Get ready to fall in love with simplicity, freshness, and bold Asian flavors all in one bowl! This Bok Choy and Mushroom Stir Fry brings together tender-crisp baby bok choy, deeply savory mushrooms, and an irresistibly glossy sauce in less time than it takes to order takeout. Each forkful is a celebration of vibrant vegetables, aromatic ginger and garlic, and umami-packed sauces—making it one of those rare, healthy recipes that never skimps on flavor or comfort. Whether you want a speedy weeknight dinner or a colorful side dish, this Bok Choy and Mushroom Stir Fry delivers big on taste with just a handful of everyday ingredients.
Ingredients You’ll Need
The magic of this dish really lies in its straightforward ingredient list—each item plays a unique role, adding a layer of flavor, texture, or visual appeal. You truly don’t need much to create a restaurant-worthy Bok Choy and Mushroom Stir Fry in your own kitchen.
- Vegetable oil: Neutral oil is key for high-heat cooking and allows the aromatics and veggies to shine.
- Garlic (2 cloves, minced): Just a little bit perfumes the whole stir fry, adding a punch of savory depth.
- Fresh ginger (1 tablespoon, minced): Zesty and slightly peppery, it balances earthiness and brightens the dish.
- Mushrooms (8 ounces, sliced): Shiitake, cremini, or button work beautifully, soaking up all that delicious sauce.
- Baby bok choy (4 cups, halved or chopped): The crisp stems and delicate leaves bring vibrant color and fresh crunch.
- Soy sauce or tamari (2 tablespoons): This is your main source of salt and deep umami flavor in the stir fry.
- Oyster sauce (1 tablespoon, optional): Adds a rich, complex savoriness—skip or sub with vegan oyster sauce as needed.
- Hoisin sauce (1 tablespoon): Slightly sweet with a bit of tang, hoisin rounds out the sauce.
- Sesame oil (1 teaspoon): Drizzled in at the end, it adds unmistakable nutty aroma and a silky finish.
- Crushed red pepper flakes (1/4 teaspoon, optional): For a touch of gentle heat, sprinkle in as much as you like.
- Green onions (2, sliced): Their mild onion flavor and vivid green color make the perfect final flourish.
- Toasted sesame seeds (1 teaspoon, optional): For crunch and even more toasty richness on top.
How to Make Bok Choy and Mushroom Stir Fry
Step 1: Get Ready and Heat Your Skillet
Before you dive into the actual stir fry, make sure all your ingredients are chopped and close at hand—stir frying moves fast! Use a large skillet or, even better, a wok and get it hot over medium-high heat. Add the vegetable oil and let it shimmer, which means you’re ready for flavor-building.
Step 2: Sauté Aromatics
Drop in the minced garlic and ginger. Stir them for about 30 seconds, just until their irresistible aroma fills your kitchen. Be careful not to let them burn! This quick step is what gives Bok Choy and Mushroom Stir Fry its addictively savory backbone.
Step 3: Cook the Mushrooms
Now it’s time to toss in the sliced mushrooms. Spread them out so they don’t crowd the pan, and let them cook undisturbed for a couple of minutes before stirring. Mushrooms will release their juices and start to brown, adding a deep, meaty flavor to the dish after 4 to 5 minutes.
Step 4: Add Bok Choy
Introduce the star: baby bok choy! Keep the heat up as you stir fry for another 3 to 4 minutes. You want the leafy parts to soften and turn glossy, while the crisp stems retain a bite—incredible texture for every mouthful of your Bok Choy and Mushroom Stir Fry.
Step 5: Mix and Toss the Sauce
While the veggies cook, whisk together soy sauce, oyster sauce (if using), hoisin sauce, and sesame oil in a small bowl. Pour this rich mixture over the stir fry and toss so everything gets a shiny, savory coat. Let it bubble away for a minute or two so the flavor seeps into every ingredient.
Step 6: Finish and Garnish
Remove the pan from the heat, then add a sprinkle of crushed red pepper flakes if you crave a little warmth. Top with green onions and a dusting of toasted sesame seeds for an inviting look and even more flavor. Your Bok Choy and Mushroom Stir Fry is officially ready to steal the show!
How to Serve Bok Choy and Mushroom Stir Fry
Garnishes
A final shower of fresh green onions and toasted sesame seeds transforms this stir fry from simple to stunning. For extra color and zip, feel free to add a bit more red pepper flakes right before serving or even a squeeze of lime for brightness—each garnish brings out another layer of flavor in your Bok Choy and Mushroom Stir Fry.
Side Dishes
This stir fry is versatile enough to be the main event or a highlight alongside other favorites. It pairs beautifully with steamed jasmine rice or brown rice, but don’t overlook serving it on a bed of noodles or spooning it next to seared tofu, grilled shrimp, or roasted chicken—there are no wrong answers here!
Creative Ways to Present
Go beyond the basics and spoon your Bok Choy and Mushroom Stir Fry over chilled rice noodles or even wrap it up in crisp lettuce leaves for a fun, interactive dinner. For family-style meals, serve it right out of the wok at the table and let everyone fill their plates to their liking.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Just let your stir fry cool to room temperature, then transfer it to an airtight container. It will stay fresh and flavorful in the fridge for up to three days, making for an easy grab-and-go lunch or quick dinner.
Freezing
While freezing works in a pinch, keep in mind that bok choy may lose some of its satisfying crunch after thawing. If you do freeze, use a freezer-safe container or bag, and enjoy within a month for best texture and taste.
Reheating
Your best bet for reheating is a quick toss in a hot skillet or wok until the veggies are warmed through. If you’re in a hurry, a microwave works too—cover the container with a damp paper towel and heat in short bursts to preserve as much texture as possible.
FAQs
Can I add protein to this Bok Choy and Mushroom Stir Fry?
Absolutely! Top it with cubes of crispy tofu, toss in some cooked shrimp, or sauté thinly sliced chicken or beef right after the mushrooms. The sauce complements almost anything you add.
Is this recipe vegan?
It can be! Simply skip the oyster sauce, or swap in a vegan version. All the other ingredients in the Bok Choy and Mushroom Stir Fry are naturally vegan.
What mushrooms are best for this stir fry?
You can use shiitake for depth and earthy flavor, cremini for a mild bite, or button mushrooms for a budget-friendly option. Mix and match for texture variety!
Can I use regular bok choy instead of baby bok choy?
Definitely. Just be sure to chop it into smaller, bite-sized pieces and give the thicker stems a couple more minutes to cook so everything turns out tender and crisp.
How can I make the dish gluten-free?
Just use tamari in place of soy sauce and double-check that your hoisin and oyster sauces are gluten-free. This way, your Bok Choy and Mushroom Stir Fry will be perfect for those avoiding gluten.
Final Thoughts
I truly hope you give this Bok Choy and Mushroom Stir Fry a try—it’s vibrant, delicious, and endlessly adaptable to what you have on hand. Cooking at home should feel like a treat, and this dish always delivers that fresh, savory magic in just minutes. Let it become your new go-to for fast, healthy comfort food!
Print
Bok Choy and Mushroom Stir Fry Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Bok Choy and Mushroom Stir Fry is a quick and flavorful Asian-inspired dish that’s perfect for a vegetarian or vegan meal. The combination of tender bok choy, savory mushrooms, and a delicious sauce makes it a satisfying main course or side dish.
Ingredients
Vegetable Stir Fry:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 8 ounces mushrooms (shiitake, cremini, or button), sliced
- 4 cups baby bok choy, halved lengthwise or chopped
- 2 tablespoons soy sauce (or tamari for gluten-free)
Sauce:
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- ¼ teaspoon crushed red pepper flakes (optional)
- 2 green onions, sliced
- 1 teaspoon toasted sesame seeds for garnish (optional)
Instructions
- Prepare Vegetable Stir Fry: Heat vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir-fry for 30 seconds until fragrant. Add mushrooms, cook for 4-5 minutes until browned. Add bok choy, stir-fry for 3-4 minutes until tender.
- Make the Sauce: Whisk together soy sauce, oyster sauce, hoisin sauce, and sesame oil. Pour over stir fry, cook for 1-2 minutes until heated through. Add red pepper flakes if desired.
- Finish and Serve: Garnish with green onions and sesame seeds. Serve over rice or noodles.
Notes
- Serve over steamed rice or noodles for a complete meal.
- Add tofu or shrimp for extra protein if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course or Side Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
