Bok Choy and Mushroom Stir Fry Recipe

Ready for a vibrant, flavor-packed meal that comes together in under half an hour? This Bok Choy and Mushroom Stir Fry is a go-to weeknight star: bold, savory, and brimming with tender-crisp greens and juicy mushrooms. You’ll love how every bite delivers that classic stir fry magic—comforting yet fresh, and gloriously unfussy.

Ingredients You’ll Need

There’s something downright magical about tossing a handful of humble, fresh ingredients into a hot pan and seeing them transform into a glossy, restaurant-worthy Bok Choy and Mushroom Stir Fry. Each item here is purposefully chosen—delivering crunch, savoriness, color, or that all-important wok-kissed aroma.

• Bok Choy: Baby bok choy delivers a crisp-tender bite and a lovely pop of green that brightens the whole dish.
• Brown Mushrooms: Earthy and meaty, they soak up the sauce and offer satisfying substance in every mouthful.
• Peanut Oil: For authentic stir-fry flavor and a high smoke point, making everything taste just a little more irresistible.
• Dried Chinese Chili Peppers: Add a gentle, tingly heat (skip or substitute, as you like, for less spice).
• Garlic and Ginger: The aromatic power couple—don’t skimp! Minced fresh is best for full flavor.
• Green Onions: Sliced for that fresh, bright bite that balances the richness of the sauce.
• Soy Sauce & Vegetarian Oyster Sauce: These create the umami backbone of the dish; vegetarian oyster sauce keeps it plant-based if preferred.
• Sugar and Black Pepper: Just a pinch of each enhances and rounds out the stir fry’s flavors.
• Sesame Oil: Adds nutty depth and that signature finishing aroma.
• Cornstarch & Water Slurry: This simple mixture creates that luscious, glossy stir fry sauce that clings to every veggie.
• Salt: For seasoning the bok choy as it cooks—this little step wakes up all the flavors.

Variations

One of my favorite things about Bok Choy and Mushroom Stir Fry is that it’s endlessly customizable—you can mix, match, or swap based on your mood, what’s in your fridge, or your dietary needs.

• Swap the Mushrooms: Try shiitake, cremini, or a medley of wild mushrooms to play with texture and flavor.
• Add Protein: Toss in cubed tofu, tempeh, seared shrimp, or shredded chicken for a heartier main course.
• Spice It Up or Down: Use fresh sliced chilies for extra heat, or leave out the dried chili peppers for a mild, kid-friendly version.
• Sauce Twists: Add a splash of rice vinegar, hoisin sauce, or a squeeze of lime for a tangy kick and even more complexity.

How to Make Bok Choy and Mushroom Stir Fry

Step 1: Prep Your Sauces and Veggies

Begin by mixing your sauce ingredients in a small bowl so they’re ready to go—this makes everything move quickly once you start cooking. Stir together the cornstarch and water to create your slurry, chop your bok choy into large bite-sized pieces, slice the mushrooms, and have your aromatics (garlic, ginger, and green onion) minced or sliced and standing by.

Step 2: Steam the Bok Choy

Heat 1/4 cup of water in a large skillet over medium-high. When it boils, add the bok choy and a pinch of salt, cover for 30 seconds, stir, then cover for another 30 seconds—your greens should be tender but still vibrant. Scoop them onto a big platter and get ready for the next step!

Step 3: Sear the Mushrooms

Wipe out the skillet, add 2 tablespoons of peanut oil, and turn the heat to high. Scatter in the mushrooms and let them cook undisturbed for a minute (this helps them brown beautifully), then flip and stir occasionally for 2–3 more minutes, until browned and any juices have cooked off.

Step 4: Stir-Fry the Aromatics and Build Flavor

Push the mushrooms to the skillet’s edge. Add the remaining 1/2 tablespoon of oil on the empty space, toss in the dried chili peppers, garlic, ginger, and green onion. Stir a few times just until the chilies deepen to a dark red, then mix everything together—the fragrance will be amazing!

Step 5: Finish with Sauce & Serve

Pour in your pre-mixed sauce and cook for 30 seconds. Give the cornstarch slurry a quick stir (so it’s fully dissolved), then pour it in, stirring as the sauce thickens and becomes glossy. Add your steamed bok choy back in, toss until everything is coated, then serve piping hot over steamed rice or as a tasty veggie side.

How to Serve Bok Choy and Mushroom Stir Fry

Garnishes

A flutter of toasted sesame seeds, an extra drizzle of sesame oil, or a sprinkle of finely chopped fresh green onion turns your Bok Choy and Mushroom Stir Fry into a feast for the eyes and the palate. Try a wedge of lime for a citrusy pop or chili crisp if you love even more zing.

Side Dishes

This stir fry shines alongside fluffy jasmine rice, steamed brown rice, or chewy udon noodles. Want extra variety? Try it with steamed dumplings, a bowl of miso soup, or even a light cucumber salad for balance and crunch.

Creative Ways to Present

Show off the vibrant green bok choy and glossy mushrooms on a wide platter, or spoon over rice bowls for an inviting one-dish meal. For parties, serve in small bowls or Chinese takeout boxes with chopsticks for an adorable, interactive touch.

Make Ahead and Storage

Storing Leftovers

Let any leftover Bok Choy and Mushroom Stir Fry cool to room temperature, then pop it in an airtight container and refrigerate for up to three days. The flavors meld beautifully, making for a quick and nourishing lunch the next day!

Freezing

While this dish is at its best fresh, you can freeze portions in a well-sealed container for up to one month. The bok choy may soften upon thawing, but the sauce and mushrooms still shine—just be sure to reheat gently.

Reheating

For the best results, reheat your Bok Choy and Mushroom Stir Fry in a skillet over medium-low with a splash of water to refresh the sauce. Microwave works in a pinch, but keep the heat moderate to avoid overcooking the veggies.

FAQs

Final Thoughts

When you want something fast, fresh, and bursting with flavor, this Bok Choy and Mushroom Stir Fry truly delivers. It’s so easy to make, endlessly adaptable, and guaranteed to make big smiles around your table. Give it a try—you’ll be hooked from that very first bite!

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