If you’re craving a dish that’s vibrant, full of fresh veggies, and bursting with flavor, this Bok Choy and Mushroom Stir Fry Recipe is your new best friend in the kitchen. It’s a delightful mix of tender baby bok choy combined with hearty brown mushrooms, all coated in a savory sauce with just the right hint of spice and a perfect touch of umami. Easy to pull together in under 30 minutes, this stir fry brings a wonderful balance of textures and tastes that make every bite a celebration of simple ingredients done exceptionally well.
Ingredients You’ll Need
This Bok Choy and Mushroom Stir Fry Recipe relies on straightforward, wholesome ingredients that each contribute their unique magic — from the crispness of green bok choy to the earthy richness of mushrooms, and the punch of ginger and garlic that brings the whole dish alive.
- Water: Used to lightly steam the bok choy, it helps soften the greens without losing their vibrant color and crunch.
- Soy sauce: Adds salty depth and umami that balances perfectly with the fresh vegetables.
- Vegetarian oyster sauce: A secret weapon for that classic savory richness; you can substitute regular oyster sauce if you prefer.
- Sugar: Just a pinch to enhance flavors and balance the salty and spicy notes.
- Ground black pepper: Provides a gentle heat and aromatic kick to the sauce.
- Sesame oil: Its nutty aroma finishes the dish with that irresistible signature fragrance.
- Cornstarch: Used to thicken the sauce so every piece of bok choy and mushroom is coated beautifully.
- Baby bok choy: The star vegetable with crisp stalks and tender leafy tops, cut into bite-sized pieces.
- Pinch of salt: Enhances natural flavors while steaming the bok choy.
- Peanut oil: A high smoke point oil perfect for stir-frying, lends mild flavor and helps sear the mushrooms.
- Brown mushrooms: Earthy and meaty, they soak up all the delicious sauce and add satisfying texture.
- Dried Chinese chili peppers: Adds a warm, smoky heat without overwhelming the palate.
- Garlic cloves: Minced to infuse the dish with pungent and savory notes.
- Thumb-sized ginger: Fresh and zesty, it cuts through richness and brightens the dish’s flavor profile.
- Green onions: Sliced for a fresh, slightly sharp garnish that complements the cooked ingredients.
How to Make Bok Choy and Mushroom Stir Fry Recipe
Step 1: Prepare the sauce and slurry
Start by mixing together the soy sauce, vegetarian oyster sauce, sugar, black pepper, sesame oil, and water in a small bowl. This mixture will create that complex, tasty sauce we all love. Next, combine the cornstarch with water to make a slurry that will thicken the sauce perfectly later on.
Step 2: Steam the baby bok choy
Heat a little water in a large skillet until boiling, then add the cut bok choy with a pinch of salt and cover. This quick steam softens the bok choy just enough to make it tender yet still crisp and vibrant. Stir once midway, and once softened, transfer the bok choy to a platter so it doesn’t overcook.
Step 3: Sear the mushrooms
Clean the pan and heat peanut oil on high, then add the mushrooms. Let them sear untouched for a minute to develop a golden crust, then flip and cook for another 2–3 minutes until all the moisture evaporates. This step concentrates the mushroom flavor and gives them a satisfying meaty bite.
Step 4: Cook aromatics and chili peppers
Push the mushrooms to one side, add more oil to the empty side, then toss in the dried chili peppers, minced garlic, ginger, and green onions. Stir quickly until the peppers darken and the whole pan smells fragrant—a crucial step that infuses the oil and mushrooms with rich spice and aroma.
Step 5: Combine and finish the stir fry
Return the bok choy to the pan, pour in the prepared sauce, and stir for about 30 seconds to unify the flavors. Then swirl in the cornstarch slurry and cook until the sauce thickens beautifully, coating every morsel. Transfer to a serving plate and serve hot for the best experience.
How to Serve Bok Choy and Mushroom Stir Fry Recipe
Garnishes
Sprinkle some toasted sesame seeds or additional sliced green onions on top to add a hint of crunch and freshness. If you like heat, a drizzle of chili oil can kick this stir fry up to the next level without overpowering the natural flavors.
Side Dishes
This dish shines alongside steamed jasmine or brown rice, which soaks up the delicious sauce perfectly. Alternatively, it pairs wonderfully with simple noodles or as a vibrant vegetable side alongside your favorite protein, whether grilled tofu, chicken, or fish.
Creative Ways to Present
For a festive touch, serve the Bok Choy and Mushroom Stir Fry Recipe in individual rice bowls topped with crispy fried shallots or freshly chopped cilantro. You can also wrap it in lettuce cups for a fun and fresh handheld bite that’s guaranteed to impress guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover stir fry in an airtight container in the refrigerator for up to 3 days. The flavors may even deepen overnight, making it a convenient and tasty next-day meal.
Freezing
Freezing is not recommended as bok choy tends to become watery and lose its texture after thawing. Mushrooms may also become mushier, so fresh cooking is best for optimal texture and flavor.
Reheating
To reheat, warm the stir fry gently in a skillet over medium heat, stirring often to prevent sticking and to refresh the sauce. Adding a splash of water or broth can help restore the right saucy consistency.
FAQs
Can I use other types of mushrooms for this recipe?
Absolutely! While brown mushrooms lend a nice earthy flavor, shiitake or cremini mushrooms work beautifully too and can add slightly different textures and tastes, keeping the stir fry exciting.
Is this recipe suitable for vegetarians?
Yes, it’s perfect for vegetarians, especially when using vegetarian oyster sauce. Just ensure any oyster sauce alternatives are plant-based if you’re strictly vegetarian or vegan.
How spicy is this Bok Choy and Mushroom Stir Fry Recipe?
The dried Chinese chili peppers add a gentle warmth and smoky flavor—not overwhelming heat. You can adjust the number of chilies to suit your spice tolerance or omit them entirely for a milder dish.
Can I prepare this dish ahead of time?
You can prep ingredients in advance, such as slicing mushrooms and bok choy, or mixing the sauce. However, for the freshest crunch and flavor, it’s best to cook and serve shortly after assembly.
What can I substitute for peanut oil?
If you have allergies or prefer another oil, vegetable oil or canola oil are excellent substitutes that handle high heat well without affecting the taste drastically.
Final Thoughts
This Bok Choy and Mushroom Stir Fry Recipe is more than just a vegetable side — it’s a celebration of fresh, vibrant ingredients coming together in perfect harmony. Easy to whip up, satisfying to eat, and full of colors and textures, it’s a dish you’ll want to keep coming back to. Trust me, once you try this, it’ll quickly become one of your favorite go-to meals to share with friends or enjoy any night of the week.
Print
Bok Choy and Mushroom Stir Fry Recipe
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Description
This vibrant Bok Choy and Mushroom Stir Fry is a quick and flavorful dish combining tender baby bok choy and earthy brown mushrooms in a savory Asian-inspired sauce. The recipe features a lightly steamed bok choy base enhanced by a rich blend of soy sauce, vegetarian oyster sauce, garlic, ginger, and dried chili peppers, finished with a thickened sauce for a perfect balance of textures and flavors. Ready in just 23 minutes, it makes an excellent side dish or a satisfying main served over steamed rice.
Ingredients
Sauce Ingredients
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sesame oil
Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Main Ingredients
- 1 lb baby bok choy, cut into large bite-size pieces
- Pinch of salt
- 2 1/2 tablespoons peanut oil (divided)
- 1 lb brown mushrooms, halved or quartered if large
- 4 dried Chinese chili peppers
- 2 garlic cloves, minced
- 1 thumb-sized piece of ginger, minced
- 2 green onions, sliced
Instructions
- Prepare Sauce: In a small bowl, combine 2 tablespoons water, soy sauce, vegetarian oyster sauce, sugar, ground black pepper, and sesame oil. Mix well and set aside.
- Make Slurry: In another small bowl, stir together cornstarch and 2 tablespoons water until fully dissolved to create a slurry; set aside.
- Steam Bok Choy: Heat 1/4 cup water in a large skillet over medium-high heat until boiling. Add the cut baby bok choy and sprinkle with a pinch of salt. Cover and let steam for 30 seconds. Remove the lid, stir the bok choy gently, cover again, and steam for another 30 seconds until softened. Transfer to a large platter and set aside.
- Cook Mushrooms: Wipe the skillet clean, then add 2 tablespoons of peanut oil and heat over high heat. Add the mushrooms and let them sear untouched for 1 minute. Flip the mushrooms and cook, stirring occasionally, for 2 to 3 minutes until browned and all moisture has evaporated.
- Sauté Aromatics: Push the mushrooms to one side of the skillet. Add the remaining 1/2 tablespoon oil to the empty side, then add dried chili peppers, minced garlic, minced ginger, and sliced green onions. Stir a few times until the chili peppers darken to a deep red, then mix everything together evenly.
- Combine and Finish: Return the steamed bok choy to the skillet, pour in the prepared sauce, and stir to coat everything. Stir the cornstarch slurry again to ensure it’s well mixed, then swirl it into the pan. Cook while stirring until the sauce noticeably thickens. Transfer to a large serving plate and serve hot, either as a side dish or over steamed rice as a main course.
Notes
- For a non-vegetarian version, regular oyster sauce can be used instead of vegetarian oyster sauce.
- Adjust the number of dried Chinese chili peppers to control the heat level.
- Peanut oil is preferred for its high smoke point and flavor, but other neutral oils can be substituted.
- Ensure mushrooms are cooked until dry to deepen their flavor and texture.
- This dish is best served immediately to enjoy the fresh textures of bok choy and mushrooms.
