Bok Choy and Mushroom Stir Fry
Bright, fast, and deeply savory, this bok choy and mushroom stir fry turns simple ingredients into an elegant weeknight dinner.
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.
Notes
High heat is essential for browning mushrooms; avoid overcrowding the pan. Can be stored in the refrigerator for up to 3 days or frozen for 2 months.