If you’re searching for a vibrant, lightning-fast, and utterly delicious veggie side, Bok Choy and Mushroom Stir-Fry will quickly become a weeknight hero in your kitchen. This dish perfectly balances the earthy richness of mushrooms with the fresh, slightly sweet crunch of baby bok choy—all tossed in a glossy, flavorful sauce with hints of garlic, ginger, and a little kick from optional red pepper flakes. It’s not just quick; it’s the kind of colorful stir-fry that makes any meal feel a little more special while still fitting right into your busy routine.

Bok Choy and Mushroom Stir-Fry Recipe - Recipe Image

Ingredients You’ll Need

One of the greatest joys of making Bok Choy and Mushroom Stir-Fry is the short, purposeful ingredient list. Each item shines—bringing flavor, texture, or a finishing flourish to every bite. Raid your pantry and veggie drawer, and you’ll be ready to go!

Sesame Oil: Delivers an unmistakable nutty aroma that echoes throughout the whole dish—don’t skip it!
Vegetable Oil: Helps prevent sticking and keeps everything sautéing smoothly, especially at higher heat.
Garlic (minced): For that classic, irresistible base flavor that makes any stir-fry pop.
Fresh Ginger (grated): Bright, peppery, and fresh—ginger adds subtle heat that plays beautifully with the mushrooms and greens.
Red Pepper Flakes (optional): Crank up the heat or leave them out for a milder experience—it’s entirely up to your mood!
Cremini or Shiitake Mushrooms (sliced): A mix of savory, earthy depth and tender bite; these soak up all the good flavors.
Baby Bok Choy (halved lengthwise or chopped): Crisp stems and leafy tops bring crunch and color—plus, they cook in just minutes.
Soy Sauce: Infuses the dish with saltiness and umami, marrying all the elements together.
Oyster Sauce (or vegetarian alternative): Adds silky richness and a touch of sweetness; a veggie version works just as well.
Rice Vinegar: Just a splash brightens up the sauce so it never feels heavy.
Sugar: Balances the savoriness and makes the flavors pop even more.
Green Onions (sliced): A crisp, fresh finish—scatter them over the top for a burst of flavor and color.
Sesame Seeds (optional, for garnish): Tiny, nutty, and visually lovely, they’re the final flourish that sets this dish off.

How to Make Bok Choy and Mushroom Stir-Fry

Step 1: Heat the Oils and Sauté the Aromatics

To start your Bok Choy and Mushroom Stir-Fry adventure, grab your biggest skillet or wok and heat both sesame and vegetable oils over medium-high heat. Once shimmering, add your minced garlic, grated ginger, and—if you’re in the mood for a little fire—red pepper flakes. Give these aromatics just 30 seconds to work their magic; you’re looking for fragrant, not browned.

Step 2: Cook the Mushrooms

Toss in the sliced mushrooms and let them sizzle, stirring occasionally. In about 4-5 minutes, you’ll watch them shrink and soak up all those fragrant oils, turning beautifully browned and tender. This is where their flavor truly develops!

Step 3: Add the Bok Choy

It’s time for the bok choy to join the party! Stir these vibrant greens into the pan, moving them around to coat the stems and leaves in every bit of flavor. Let them cook for 3 to 4 minutes, just until they’re wilted yet still crisp—you want to keep that fresh, juicy bite in the finished dish.

Step 4: Whisk Together the Sauce and Pour Over

While the vegetables are cooking, whisk your soy sauce, oyster (or vegetarian) sauce, rice vinegar, and just a touch of sugar together. Pour this glossy mixture over the hot veggies and toss everything to coat. Let it simmer for another 1–2 minutes—the sauce will thicken ever so slightly and cling to the mushrooms and bok choy.

Step 5: Garnish and Serve

Remove your skillet from the heat, then sprinkle sliced green onions and, if you like, a shower of sesame seeds over the top. Serve your Bok Choy and Mushroom Stir-Fry right away for optimal crispness and flavor.

How to Serve Bok Choy and Mushroom Stir-Fry

Garnishes

A handful of sliced green onions and a flurry of sesame seeds add crunch, color, and personality to every serving of Bok Choy and Mushroom Stir-Fry. Drizzle a little extra sesame oil on top if you want an even deeper nutty note. For an elegant touch, you could also scatter some toasted sliced almonds or thin red chili slices right before serving.

Side Dishes

Bok Choy and Mushroom Stir-Fry is wonderfully flexible—pair it with fluffy steamed jasmine rice, brown rice, or lightly tossed noodles to turn it into a main event. It also makes a flavorful side for potstickers, teriyaki tofu, or a simple miso soup. For extra protein, don’t hesitate to add pan-seared tofu or place a runny fried egg right on top.

Creative Ways to Present

For an eye-catching presentation, spoon your Bok Choy and Mushroom Stir-Fry into wide, shallow bowls and twirl a few noodles through the center. Pack it into bento boxes with pickled veggies and rice on the side. Or try filling crisp lettuce cups for a fresh, party-friendly starter everyone will want to try.

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers, allow your Bok Choy and Mushroom Stir-Fry to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to three days, making for speedy lunches or an easy second round at dinner.

Freezing

While mushrooms can be frozen, bok choy’s texture may change after thawing—expect the greens to become softer. If you don’t mind this, freeze cooled stir-fry in freezer-safe bags for up to 2 months. For best flavor, fresh is always preferred, but it’s absolutely doable in a pinch!

Reheating

To reheat, use a skillet over medium heat with a splash of water or a dash more soy sauce to refresh the flavor. Stir occasionally until heated through. The microwave also works, but the skillet method helps keep things less soggy.

FAQs

Can I use other types of mushrooms in Bok Choy and Mushroom Stir-Fry?

Absolutely! Shiitake, button, or even oyster mushrooms all taste fantastic in this recipe. Mix and match your favorites, or use whatever you have on hand for a new spin each time.

Is there a way to make this dish gluten-free?

Yes—simply use tamari instead of regular soy sauce, and make sure your oyster sauce (or its vegetarian alternative) is gluten-free. The rest of the ingredients are naturally gluten-free, making this a wonderfully inclusive choice.

Can I add tofu or chicken for extra protein?

You sure can! Sauté cubed tofu or thinly sliced chicken breast right after the aromatics, then remove them from the pan while you cook the vegetables. Return them to the pan with the sauce for the final toss.

How spicy does this Bok Choy and Mushroom Stir-Fry get?

That’s totally up to you. The red pepper flakes add gentle heat, but you can increase, decrease, or skip them based on your spice preference. Add fresh chilies for even more punch if you like it hot!

What’s the best way to clean bok choy before cooking?

Slice the bok choy lengthwise and rinse under cool water, gently separating the leaves to wash away any grit that hides near the base. Drain or pat dry before adding to your stir-fry so you don’t add extra liquid to the pan.

Final Thoughts

If you love quick meals that don’t skimp on flavor or color, Bok Choy and Mushroom Stir-Fry is a must-try. Let it become your new go-to for busy nights or when you want to add something fresh and lively to your dinner table. Happy cooking—don’t forget to share your creations and enjoy every crunchy, savory bite!

Bok Choy and Mushroom Stir-Fry Recipe

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4.8 from 25 reviews

Author: admin
Total Time: 20 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A flavorful and healthy Bok Choy and Mushroom Stir-Fry recipe that is quick and easy to make. This vegetarian dish is packed with umami flavors and crunchy textures, perfect as a side dish or light main.

Ingredients

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For the Stir-Fry:

1 tablespoon sesame oil
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/2 teaspoon red pepper flakes (optional)
8 oz cremini or shiitake mushrooms, sliced
4 cups baby bok choy, halved lengthwise or chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce (or vegetarian alternative)
1 teaspoon rice vinegar
1/2 teaspoon sugar
2 green onions, sliced
Sesame seeds, optional, for garnish

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Instructions

Heat the Oils: Heat sesame oil and vegetable oil in a large skillet or wok over medium-high heat.
Sauté Aromatics: Add garlic, ginger, and red pepper flakes; sauté for 30 seconds until fragrant.
Cook Mushrooms: Add mushrooms and cook for 4–5 minutes until browned and tender.
Add Bok Choy: Stir in bok choy and cook for 3–4 minutes until wilted but still crisp.
Make Sauce: Mix soy sauce, oyster sauce, rice vinegar, and sugar in a bowl.
Combine: Pour sauce over vegetables, toss to coat evenly, and cook for 1–2 minutes.
Garnish and Serve: Remove from heat, garnish with green onions and sesame seeds, then serve immediately.