This mushroom and bok choy stir-fry is a light, flavorful, and nutritious dish that comes together in minutes. With tender-crisp bok choy, earthy mushrooms, and a savory garlic-ginger sauce, this stir-fry is perfect as a side dish or served over rice or noodles for a complete meal.
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 20 minutes, making it perfect for busy weeknights.
- Healthy & Light – Packed with vitamins, fiber, and antioxidants.
- Vegan & Gluten-Free Friendly – Easily adaptable for different dietary needs.
- Versatile – Great as a side dish or main course with added protein.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bok choy, chopped
- Mushrooms (shiitake, cremini, or button), sliced
- Garlic, minced
- Ginger, grated
- Soy sauce (or tamari for gluten-free)
- Sesame oil
- Rice vinegar
- Red pepper flakes (optional for spice)
- Cornstarch (for thickening, optional)
- Water
- Green onions and sesame seeds (for garnish)
Directions
- Prepare Ingredients – Wash and chop bok choy, slice mushrooms, and mince garlic and ginger.
- Heat Oil – In a large skillet or wok, heat sesame oil over medium-high heat.
- Sauté Aromatics – Add garlic and ginger, stirring for 30 seconds until fragrant.
- Cook Mushrooms – Add mushrooms and cook for 3-4 minutes until softened.
- Add Bok Choy – Stir in bok choy and cook for another 2-3 minutes until tender-crisp.
- Make Sauce – In a small bowl, mix soy sauce, rice vinegar, and cornstarch (if using). Pour over the vegetables and stir to coat.
- Serve – Remove from heat and garnish with green onions and sesame seeds. Serve warm.
Servings and Timing
- Servings: 2-4
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
Variations
- Add Protein – Stir in tofu, chicken, or shrimp for a more filling meal.
- Spicy Version – Add sriracha or extra red pepper flakes.
- Nutty Twist – Sprinkle with chopped cashews or peanuts for crunch.
- Soy-Free Option – Use coconut aminos instead of soy sauce.
Storage/Reheating
- Refrigerate – Store leftovers in an airtight container for up to 3 days.
- Reheat – Warm in a skillet over medium heat or microwave for 1-2 minutes.
- Freeze – Not recommended, as bok choy can become watery.
FAQs
Can I use baby bok choy instead of regular bok choy?
Yes! Baby bok choy is more tender and requires slightly less cooking time.
What type of mushrooms work best?
Shiitake, cremini, or button mushrooms all work well in this stir-fry.
Can I make this oil-free?
Yes! Use a splash of vegetable broth instead of sesame oil for sautéing.
How do I keep bok choy from getting soggy?
Cook on high heat and avoid overcooking for a tender-crisp texture.
Can I use frozen bok choy?
Fresh is best, but if using frozen, cook for a shorter time to prevent excess moisture.
What should I serve with this stir-fry?
It pairs well with steamed rice, quinoa, or noodles.
Can I double the recipe?
Yes! Just use a large wok or skillet to prevent overcrowding.
How do I thicken the sauce?
A cornstarch slurry (1 tsp cornstarch + 2 tsp water) can help create a thicker sauce.
Can I add other vegetables?
Absolutely! Bell peppers, carrots, or snap peas are great additions.
Is this dish keto-friendly?
Yes, if you use tamari or coconut aminos instead of soy sauce.
Conclusion
Mushroom and bok choy stir-fry is a quick, healthy, and delicious dish that’s perfect for any meal. With fresh ingredients and bold flavors, this easy stir-fry is a great way to enjoy nutritious greens and earthy mushrooms. Try it today for a flavorful, restaurant-quality meal at home!
PrintMushroom and Bok Choy Stir-Fry
This Mushroom and Bok Choy Stir-Fry is a quick, flavorful dish packed with tender mushrooms, crisp bok choy, and a savory garlic-ginger sauce. Perfect as a light meal or a side dish with rice or noodles!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
- Category: Main Dish, Side Dish
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Ingredients
For the Stir-Fry:
- 1 tablespoon vegetable oil (or sesame oil)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 8 oz mushrooms (shiitake, cremini, or button), sliced
- 4 cups baby bok choy, halved or chopped
- ½ red bell pepper, sliced (optional, for color)
- 2 green onions, sliced (for garnish)
- 1 teaspoon sesame seeds (optional)
For the Sauce:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (or hoisin sauce for vegetarian)
- 1 teaspoon rice vinegar
- 1 teaspoon honey or maple syrup
- ½ teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
Instructions
Prepare the Sauce:
- Mix the Sauce Ingredients:
- In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey, red pepper flakes, and cornstarch mixture. Set aside.
Cook the Stir-Fry:
-
Heat the Oil:
- In a large pan or wok, heat vegetable oil over medium-high heat.
-
Sauté the Aromatics:
- Add garlic and ginger, stirring for 30 seconds until fragrant.
-
Cook the Mushrooms:
- Add sliced mushrooms and cook for 3-4 minutes, until they soften and release moisture.
-
Add Bok Choy & Bell Peppers:
- Stir in bok choy and bell peppers.
- Cook for 2-3 minutes, until bok choy is tender but still crisp.
-
Pour in the Sauce:
- Stir the sauce again and pour over the veggies.
- Cook for 1-2 minutes, stirring, until the sauce thickens slightly and coats everything.
Garnish & Serve:
- Finish & Enjoy:
- Remove from heat and sprinkle with green onions and sesame seeds.
- Serve hot over steamed rice, noodles, or as a side dish!
Notes
- Want protein? Add tofu, shrimp, or chicken.
- For extra crunch, toss in some cashews or peanuts.
- Make it spicy by adding sriracha or extra red pepper flakes.