Bok Choy and Mushroom Stir Fry

Need a lightning-fast dinner that’s healthy and satisfying? This Bok Choy and Mushroom Stir Fry is your answer! Crisp bok choy, meaty mushrooms, and a savory garlic-ginger sauce come together in one pan—no fancy skills required. Vegan, gluten-free adaptable, and guaranteed to make your taste buds dance.

WHY YOU’LL LOVE THIS RECIPE

15-minute hustle: Faster than ordering takeout.
Pantry staples: Uses ingredients you likely already have.
Versatile: Swap mushrooms or bok choy for whatever’s in your fridge.
Meal prep hero: Tastes even better the next day (if it lasts that long).

Confession: I’ve made this three times this week. My kids now demand it with a side of crispy tofu!

INGREDIENTS

FOR THE STIR-FRY

1 lb (450g) baby bok choy (or regular bok choy—see prep tips below)
1 lb (450g) cremini mushrooms, halved (shiitake works too, but I prefer cremini’s meaty texture)
3 tbsp peanut oil (or vegetable oil)
4 garlic cloves, minced
1-inch knob ginger, grated
2 green onions, sliced (whites + greens separated)
2–3 dried red chilies (optional for heat)

SAUCE

3 tbsp soy sauce (use tamari for gluten-free)
1 tbsp vegetarian oyster sauce (or regular oyster sauce)
1 tsp sugar (or honey for non-vegan)
½ tsp black pepper
1 tsp sesame oil

SLURRY (TO THICKEN)

1 tbsp cornstarch
2 tbsp water

STEP-BY-STEP INSTRUCTIONS

1. PREP THE BOK CHOY

Baby bok choy: Trim the base, separate leaves, and rinse well. Keep whole if small, or halve larger heads.
Regular bok choy: Slice off the tough base. Separate leaves, chop stalks into 1-inch pieces, and keep leafy greens whole.

2. WHISK THE SAUCE

In a small bowl, mix soy sauce, oyster sauce, sugar, pepper, and sesame oil. Taste and adjust—add a pinch of salt if needed.

3. STEAM THE BOK CHOY

Heat 1 tbsp oil in a large skillet or wok over medium-high. Add bok choy and 2 tbsp water. Cover and steam for 1–2 minutes until bright green and slightly tender. Transfer to a plate.

4. COOK THE MUSHROOMS

Heat 2 tbsp oil in the same skillet. Add mushrooms in a single layer. Let sear undisturbed for 2 minutes to caramelize. Flip and cook another 2–3 minutes until golden.

5. BUILD THE FLAVORS

Push mushrooms to one side. Add garlic, ginger, green onion whites, and chilies (if using) to the empty space. Sizzle for 30 seconds until fragrant, then toss everything together.

6. SAUCE IT UP

Pour in the sauce and stir to coat. Mix cornstarch slurry and drizzle into the pan. Cook 1–2 minutes until the sauce thickens and clings to the mushrooms.

7. FINISH AND SERVE

Return bok choy to the skillet. Toss gently to combine. Garnish with green onion greens and a sprinkle of sesame seeds.

SERVING IDEAS

Over rice: Jasmine or brown rice soaks up the sauce perfectly.
With noodles: Toss with udon or soba for a heartier meal.
Protein boost: Add crispy tofu or sautéed shrimp.

JANET’S PRO TIPS

Don’t overcrowd the pan: Cook mushrooms in batches if needed for better browning.
Sauce too salty? Balance with a splash of rice vinegar or lime juice.
Mushroom swap: Try shiitake, oyster, or portobello for variety.
No oyster sauce? Substitute ½ tsp mushroom powder + 1 tsp hoisin.

STORAGE & LEFTOVERS

Fridge: Store in an airtight container for 3–4 days. Reheat in a skillet with a splash of water.
Freezer: Freeze sauce and cooked veggies separately for up to 1 month.