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Bok Choy and Mushroom Stir Fry

A quick and flavorful veggie stir fry perfect for busy weeknights! Tender mushrooms and crisp bok choy come together in a savory, garlicky ginger sauce that’s satisfying, comforting, and 100% vegan. Serve it as a side or spoon it over steamed rice for a light main dish.

Gluten-Free Adaptable – Use tamari instead of soy sauce and a gluten-free oyster sauce alternative.

🥢 Ingredients

For the Sauce:

  • 2 tablespoons water
  • 2 tablespoons soy sauce (or tamari)
  • 1 tablespoon vegetarian oyster sauce (or regular)
  • 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, chopped into large bite-size pieces
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil (or neutral oil)
  • 1 lb brown mushrooms, halved or quartered
  • 4 dried Chinese chili peppers
  • 2 garlic cloves, minced
  • 1 thumb-sized piece of ginger, minced
  • 2 green onions, sliced

🔪 Instructions

  1. Make the Sauce: In a small bowl, whisk together all sauce ingredients. Set aside.
  2. Prepare the Slurry: Stir cornstarch and water together in another small bowl. Set aside.
  3. Steam the Bok Choy:
    • Heat 1/4 cup water in a large skillet over medium-high heat.
    • Once boiling, add bok choy and a pinch of salt. Cover and steam for 30 seconds.
    • Uncover, stir, cover again, and steam another 30 seconds until tender.
    • Transfer to a large plate.
  4. Cook the Mushrooms:
    • Wipe the pan dry. Add 2 tablespoons oil over high heat.
    • Add mushrooms and let sear undisturbed for 1 minute.
    • Stir and cook 2–3 more minutes, until browned and moisture has evaporated.
  5. Add Aromatics:
    • Push mushrooms to one side. Add remaining 1/2 tablespoon oil to the empty side.
    • Add chili peppers, garlic, ginger, and green onion. Sauté until chilies darken.
    • Stir everything together.
  6. Combine & Thicken Sauce:
    • Pour in the prepared sauce. Cook for 30 seconds, stirring.
    • Re-stir slurry and swirl it into the pan.
    • Cook and stir until sauce thickens.
  7. Finish & Serve:
    • Return bok choy to the pan or serve separately.
    • Enjoy hot as a side dish or serve over steamed rice for a light main meal.

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