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
Scale
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.
