlessly customizable.
Bok Choy and Mushroom Stir Fry Recipe - Recipe Image

Ingredients You’ll Need

This Bok Choy and Mushroom Stir Fry calls for a handful of everyday ingredients, but each one plays a special role in building flavor or texture. From the glossy soy-based sauce to the tender bok choy and hearty mushrooms, everything comes together for a dish that’s both stunning and satisfying.

  • Baby Bok Choy: The star of the show! Crisp and vibrant, bok choy adds freshness and a mild sweetness that soaks up the stir fry sauce beautifully.
  • Brown Mushrooms: Earthy and meaty, mushrooms help this dish feel hearty enough for a main course and brown up gorgeously in the pan.
  • Green Onions: Bring a pop of color and mellow onion flavor to complement the mixture.
  • Garlic & Ginger: Fresh aromatics that deliver an irresistible fragrance and subtle heat—don’t be tempted to skip these!
  • Dried Chinese Chili Peppers: Optional, but they bring a gentle heat and a touch of smoky depth—use more or less to suit your spice tolerance.
  • Soy Sauce & Vegetarian Oyster Sauce: These give your sauce a deep umami punch. Vegetarian oyster sauce is perfect for a plant-based version; regular works great too.
  • Sugar: A touch of sweetness balances the savory elements in the sauce.
  • Sesame Oil: Adds aromatic nuttiness and rounds out the flavors at the very end.
  • Peanut Oil: Has a high smoke point and adds richness—if you don’t have it, another neutral oil will work.
  • Cornstarch Slurry: Just a bit of cornstarch and water make the sauce irresistibly glossy and clingy—restaurant style!
  • Salt & Black Pepper: Seasoning essentials that draw out the best in every veggie.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Bok Choy and Mushroom Stir Fry is how endlessly customizable it is. Whether you’re looking to add extra protein, use up veggies in your crisper, or tweak it for dietary needs, these variations have you covered!

  • Swap the Greens: No bok choy handy? Try baby spinach, napa cabbage, or even broccolini for a twist.
  • Add Protein: Toss in cubed tofu, tempeh, or thinly sliced chicken breast for a heartier main course.
  • Make It Gluten-Free: Simply use tamari or coconut aminos instead of soy sauce and check your oyster sauce label for a GF version.
  • Turn Up the Heat: Like things hotter? Double the dried chilies, or add a dash of chili-garlic sauce while the aromatics fry.

How to Make Bok Choy and Mushroom Stir Fry

Step 1: Prep Your Sauce and Slurry

Start out by mixing up your sauce ingredients and cornstarch slurry in separate bowls, so everything’s ready to go once your veggies hit the pan. Stirring the slurry thoroughly is key—it helps the sauce thicken perfectly later, just like your favorite takeout!

Step 2: Steam the Bok Choy

Next, heat a splash of water in a big skillet or wok over medium-high until it simmers. Add your bok choy and a tiny pinch of salt, then cover and steam. Stir once, then steam a little more—this keeps it bright green and just-tender, not soggy. Move the bok choy to a platter as soon as it’s ready.

Step 3: Brown the Mushrooms

Wipe the pan dry, crank up the heat, and add your oil. Toss in mushrooms and let them sear undisturbed to get that gorgeous golden color, then flip and cook until they’re aromatic and any liquid has evaporated.

Step 4: Build the Flavor Base

Now scoot the mushrooms to one side, add a bit more oil, and toss in the dried chili peppers, minced garlic, ginger, and green onions. Stir just until you can smell the fragrance and the chilies deepen in color—this stage is short but brings all the flavor.

Step 5: Combine and Thicken

Pour in your saucy mixture and let it simmer briefly. Give your cornstarch slurry another stir, then swirl it into the pan. Watch as the sauce bubbles up and turns glossy, perfectly coating every bite. Return the bok choy to the pan if you wish, or arrange on your platter and spoon everything over the top.

Pro Tips for Making Bok Choy and Mushroom Stir Fry

  • Stir Fry Heat Control: Always let your pan get hot before adding mushrooms—this helps brown them beautifully instead of steaming them.
  • Don’t Overcrowd the Pan: Cook mushrooms in a single layer if possible; overcrowding prevents caramelization and can make them watery.
  • Prep Ahead for Success: Have all ingredients chopped and sauces ready before you start cooking—stir fry moves fast and you won’t have time to scramble!
  • Sauce on the Side: If serving at a party, keep extra sauce warmed on the side—guests love drizzling on extra for that glossy finish!

How to Serve Bok Choy and Mushroom Stir Fry

Bok Choy and Mushroom Stir Fry Recipe - Recipe Image

Garnishes

This dish shines with a finishing touch of toasted sesame seeds, sliced green onions, or a drizzle of chili oil for those who want a bit more heat. A sprinkle of crispy shallots adds irresistible crunch if you’re feeling fancy!

Side Dishes

Bok Choy and Mushroom Stir Fry is fabulous over steamy jasmine rice, brown rice, or even nutty quinoa for extra protein. Serve with vegetable spring rolls or a simple miso soup for a full meal that feels straight out of your favorite Asian bistro.

Creative Ways to Present

For a stunning dinner party presentation, layer the cooked bok choy on a platter, tumble the glossy mushrooms on top, and spoon over extra sauce to glisten everything up. You can also serve in individual noodle bowls, topped with a soft-boiled egg for a comforting rice bowl twist.

Make Ahead and Storage

Storing Leftovers

Leftover Bok Choy and Mushroom Stir Fry keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making tomorrow’s lunch a total treat!

Freezing

While you technically can freeze this stir fry, bok choy may lose its crisp texture when thawed. If you decide to freeze, do so in a single layer and reheat from frozen for best results.

Reheating

To reheat, simply warm the stir fry in a skillet over medium heat with a splash of water or broth to loosen the sauce. For a quick fix, microwaving works too—just be gentle to avoid overcooking the veggies.

FAQs

  1. Can I use other types of mushrooms for Bok Choy and Mushroom Stir Fry?

    Absolutely! Shiitake, cremini, oyster, or even portobello mushrooms all work wonderfully here. Just slice to similar sizes and adjust the cooking time if needed for chunkier varieties.

  2. Is this stir fry vegan and gluten-free?

    The base recipe is vegetarian if you use vegetarian oyster sauce. To make it vegan, be sure to avoid traditional oyster sauce. For gluten-free, swap soy sauce for tamari or coconut aminos, and check labels on your sauces.

  3. Do I have to use dried chili peppers?

    No worries if you want a milder dish—just skip the chilies, or replace with fresh bell pepper strips for a pop of color without the heat. You can also add chili oil at the end for a customizable spice level.

  4. What’s the best way to serve Bok Choy and Mushroom Stir Fry as a main meal?

    Pile it generously over hot cooked rice, rice noodles, or even a bed of quinoa for a nourishing main course. For extra protein, add crispy tofu or a soft-boiled egg on top.

Final Thoughts

Whether you’re seeking a vibrant side, a quick weeknight main, or that restaurant-style flavor at home, Bok Choy and Mushroom Stir Fry is endlessly rewarding. Give it a try next time you want to eat something colorful, nourishing, and so, so tasty—you might just find it lands on regular rotation at your table!

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Bok Choy and Mushroom Stir Fry Recipe

Bok Choy and Mushroom Stir Fry Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 135 reviews
  • Author: Jaden
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stir-Fry
  • Cuisine: Asian
  • Diet: Vegetarian

Description

This Bok Choy and Mushroom Stir Fry is a delightful and flavorful dish that combines tender baby bok choy and earthy brown mushrooms in a savory sauce. Perfect for a quick and easy weeknight dinner.


Ingredients

Units Scale

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

Slurry

  • 1 tablespoon cornstarch
  • 2 tablespoons water

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

Instructions

  1. Mix the sauce ingredients: In a small bowl, combine water, soy sauce, oyster sauce, sugar, black pepper, and sesame oil. Set aside.
  2. Prepare the slurry: In another small bowl, mix cornstarch and water until well combined.
  3. Steam the bok choy: Heat water in a skillet, add bok choy with salt, cover and steam briefly. Transfer to a plate.
  4. Sear the mushrooms: Using the same skillet, sear mushrooms until browned and dry.
  5. Cook the aromatics: Add chili peppers, garlic, ginger, and green onion to the skillet. Stir briefly.
  6. Combine and thicken: Pour in the sauce, then add the slurry. Cook until thickened. Serve hot over rice.


Nutrition

  • Serving Size: 1 serving
  • Calories: 220 kcal
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 10g
  • Cholesterol: 0mg

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