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Bok Choy and Mushroom Stir Fry - Image 2

Bok Choy and Mushroom Stir Fry

A quick and healthy Bok Choy and Mushroom Stir Fry that's perfect for busy weeknights. This dish combines fresh vegetables with a savory sauce for a delicious, easy meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Soy sauce Low-sodium preferred
  • 1 tablespoon Oyster sauce
  • 1 tablespoon Rice vinegar
  • 1 teaspoon Sesame oil Toasted
  • 1 tablespoon Cornstarch Mixed with 2 tablespoons water
  • 2 tablespoons Vegetable oil Divided
  • 3 cloves Garlic Minced
  • 1 inch Ginger Grated
  • 8 ounces Mushrooms Sliced (shiitake or button)
  • 1 pound Bok choy Trimmed and chopped
  • 1 medium Red bell pepper Sliced
  • 2 green onions Green onions Sliced
  • 1 tablespoon Sesame seeds For garnish

Equipment

  • Wok or large skillet
  • Small mixing bowl
  • Whisk or fork
  • Cutting board and knife
  • Measuring spoons and cups

Method
 

  1. In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, and cornstarch mixture to create the stir fry sauce. Set aside.
  2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add garlic and ginger, sautéing for about 30 seconds until fragrant.
  3. Add mushrooms to the wok and stir-fry for 2-3 minutes until they start to brown and release their moisture.
  4. Add the remaining tablespoon of oil to the wok, then add bok choy and red bell pepper. Stir-fry for another 3-4 minutes until the vegetables are crisp-tender.
  5. Pour the prepared sauce over the vegetables, stirring constantly until the sauce thickens and coats the vegetables evenly, about 1-2 minutes.
  6. Remove from heat, garnish with green onions and sesame seeds. Serve immediately over rice or noodles.

Notes

Chef's Tips:
• For a deeper flavor, marinate mushrooms in soy sauce for 15 minutes before cooking
• Avoid overcooking bok choy to maintain its vibrant color and crunch
• Serve with jasmine rice or soba noodles for a complete meal
Food Safety:
• Ensure vegetables are cooked to a safe internal temperature of 165°F (74°C)
• Store leftovers in the refrigerator within two hours of cooking