Bright, fast, and deeply savory, this bok choy and mushroom stir fry turns simple ingredients into an elegant weeknight dinner.
It cooks in minutes and uses pantry staples for maximum flavor with minimal fuss.
This recipe scales, substitutes easily, and pairs well with rice, noodles, or a protein on the side.
For another mushroom-forward stir fry that’s tofu-based, try this mushroom and tofu stir fry for inspiration.
Why You’ll Love This Bok Choy and Mushroom Stir Fry for a Flavorful Dinner Delight
– Fast 15–20 minute cook time for busy nights.
– Uses inexpensive kitchen staples and minimal prep.
– Bright, tender-crisp greens with meaty mushrooms.
– Naturally vegetarian and easy to make vegan or gluten-free.
– Layered umami from soy and vegetarian oyster sauce.
– Flexible spice level with dried chiles for heat control.
The taste is umami-forward, slightly sweet, and savory with a peppery finish from garlic and ginger. Texture pairs tender-crisp bok choy stems and leafy wilt with juicy, seared mushroom caps for a satisfying bite.
"Five stars — I made this on a weeknight and it felt restaurant-quality. Quick, flavorful, and my partner loved the mushroom bite." — a happy reader
Key Ingredients for Bok Choy and Mushroom Stir Fry for a Flavorful Dinner Delight
Bok choy is the backbone of the dish. Choose firm stalks and bright green leaves. Younger baby bok choy cooks faster and stays tender; mature heads give more crunch. If substituting with napa cabbage you’ll lose some peppery bite but keep excellent texture.
Mushrooms provide the savory, meaty quality. Brown cremini or baby bellas offer a rich, earthy flavor and hold up to high heat. Shiitake adds deeper umami; white button mushrooms are milder and more budget-friendly—slice thinner if using white mushrooms so they cook evenly.
Soy sauce is the salt and soul of the sauce. Use regular soy for full flavor and tamari if you need gluten-free. Lower-sodium soy lets you control seasoning; if you swap with coconut aminos expect a slightly sweeter, less salty outcome.
Vegetarian oyster sauce (mushroom-based) amplifies umami and adds sauce body. It deepens color and gives a savory finish without fish. If you omit it, increase soy and a pinch of mushroom powder or miso to replicate complexity.
Full Ingredient List for Bok Choy and Mushroom Stir Fry for a Flavorful Dinner Delight
– 2 cups Bok Choy (Chopped; substitute with napa cabbage if needed.)
– 8 ounces Mushrooms (brown; Halved; may substitute with shiitake or white mushrooms.)
– 1/4 cup Water
– 2 tablespoons Soy Sauce (Use tamari for gluten-free.)
– 1 tablespoon Vegetarian Oyster Sauce (A mushroom-based alternative can be used.)
– 1 teaspoon Sugar (Could substitute with maple syrup.)
– 1 tablespoon Cornstarch (Substitute with arrowroot powder if desired.)
– 0 Black Pepper (A pinch for flavor.)
– 0 Salt (A pinch for steaming.)
– 1-2 Dried Chili Peppers (Adjust quantity based on spice preference.)
– 3 Garlic (minced) (Use garlic powder for milder flavor.)
– 1 tablespoon Ginger (minced) (Fresh is preferred.)
– 2 tablespoons Peanut Oil (Can replace with vegetable oil.)
Step-by-Step Instructions for Bok Choy and Mushroom Stir Fry for a Flavorful Dinner Delight
Step 1: Prep everything before you heat the pan
Trim and chop bok choy into bite-sized pieces, separating stems from leaves. Halve the mushrooms so they sear evenly. Mince garlic and ginger, and measure the sauce ingredients into a small bowl.
Pro Tip: The ingredients should be lined up and ready; garlic and ginger become sharp and aromatic the moment oil hits the pan.
Step 2: Make the sauce and slurry
Combine soy sauce, vegetarian oyster sauce, sugar, and water in a bowl. Stir until sugar dissolves. Mix cornstarch with a tablespoon of cold water to make a smooth slurry and set it aside.
Pro Tip: The sauce should be a glossy, slightly thin liquid before adding slurry; the cornstarch will thicken quickly when heated.
Step 3: Sear the mushrooms
Heat a wok or large skillet over medium-high heat until very hot. Add peanut oil and swirl. Add mushrooms in a single layer and let them sear without crowding. When one side is browned, toss and sear the other side, about 3–4 minutes in total.
Pro Tip: Mushrooms should be golden brown and smell deeply savory; if they steam instead of sear, the pan wasn’t hot enough.
Step 4: Aromatics and chiles
Push mushrooms to the side, add a touch more oil if needed, then add minced garlic, ginger, and dried chiles. Stir constantly for 20–30 seconds until fragrant, being careful not to burn the garlic.
Pro Tip: Aromatics should smell pungent and warm; you should see tiny bubbles and a glossy sheen on the oil.
Step 5: Add bok choy and sauce
Add bok choy stems first and toss for a minute to soften. Pour in the prepared sauce and the cornstarch slurry. Stir everything together and cover briefly if stems need more steaming. Add the leafy parts last and wilt just until bright green.
Pro Tip: The sauce should turn glossy and cling to vegetables within 30–60 seconds; bok choy stems remain slightly crisp while leaves are tender.
Step 6: Finish and serve
Taste and adjust seasoning—add a pinch of black pepper or another splash of soy if needed. Serve immediately over rice or noodles and garnish if desired.
Pro Tip: The finished stir fry should glisten, not sit in a pool of sauce; sauce should coat each piece.
Expert Tips for Bok Choy and Mushroom Stir Fry for a Flavorful Dinner Delight
– High heat is essential: a very hot pan ensures browning and concentrated mushroom flavor. Use medium-high to high heat and a sturdy pan or wok. For stovetops that run cool, preheat longer than you think.
– Dry mushrooms thoroughly: moisture prevents browning and creates steam. Pat with paper towels and avoid overcrowding the pan.
– Control texture with order: cook stems first, then mushrooms, then leaves. This prevents limp greens and undercooked stems.
– Sauce consistency troubleshooting: if the sauce is too thin, stir in an extra 1/2 teaspoon cornstarch slurry and simmer briefly. If too thick, thin with a splash of water.
– Equipment tip: a carbon steel wok or heavy-bottomed skillet gives even heat and superior sear; use a non-stick pan only if you struggle with sticking.
– Avoid overcooking garlic and ginger: add them after mushrooms have started to brown to keep them aromatic without bitterness.
– Spice adjustment: remove seeds from chiles for milder heat, or toast chiles briefly to deepen flavor without adding more capsaicin.
– Common mistake — crowding the pan: cook in batches if necessary. Overcrowding causes steaming and prevents proper caramelization. Also see related searing tips in this Chinese ground beef and cabbage stir fry guide for crowding solutions.
Storage & Freezing for Bok Choy and Mushroom Stir Fry for a Flavorful Dinner Delight
Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. Use shallow containers to cool quickly and maintain texture.
Freezer: This stir fry can be frozen for up to 2 months. Portion into freezer-safe containers or heavy-duty zip-top bags; squeeze out air for best results.
Thawing: Thaw overnight in the fridge for best texture. For quicker use, reheat from frozen in a skillet over medium-low heat with a splash of water to restore sauce.
Reheating: Reheat gently on the stovetop over medium heat, stirring frequently. Microwave reheating works for single servings but may soften bok choy; add a teaspoon of water to loosen the sauce and cover to steam briefly.
Variations & Substitutions for Bok Choy and Mushroom Stir Fry for a Flavorful Dinner Delight
Add protein: Stir in cooked chicken, shrimp, or tofu. Use pre-cooked proteins and toss at the end to heat through, which keeps vegetables crisp and adds heft for a complete meal.
Szechuan twist: Add a teaspoon of Szechuan peppercorns and a splash of black vinegar. This changes the profile to floral, numbing, and tangy with more complexity and bite.
Nutty finish: Stir in a tablespoon of sesame oil at the end and top with toasted sesame seeds. The sesame oil gives a toasted aroma and a nutty counterpoint to the umami mushrooms.
Noodle bowl: Serve over rice noodles or chow mein-style noodles with extra sauce. Increase the sauce slightly and toss noodles at the end for a saucier, heartier dish.
Frequently Asked Questions About Bok Choy and Mushroom Stir Fry for a Flavorful Dinner Delight
Q: How do I keep bok choy from getting soggy?
A: Cook in stages—stems first, then leaves—and use high heat. Avoid over-stirring while stems soften. If steaming is needed, do it briefly under a lid for 30–45 seconds and then uncover to finish. Also, don’t over-salt early; salt draws moisture and speeds wilting.
Q: Can I make this gluten-free?
A: Yes. Swap regular soy sauce for tamari and ensure your vegetarian oyster sauce is gluten-free or replace with extra tamari and a pinch of mushroom powder. Cornstarch and other ingredients are naturally gluten-free, but always check labels for cross-contamination.
Q: What mushrooms are best for stir-frying?
A: Brown cremini and shiitake are top choices because they hold shape and provide strong umami. White buttons work but are milder and may need faster cooking or thinner slicing. For a deeper flavor, use a mix of varieties.
Q: How do I rescue watery sauce or bland flavor?
A: For watery sauce, simmer briefly to let excess liquid evaporate and add a small cornstarch slurry to thicken. For bland flavor, add a splash of soy sauce, a pinch of salt, or a little more vegetarian oyster sauce. A touch of acid—rice vinegar or lemon—can brighten flavors without adding sodium.
Q: Can I prepare this ahead and finish later?
A: Yes—partially. Chop vegetables and make the sauce ahead, storing both separately in the fridge for up to 24 hours. Cook mushrooms and aromatics fresh and combine with prepped ingredients to retain texture and peak flavor.
Final Thoughts on Bok Choy and Mushroom Stir Fry for a Flavorful Dinner Delight
This stir fry proves humble ingredients can yield exceptional flavor and texture with little effort. If you enjoyed it, please leave a star rating in the recipe card below and pin it to Pinterest for later.
Bok Choy and Mushroom Stir Fry
Ingredients
Vegetables
- 2 cups Bok Choy (Chopped; substitute with napa cabbage if needed.) Choose firm stalks and bright green leaves.
- 8 ounces Mushrooms (brown; Halved; may substitute with shiitake or white mushrooms.) Brown cremini or baby bellas are recommended.
- 3 cloves Garlic (minced; Use garlic powder for milder flavor.)
- 1 tablespoon Ginger (minced; Fresh is preferred.)
Sauce Ingredients
- 2 tablespoons Soy Sauce (Use tamari for gluten-free.) Lower-sodium soy allows for control.
- 1 tablespoon Vegetarian Oyster Sauce A mushroom-based alternative can be used.
- 1 teaspoon Sugar (Could substitute with maple syrup.)
- 1 tablespoon Cornstarch (Substitute with arrowroot powder if desired.) Make into a slurry.
- 1/4 cup Water
Seasonings
- 1-2 pieces Dried Chili Peppers Adjust quantity based on spice preference.
- Black Pepper (A pinch for flavor.)
- Salt (A pinch for steaming.)
Cooking Oil
- 2 tablespoons Peanut Oil (Can replace with vegetable oil.) Essential for browning.
Instructions
Preparation
- Trim and chop bok choy into bite-sized pieces, separating stems from leaves. Halve the mushrooms so they sear evenly. Mince garlic and ginger, and measure the sauce ingredients into a small bowl.
Make the Sauce
- Combine soy sauce, vegetarian oyster sauce, sugar, and water in a bowl. Stir until sugar dissolves. Mix cornstarch with a tablespoon of cold water to make a smooth slurry and set it aside.
Sear the Mushrooms
- Heat a wok or large skillet over medium-high heat until very hot. Add peanut oil and swirl. Add mushrooms in a single layer and let them sear without crowding for about 3-4 minutes.
Aromatics and Chiles
- Push mushrooms to the side, add more oil if needed, then add minced garlic, ginger, and dried chiles. Stir constantly for 20-30 seconds until fragrant.
Combine Ingredients
- Add bok choy stems first and toss for a minute to soften. Pour in the prepared sauce and the cornstarch slurry. Stir everything together and add leafy parts last to wilt just until bright green.
Finish and Serve
- Taste and adjust seasoning—add a pinch of black pepper or another splash of soy if needed. Serve immediately over rice or noodles and garnish if desired.
