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Bok Choy and Mushroom Stir Fry Recipe

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4.4 from 88 reviews

A quick and flavorful Bok Choy and Mushroom Stir Fry featuring tender baby bok choy, savory brown mushrooms, and a fragrant blend of garlic, ginger, and chili peppers, all coated in a rich, savory sauce. This vegetarian stir fry is perfect as a side or served over steamed rice for a satisfying main dish.

Ingredients

Sauce

  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sesame oil

Slurry

  • 1 tablespoon cornstarch
  • 2 tablespoons water

Stir-Fry

  • 1 lb baby bok choy, cut to large bite-size pieces
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil
  • 1 lb brown mushrooms, halved or quartered if large
  • 4 dried Chinese chili peppers
  • 2 garlic cloves, minced
  • 1 thumb ginger, minced
  • 2 green onions, sliced

Instructions

  1. Prepare the Sauce: In a small bowl, mix together 2 tablespoons water, soy sauce, vegetarian oyster sauce, sugar, ground black pepper, and sesame oil. Set aside to allow flavors to meld.
  2. Make the Slurry: Combine cornstarch and 2 tablespoons water in a small bowl, stirring until the cornstarch is fully dissolved. Set aside for later use.
  3. Steam the Bok Choy: Heat 1/4 cup water in a large skillet over medium-high heat until hot and boiling. Add the baby bok choy along with a pinch of salt, cover the pan, and let it steam for 30 seconds. Uncover and stir the bok choy to ensure even cooking, cover again, and cook for an additional 30 seconds until the bok choy softens. Transfer bok choy to a large platter and set aside.
  4. Clean the Pan and Sear Mushrooms: Wipe the skillet clean with paper towels. Add 2 tablespoons of peanut oil and increase heat to high. Add brown mushrooms and allow them to sear undisturbed for 1 minute. Flip the mushrooms and cook, stirring occasionally, for another 2-3 minutes until they turn brown and release no more liquid.
  5. Sauté Aromatics: Push mushrooms to one side of the skillet. Add the remaining 1/2 tablespoon oil to the empty side, then add dried Chinese chili peppers, minced garlic, minced ginger, and sliced green onions. Stir frequently until the chili peppers darken to a deep red color, infusing the oil and vegetables with heat and flavor. Mix the ingredients together thoroughly.
  6. Combine and Finish the Stir Fry: Return the steamed bok choy to the pan. Pour the prepared sauce over the vegetables, stirring to combine. Give the slurry mixture a quick stir to recombine, then swirl it into the pan. Cook and stir continuously until the sauce thickens and coats the vegetables evenly.
  7. Serve: Transfer the stir-fry to a large plate and serve hot. This dish pairs wonderfully as a side or served over steamed rice as a hearty vegetarian main.

Notes

  • For added heat, increase the number of dried Chinese chili peppers or add fresh chili slices.
  • Vegetarian oyster sauce can be substituted with regular oyster sauce for non-vegetarians.
  • Mushrooms can be swapped with shiitake or cremini for different flavor profiles.
  • Adjust the soy sauce amount to taste if a lower sodium option is preferred.
  • Serve immediately to enjoy the crisp-tender texture of bok choy and mushrooms.

Find it online: https://flavorspath.com/bok-choy-and-mushroom-stir-fry-recipe/