Introduction

Experience the perfect harmony of earthy mushrooms and crisp bok choy in this quick and delicious
Mushroom and Bok Choy Stir-Fry. This Asian-inspired dish is simple to make yet bursting with umami flavor.
It’s an ideal choice for busy weeknights, offering a light yet satisfying meal that pairs beautifully with rice or noodles.

Ingredients

• 2 tablespoons vegetable oil (or sesame oil for added flavor)
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 8 ounces mushrooms (shiitake, cremini, or button), sliced
• 3 cups baby bok choy, chopped into halves or quarters
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional for extra depth)
• 1 teaspoon rice vinegar or lime juice
• 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
• 1 tablespoon water (add more as needed)
• Salt and pepper, to taste
• Toasted sesame seeds and green onions, for garnish

Instructions

1. Clean and slice the mushrooms. Wash the bok choy thoroughly, separating the leaves from the stems.
2. In a large skillet or wok, heat oil over medium-high heat.
3. Add minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
4. Add sliced mushrooms and cook for 4–5 minutes until they release moisture and begin to brown.
5. Toss in the bok choy stems first, cooking for 1–2 minutes, then add the leaves and stir-fry until just wilted.
6. Pour in soy sauce, oyster sauce (if using), and rice vinegar. Stir well to combine.
7. Mix cornstarch slurry and add it to the pan. Stir for another minute until the sauce thickens and coats the vegetables.
8. Taste and adjust seasoning with salt and pepper. Serve immediately over steamed rice or noodles.

Description

This Mushroom and Bok Choy Stir-Fry combines the rich umami of mushrooms with the light crunch of bok choy
for a wholesome and nutrient-packed dish. The ginger and garlic add aromatic depth, while the soy-based sauce brings
everything together in a silky glaze. Whether served as a side or main course, it’s a delicious way to bring a touch
of Asian flair to your table.

Correction

If your stir-fry comes out watery, it’s likely because the pan wasn’t hot enough or the mushrooms weren’t given time
to brown properly. Next time, cook the mushrooms first until golden before adding bok choy and sauces. This ensures
a richer, more concentrated flavor.