Go Back
–+ servings
Bok Choy and Mushroom Stir Fry

Bok Choy and Mushroom Stir Fry for a Quick Flavor Boost

Discover a quick and healthy Bok Choy and Mushroom Stir Fry, perfect for weeknight dinners, packed with flavor and nutrients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Quick Meals
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 2 cups Bok Choy Chopped; substitute with napa cabbage if needed
  • 8 ounces Mushrooms (brown) Halved; may substitute with shiitake or white mushrooms
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option
  • 1 tablespoon Vegetarian Oyster Sauce Mushroom-based alternative can be used
  • 1 teaspoon Sugar Can substitute with maple syrup
  • 1 tablespoon Cornstarch Substitute with arrowroot powder if desired
  • 1 inch Fresh Ginger (minced) Fresh is preferred but ground ginger may be used in a pinch
  • 2 cloves Garlic (minced) Can use garlic powder for milder flavor
  • 2 tablespoons Peanut Oil Can replace with vegetable oil
  • 1/4 cup Water Essential for creating the sauce and steaming the vegetables
  • 2 pieces Dried Chili Peppers Adjust quantity based on spice preference

Equipment

  • Skillet
  • medium bowl
  • Small bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine 1/4 cup of water, 2 tablespoons of soy sauce, 1 tablespoon of vegetarian oyster sauce, 1 teaspoon of sugar, and a pinch of black pepper. Whisk until the sugar dissolves completely.
  2. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Set aside.
  3. In a skillet, bring 1/4 cup of water to a boil. Add 2 cups of chopped bok choy, cover, and steam for about 30 seconds.
  4. Heat 2 tablespoons of peanut oil in the skillet. Add 8 ounces of halved mushrooms, sear for 1 minute on one side, then cook for an additional 2–3 minutes.
  5. Shift the mushrooms to one side. Add dried chili peppers, minced garlic, and minced ginger, allowing them to sizzle for about 30 seconds.
  6. Pour the prepared sauce into the skillet, then stir in the cornstarch slurry. Cook for 1–2 minutes until the sauce thickens.
  7. Fold in the steamed bok choy, ensuring the vegetables are well-coated before removing from heat.
  8. Transfer the stir fry to a serving platter. Best enjoyed immediately.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 2000IUVitamin C: 40mgCalcium: 80mgIron: 2mg

Notes

This dish is adaptable; feel free to add your favorite veggies or proteins to suit your taste.

Tried this recipe?

Let us know how it was!