Stir-frying is a classic cooking technique that originated in China and is now a beloved method across many Asian cuisines. It’s fast, flexible, and perfect for showcasing fresh ingredients in a flavorful, nutrient-packed dish. This mushroom and bok choy stir-fry is a shining example—an easy, wholesome recipe that comes together in minutes, ideal for busy weeknights or a light yet satisfying meal.
With savory, earthy mushrooms and crisp-tender bok choy, this stir-fry balances textures and flavors beautifully. Whether you’re new to cooking or an experienced home chef, this simple dish is a go-to recipe you’ll come back to often.
Why You’ll Love This Stir-Fry
- Quick & Easy – Ready in under 25 minutes from start to finish.
- Healthy & Light – Loaded with fresh veggies and low in calories.
- Vegan-Friendly – Easily made vegan by omitting the oyster sauce.
- Customizable – Add more veggies, protein, or spice to suit your taste.
What to Serve With It
Serve this stir-fry over a bowl of steamed jasmine or brown rice to soak up the savory sauce. For a complete meal, pair it with a light miso soup, a crisp cucumber salad, or add a protein like tofu or grilled chicken to make it more filling.
Ingredients
Serves: 4
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 pound mixed mushrooms (shiitake, cremini, or button), sliced
- 4 cups bok choy, chopped
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for richer flavor)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch + 2 tablespoons water (optional for thickening)
- Salt and pepper, to taste
- Green onions and sesame seeds, for garnish
Instructions
- Heat the oil in a large wok or skillet over medium-high heat.
- Add garlic and ginger and stir for about 30 seconds until fragrant.
- Toss in the mushrooms and sauté for 5–7 minutes, until they brown and release their juices.
- Add the bok choy, cooking another 3–4 minutes until wilted and tender.
- Stir in the soy sauce, oyster sauce (if using), and sesame oil, coating everything evenly.
- For a thicker sauce, stir in the cornstarch slurry and cook for 1 more minute until thickened.
- Season with salt and pepper, then remove from heat.
- Garnish with sliced green onions and sesame seeds before serving.
Tips & Variations
- Add extra veggies like bell peppers, snap peas, or baby corn for more color and crunch.
- Want heat? Mix in red pepper flakes or a splash of sriracha.
- Boost the protein with tofu, shrimp, or sliced chicken—just cook them before adding the vegetables.
This Mushroom and Bok Choy Stir-Fry is proof that healthy eating doesn’t have to be complicated. Keep it in your weekly rotation for a delicious, easy way to enjoy fresh, flavorful vegetables.