Bok Choy and Mushroom Stir Fry

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Stir-frying has always been one of my go-to cooking methods when I need a quick, nutritious, and flavorful meal. There’s something about the sizzle of fresh vegetables hitting a hot pan that makes cooking feel exciting. This Bok Choy and Mushroom Stir Fry is a dish I make often, combining crisp-tender bok choy with earthy mushrooms, all coated in a savory, slightly sweet garlic sauce. It’s the perfect balance of textures and flavors, and it comes together in under 20 minutes.

What I love most about this dish is its versatility. It can be a light main dish served over steamed rice or noodles, or a vibrant side to accompany grilled protein. The garlic-infused sauce clings beautifully to the greens, while the mushrooms soak up all the umami goodness. Whether you’re looking for a healthy weeknight dinner or a simple way to get more greens in your diet, this stir fry is a must-try.

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Why You’ll Love This Bok Choy and Mushroom Stir Fry

• Quick & Easy: Ready in under 20 minutes, making it a great weeknight dinner.
• Healthy & Nutritious: Packed with vitamins, fiber, and antioxidants from bok choy and mushrooms.
• Flavorful & Satisfying: The umami-rich sauce enhances the natural taste of the vegetables.
• Versatile: Serve it as a main dish over rice or as a side with your favorite protein.
• One-Pan Wonder: Minimal cleanup since everything cooks in one pan or wok.

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What Kind of Bok Choy Should I Use?

When it comes to stir-frying bok choy, you have a few options. Baby bok choy is my top choice because of its tender leaves and mild sweetness. It cooks quickly and absorbs flavors beautifully. If you can’t find baby bok choy, regular bok choy works just as well—just be sure to chop it into smaller pieces to ensure even cooking. Shanghai bok choy, with its slightly thicker stems and vibrant green color, is another great alternative. Whichever type you choose, make sure to wash it thoroughly, as dirt tends to collect at the base of the stems.

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Options for Substitutions

If you don’t have all the ingredients on hand, no worries! Here are some easy swaps to make this dish work for you:

• Bok Choy Alternatives: Swap with spinach, Napa cabbage, or kale for a different texture and flavor.
• Mushrooms: Cremini, shiitake, oyster, or even white button mushrooms work well.
• Soy Sauce: Use tamari for a gluten-free option or coconut aminos for a lower-sodium alternative.
• Sesame Oil: If you’re out, try using olive oil or avocado oil, though the flavor will be slightly different.
• Garlic & Ginger: Fresh is best, but in a pinch, garlic powder and ground ginger can be used.
• Sweetener: If you prefer a touch of sweetness, you can use honey, maple syrup, or brown sugar instead of the traditional sugar.

This recipe is flexible, so feel free to mix and match based on what you have in your kitchen!

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Ingredients for This Bok Choy and Mushroom Stir Fry

Each ingredient in this stir fry plays an important role in creating a delicious balance of flavors and textures. Here’s what you’ll need:

• Bok Choy – The star of the dish! It provides a fresh, slightly peppery crunch and absorbs the savory sauce beautifully.
• Mushrooms – Cremini or shiitake mushrooms add a deep, earthy umami flavor and a satisfying texture.
• Garlic – Brings out a fragrant, aromatic base that enhances the overall taste.
• Ginger – Adds a warm, slightly spicy note that pairs wonderfully with the bok choy and mushrooms.
• Soy Sauce – A key ingredient for umami and saltiness, tying all the flavors together.
• Oyster Sauce – Provides a slightly sweet, rich, and savory depth that makes this stir fry extra delicious.
• Sesame Oil – Just a drizzle adds a toasty, nutty flavor that enhances the overall aroma.
• Vegetable Oil – Used for stir-frying, ensuring everything cooks evenly without sticking.
• Cornstarch Slurry – A mixture of cornstarch and water helps thicken the sauce, coating the vegetables perfectly.
• Sugar (Optional) – A pinch of sugar balances out the salty and savory elements of the sauce.
• Sesame Seeds – Sprinkled on top for a bit of crunch and added visual appeal.

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Step 1: Prepare the Ingredients

Start by washing the bok choy thoroughly to remove any dirt trapped in the stems. If using baby bok choy, you can leave them whole or slice them in half. For larger bok choy, chop them into bite-sized pieces, separating the stems from the leaves. Slice the mushrooms thinly, mince the garlic, and grate the ginger.

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Step 2: Make the Sauce

In a small bowl, mix together soy sauce, oyster sauce, cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons water), and a pinch of sugar if using. Stir until well combined and set aside. This sauce will coat the vegetables perfectly and give the dish its signature glossy finish.

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Step 3: Cook the Mushrooms

Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the sliced mushrooms and sauté for about 3-4 minutes until they start to brown and release their moisture. Remove them from the pan and set aside.

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Step 4: Stir-Fry the Bok Choy

In the same pan, add another teaspoon of oil, then toss in the garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add the bok choy stems first (since they take longer to cook) and stir-fry for 2 minutes. Then, add the bok choy leaves and cook for another 1-2 minutes until they are just wilted but still vibrant.

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Step 5: Combine Everything

Return the sautéed mushrooms to the pan and pour in the prepared sauce. Stir well to coat all the ingredients evenly. Let the sauce thicken for about a minute, tossing everything together. Drizzle with a few drops of sesame oil for extra flavor.

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Step 6: Garnish and Serve

Turn off the heat and sprinkle sesame seeds on top for a final touch. Serve immediately over steamed rice, noodles, or enjoy it on its own as a flavorful side dish!

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How Long to Cook the Bok Choy and Mushroom Stir Fry

This dish comes together in under 15 minutes, making it perfect for a quick meal. Here’s a breakdown of the cooking time:

• Mushrooms: 3-4 minutes until browned and tender.
• Aromatics (Garlic & Ginger): 30 seconds to release their fragrance.
• Bok Choy Stems: 2 minutes to soften slightly.
• Bok Choy Leaves: 1-2 minutes until just wilted.
• Sauce Thickening: About 1 minute.

The key is to cook everything over medium-high heat, keeping the vegetables crisp-tender and vibrant while ensuring the sauce thickens just enough to coat them beautifully.

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Tips for Perfect Bok Choy and Mushroom Stir Fry

• Use High Heat: Stir-frying requires high heat to quickly sear the vegetables while keeping them crisp. A wok or large skillet works best.
• Don’t Overcrowd the Pan: Cook in batches if needed to avoid steaming the vegetables instead of stir-frying.
• Separate the Stems and Leaves: Since the stems take longer to cook than the leaves, add them first to ensure even cooking.
• Adjust the Sauce Consistency: If the sauce is too thick, add a splash of water. If too thin, let it simmer for an extra minute.
• Use Fresh Garlic and Ginger: These two ingredients add a lot of depth and aroma—avoid using powdered versions if possible.
• Drizzle Sesame Oil at the End: Adding sesame oil at the last moment preserves its nutty aroma and prevents it from burning.

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Watch Out for These Mistakes While Cooking

Even though this stir fry is simple to make, a few common mistakes can affect the final dish. Here’s what to avoid:

• Not Washing Bok Choy Properly: Dirt and grit often hide in the stems, so rinse thoroughly before cooking.
• Overcooking the Bok Choy: It should be crisp-tender, not mushy. The leaves cook much faster than the stems, so add them later.
• Skipping the Sauce Thickener: The cornstarch slurry helps the sauce coat the veggies evenly. Without it, the sauce may be too runny.
• Overcrowding the Pan: Cooking too many ingredients at once steams them instead of stir-frying. Cook in batches if necessary.
• Not Using High Heat: Stir-frying requires a hot pan to achieve that signature smoky, slightly charred flavor.
• Forgetting the Finishing Touches: A drizzle of sesame oil and a sprinkle of sesame seeds at the end elevate the flavors.

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What to Serve With Bok Choy and Mushroom Stir Fry

This dish pairs well with many other foods, whether you’re keeping it simple or making a full meal. Here are some great options:

1. Steamed White or Brown Rice

The classic pairing! Rice soaks up the flavorful sauce, making each bite satisfying.

2. Garlic Noodles

Toss some cooked noodles with garlic, soy sauce, and a bit of sesame oil for an extra savory side.

3. Grilled or Pan-Seared Tofu

A great plant-based protein that complements the flavors of the stir fry.

4. Teriyaki Chicken

The sweet and savory glaze of teriyaki chicken pairs beautifully with the fresh, garlicky bok choy.

5. Miso Soup

A light and comforting soup that balances out the stir fry’s bold flavors.

6. Shrimp or Salmon

The umami flavors of seafood work well with the garlic and soy sauce in the dish.

7. Dumplings or Spring Rolls

For a fun side dish, serve with veggie or pork dumplings and crispy spring rolls.

8. Kimchi or Pickled Vegetables

A bit of tangy, fermented vegetables can add a refreshing contrast to the stir fry.

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Storage Instructions

If you have leftovers, this Bok Choy and Mushroom Stir Fry stores well and can be enjoyed later. Here’s how to keep it fresh:

• Refrigeration: Store in an airtight container in the fridge for up to 3 days. The bok choy may lose some of its crispness but will still be flavorful.
• Reheating: Warm in a pan over medium heat for a few minutes, adding a splash of water or broth if needed to loosen the sauce. You can also microwave it for 1-2 minutes, stirring halfway through.
• Freezing (Not Recommended): Bok choy becomes mushy when frozen and thawed, so it’s best to enjoy this dish fresh.

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Estimated Nutrition

This stir fry is a healthy, low-calorie dish packed with nutrients. Here’s an approximate nutrition breakdown per serving (based on 2 servings):

• Calories: 150-180 kcal
• Protein: 5g
• Carbohydrates: 15g
• Fiber: 4g
• Fat: 8g
• Sodium: 600-800mg (depending on soy sauce and oyster sauce used)

This dish is rich in vitamins A, C, and K from bok choy, as well as antioxidants and minerals from mushrooms. It’s naturally vegetarian and can be made vegan by using a plant-based oyster sauce alternative.

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Frequently Asked Questions

1. Can I make this stir fry gluten-free?

Yes! Simply use tamari or coconut aminos instead of soy sauce, and a gluten-free oyster sauce alternative.

2. What other vegetables can I add?

You can mix in bell peppers, carrots, snap peas, or broccoli for more variety and texture.

3. Can I make this without oyster sauce?

Yes! If you don’t have oyster sauce, you can substitute it with hoisin sauce, vegetarian mushroom sauce, or a mix of soy sauce and a bit of brown sugar.

4. What protein can I add to this stir fry?

This dish pairs well with chicken, shrimp, tofu, or even beef for extra protein. Simply cook the protein first, set it aside, and mix it in at the end.

5. Can I use frozen bok choy?

Fresh bok choy is best, but you can use frozen in a pinch. Just note that it releases more water when cooked, so the texture may be softer.

6. How do I prevent bok choy from becoming too watery?

Make sure to stir-fry on high heat and avoid overcrowding the pan. Excess moisture can steam the vegetables instead of searing them.

7. Can I prepare this dish in advance?

You can chop the ingredients and mix the sauce ahead of time, but it’s best to stir-fry just before serving for the freshest texture.

8. Is this stir fry spicy?

Not by default, but you can add red pepper flakes, chili oil, or sliced fresh chilies for some heat!

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Conclusion

Bok Choy and Mushroom Stir Fry is a quick, flavorful, and nutritious dish that’s perfect for busy weeknights. With tender-crisp bok choy, earthy mushrooms, and a savory garlic-ginger sauce, it’s packed with umami goodness. Whether you serve it as a side or a main dish with rice or noodles, this stir fry is sure to become a go-to recipe in your kitchen. Plus, with easy ingredient swaps and add-ins, you can make it your own every time. Try it today and enjoy a delicious, wholesome meal in just minutes!

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