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
Scale
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
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.
Notes
- For added protein, stir in tofu or serve with a fried egg on top.
- Great as a side dish or light main with steamed rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 2g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
