Go Back
–+ servings
Bok Choy and Mushroom Stir Fry

Bok Choy and Mushroom Stir Fry for a Flavorful Dinner Delight

Quick and nutritious, this Bok Choy and Mushroom Stir Fry is perfect for busy weeknights, brimming with flavor and health.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Vegetables
  • 2 cups Bok Choy Chopped, substitute with napa cabbage if needed.
  • 8 ounces Mushrooms (brown) Halved, may substitute with shiitake or white mushrooms.
For the Sauce
  • 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.
  • Black Pepper A pinch for flavor.
  • 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.
For Cooking
  • 2 tablespoons Peanut Oil Can replace with vegetable oil.

Equipment

  • Skillet

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine 1/4 cup of water, 2 tablespoons of soy sauce, 1 tablespoon of vegetarian oyster sauce, 1 teaspoon of sugar, and a pinch of black pepper. Whisk together until sugar dissolves.
  2. In a separate bowl, mix 1 tablespoon of cornstarch with about 2 tablespoons of water until smooth.
  3. In a large skillet, bring 1/4 cup of water to a gentle boil. Add 2 cups of chopped bok choy and a pinch of salt. Cover and steam for about 30 seconds.
  4. Heat 2 tablespoons of peanut oil in the same skillet. Add 8 ounces of halved mushrooms and sear for 1 minute without stirring.
  5. Once the mushrooms are browned, push them aside. Add 1-2 dried chili peppers, 3 minced garlic cloves, 1 tablespoon of minced ginger, and 2 chopped green onions. Stir for 30 seconds.
  6. Pour in the sauce from Step 1 and add the cornstarch slurry. Cook for 1-2 minutes until the sauce thickens. Fold in the steamed bok choy.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 600mgPotassium: 700mgFiber: 5gSugar: 2gVitamin A: 1800IUVitamin C: 60mgCalcium: 100mgIron: 3mg

Notes

Refrigerate leftovers for up to 3 days. Can be frozen for 2 months. Reheat in a skillet to preserve texture.

Tried this recipe?

Let us know how it was!