Bok Choy and Mushroom Stir Fry

If you’re looking for a fresh, vibrant, and healthy dish that’s quick to prepare and packed with flavor, this Bok Choy and Mushroom Stir Fry is just what you need. This recipe brings together the crispiness of bok choy with the earthy richness of mushrooms, all sautéed in a savory sauce that’s both satisfying and light. Perfect for a weeknight dinner or as a flavorful side dish!

Imagine a plate brimming with tender bok choy and mushrooms, each bite infused with a deliciously tangy and slightly sweet sauce. This stir fry not only pleases the palate but also makes your kitchen smell incredible. It’s a dish that combines simple ingredients to create a meal that’s both nutritious and utterly delightful.

Whether you’re a seasoned stir fry enthusiast or a newbie in the kitchen, this recipe is easy to follow and guarantees a dish that’s as beautiful as it is tasty. It’s a fantastic way to enjoy fresh vegetables in a way that’s both healthy and scrumptious.

Resume of the Recipe: Bok Choy and Mushroom Stir Fry is a delicious and nutritious dish that combines tender bok choy with earthy mushrooms, all tossed in a savory stir fry sauce. This easy-to-make recipe is perfect for a quick weeknight dinner or a healthy side dish.

Exciting Story: I first made this Bok Choy and Mushroom Stir Fry after discovering a bunch of fresh bok choy at my local farmer’s market. The vibrant green leaves and crisp stems immediately inspired me to create a dish that would highlight their unique texture and flavor. When I paired them with mushrooms and a flavorful stir fry sauce, I was amazed at how well the ingredients complemented each other. My family loved it so much that it quickly became a regular part of our dinner rotation. It’s now one of our go-to recipes for a quick, healthy, and satisfying meal.

Why This Bok Choy and Mushroom Stir Fry?

• Fresh Ingredients: The bok choy adds a crisp, refreshing crunch, while the mushrooms provide a rich, umami flavor.
• Quick and Easy: This stir fry comes together in under 30 minutes, making it a perfect option for busy weeknights.
• Versatile: It can be served on its own or as a side dish, and you can easily customize it with your favorite vegetables or proteins.

How to Make Bok Choy and Mushroom Stir Fry:

1. Prepare Ingredients:
   • Wash and chop the bok choy into bite-sized pieces.
   • Slice the mushrooms and red bell pepper (if using).
2. Make the Sauce:
   • In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and cornstarch mixture. Set aside.
3. Cook the Stir Fry:
   • Heat the vegetable oil in a large skillet or wok over medium-high heat.
   • Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
   • Add the sliced mushrooms and cook for 3-4 minutes, or until they begin to soften.
   • Add the chopped bok choy (and red bell pepper, if using) and stir-fry for an additional 3-4 minutes, or until the bok choy is tender but still crisp.
4. Add the Sauce:
   • Pour the sauce over the vegetables and stir to coat evenly.
   • Continue to cook for another 2-3 minutes, or until the sauce has thickened and the vegetables are well coated.
5. Serve:
   • Remove from heat and serve immediately, either on its own or over rice or noodles.

Tips:

• For added protein, consider adding tofu, chicken, or beef to the stir fry.
• Adjust the amount of soy sauce and sugar according to your taste preferences.

Substitutions and Variations:

• Vegetables: Feel free to add other vegetables such as snap peas, carrots, or broccoli.
• Sauce: Substitute the oyster sauce with a vegetarian option if preferred.

Make a Healthier Version:

• Lower Sodium: Use low-sodium soy sauce to reduce the sodium content.
• Less Sugar: Reduce or omit the sugar in the sauce for a lighter version.

Closing: And there you have it! This Bok Choy and Mushroom Stir Fry is a quick, easy, and flavorful dish that’s perfect for any occasion. With its fresh ingredients and savory sauce, it’s sure to become a favorite in your kitchen. Let us know how your stir fry turns out, and don’t forget to explore more of our delicious recipes!

Frequently Asked Questions:

1. Can I use other types of mushrooms for this recipe?
   • Yes, you can use shiitake, cremini, or button mushrooms, or any other type you prefer.
2. Is bok choy the only vegetable I can use?
   • No, you can add other vegetables like bell peppers, snap peas, or carrots.
3. Can I make this dish in advance?
   • While it’s best enjoyed fresh, you can prepare the vegetables and sauce ahead of time and stir-fry just before serving.
4. Can I freeze the leftovers?
   • It’s not recommended to freeze stir-fried vegetables as they may become soggy upon reheating. It’s best to store leftovers in the refrigerator for up to 3 days.
5. Can I add protein to this stir fry?
   • Absolutely! Tofu, chicken, or beef would be great additions.
6. What can I serve with this stir fry?
   • Serve over rice, noodles, or enjoy it on its own for a light meal.
7. How do I adjust the spice level?
   • If you like it spicy, consider adding a pinch of red pepper flakes or a splash of sriracha to the sauce.
8. Can I use a different type of sauce?
   • Yes, you can experiment with different sauces like teriyaki or soy-ginger for variety.
9. What if I don’t have cornstarch for thickening?
   • You can use arrowroot powder or just skip the thickening agent for a lighter sauce.
10. How can I make this dish gluten-free?
    • Use gluten-free soy sauce and ensure all other ingredients are gluten-free.

Bok Choy and Mushroom Stir Fry

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• For the Stir Fry:

• 2 tablespoons 2 vegetable oil

• 1 tablespoon 1 minced garlic

• 1 tablespoon 1 minced ginger

• 1 cup 1 sliced mushrooms (shiitake, cremini, or button mushrooms)

• 4 cups 4 bok choy, chopped

• 1 1 red bell pepper, sliced (optional for added color and flavor)

• For the Sauce:

• 1/4 cup 1/4 soy sauce

• 2 tablespoons 2 oyster sauce

• 1 tablespoon 1 hoisin sauce

• 1 tablespoon 1 rice vinegar

• 1 teaspoon 1 sesame oil

• 1 teaspoon 1 sugar

• 1 teaspoon 1 cornstarch mixed with 2 tablespoons water (for thickening)

Directions

• Prepare Ingredients:
• Wash and chop the bok choy into bite-sized pieces.
• Slice the mushrooms and red bell pepper (if using).
• Make the Sauce:
• In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and cornstarch mixture. Set aside.
• Cook the Stir Fry:
• Heat the vegetable oil in a large skillet or wok over medium-high heat.
• Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
• Add the sliced mushrooms and cook for 3-4 minutes, or until they begin to soften.
• Add the chopped bok choy (and red bell pepper, if using) and stir-fry for an additional 3-4 minutes, or until the bok choy is tender but still crisp.
• Add the Sauce:
• Pour the sauce over the vegetables and stir to coat evenly.
• Continue to cook for another 2-3 minutes, or until the sauce has thickened and the vegetables are well coated.
• Serve:
• Remove from heat and serve immediately, either on its own or over rice or noodles.

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