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If you are looking for a vibrant, quick, and utterly delicious vegetarian meal, this Bok Choy and Mushroom Stir Fry Recipe is an absolute winner. Combining tender baby bok choy with earthy brown mushrooms, this dish bursts with layers of flavor from aromatic garlic, ginger, and chili peppers—all brought together in a savory, silky sauce that’s both comforting and refreshing. Whether you’re a seasoned cook or just starting out, this stir fry is easy to whip up in under 30 minutes, making it perfect for busy weeknights or when you want a healthy but satisfying meal on the table fast.
Ingredients You’ll Need
All you need to make this Bok Choy and Mushroom Stir Fry Recipe are simple, fresh ingredients that deliver bold flavor and wonderful texture. Each adds its own touch to the dish—from the bright crispness of bok choy to the meaty mushrooms and the depth of the sauce.
- 2 tablespoons water: Used to gently steam the bok choy, preserving its vibrant crunch and bright green color.
- 2 tablespoons soy sauce: Adds a classic, savory umami base that ties the whole dish together.
- 1 tablespoon vegetarian oyster sauce: Or regular oyster sauce; this brings a sweet, earthiness that complements the mushrooms perfectly.
- 1 teaspoon sugar: Balances the savory notes with a subtle touch of sweetness.
- 1/4 teaspoon ground black pepper: Provides a mild kick without overpowering the delicate flavors.
- 1/2 teaspoon sesame oil: Infuses the stir fry with a warm, nutty aroma that feels like a hug in a bowl.
- 1 tablespoon cornstarch + 2 tablespoons water: Mixed together as a slurry, this thickens the sauce, giving it that glossy finish we all love.
- 1 lb baby bok choy: Cut into large, bite-sized pieces to maintain a pleasant crunch and fresh leafy flavor.
- Pinch of salt: Enhances the natural taste of the bok choy during steaming.
- 2 1/2 tablespoons peanut oil: Ideal for high-heat cooking with a mild flavor that lets the vegetables shine.
- 1 lb brown mushrooms: Halved or quartered depending on size; they hold up beautifully in the stir fry and soak up the sauce.
- 4 dried Chinese chili peppers: Adds gentle heat and a touch of smoky flavor, elevating the entire dish.
- 2 garlic cloves, minced: Aromatic and flavorful, essential for that classic stir-fry punch.
- 1 thumb ginger, minced: Adds zesty freshness and a little warmth to each bite.
- 2 green onions, sliced: Used for savoriness and a little crunch towards the end of cooking.
How to Make Bok Choy and Mushroom Stir Fry Recipe
Step 1: Prepare the Sauce and Slurry
Start by whisking together the sauce ingredients—soy sauce, vegetarian oyster sauce, sugar, black pepper, sesame oil, and water—in a small bowl. This sauce is the heart of your stir fry, delivering a perfect balance of salty, sweet, and nutty flavors. Next, mix the cornstarch with water to create the slurry, which will thicken the sauce at the end of cooking, giving the dish that irresistible shine and luscious texture.
Step 2: Steam the Bok Choy
Heat 1/4 cup water in a large skillet over medium-high heat until it’s just boiling. Add the baby bok choy and sprinkle with a pinch of salt to bring out its natural sweetness. Cover the pan to steam the greens for about 30 seconds, then stir gently, cover again, and steam for another 30 seconds. The goal here is tender but crisp bok choy that stays vibrantly green. When done, transfer it to a large serving platter and set aside.
Step 3: Sear the Mushrooms
Wipe your skillet clean and add 2 tablespoons of peanut oil. Crank the heat up to high and add the mushrooms. Let them sear without stirring for a minute to develop a deep, golden crust—this caramelization builds incredible flavor. Flip and stir the mushrooms occasionally for 2 to 3 minutes, until they’ve released all their moisture and are nicely browned. This step creates that meaty, satisfying texture mushrooms are famous for.
Step 4: Add Aromatics and Chili Peppers
Push the mushrooms to one side of the pan. Add the remaining 1/2 tablespoon of oil to the empty side and toss in the dried chili peppers, minced garlic, ginger, and sliced green onions. Stir these ingredients until the chili peppers darken in color and the aromatics are fragrant, about a minute or so. Then combine everything in the pan to distribute the flavorful aromatics throughout the mushrooms.
Step 5: Combine and Finish Cooking
Return the steamed bok choy to the pan, then pour in the pre-mixed sauce. Give everything a good stir and let it cook together for about 30 seconds so the bok choy and mushrooms soak up the rich sauce. Finally, stir the slurry again to make sure it’s smooth, swirl it into the pan, and cook while stirring until the sauce thickens gloriously. Once it coats the vegetables beautifully, transfer everything to your serving plate and get ready to enjoy.
How to Serve Bok Choy and Mushroom Stir Fry Recipe
Garnishes
To elevate your Bok Choy and Mushroom Stir Fry Recipe, sprinkle some toasted sesame seeds or finely chopped fresh cilantro on top. These garnishes add a lovely crunch or herbal brightness that complements the dish’s deep flavors. A drizzle of extra sesame oil right before serving can also amplify the aroma and taste.
Side Dishes
This stir fry shines both as a side and a main. Serve it alongside steamed jasmine rice or fluffy brown rice to soak up the luscious sauce. It also pairs beautifully with simple noodles or even quinoa for a wholesome meal. If you want an extra touch, a few slices of fresh cucumber or pickled vegetables provide a refreshing contrast.
Creative Ways to Present
For a stunning presentation, pile the stir fry high on a large, shallow bowl or platter so everyone can serve themselves family-style. You can also serve portions inside individual lettuce cups for a fun, hands-on experience. Wrapping the stir fry in soft steamed buns makes a delicious, portable snack. The versatility of this Bok Choy and Mushroom Stir Fry Recipe means you can get playful with how you enjoy it.
Make Ahead and Storage
Storing Leftovers
Once cooled, place any leftovers in an airtight container and store in the refrigerator for up to 3 days. The vegetables will stay fresh with a slight softening, and the sauce remains flavorful.
Freezing
This stir fry is best enjoyed fresh, but if needed, you can freeze it for up to a month. Portion it into freezer-safe containers and thaw overnight in the refrigerator before reheating. Keep in mind the bok choy may lose some crispness after freezing.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally until warmed through. Adding a splash of water or broth can help refresh the sauce and keep the veggies from drying out. Avoid microwaving if possible, to preserve texture and flavor.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While brown mushrooms are recommended for their hearty texture and flavor, shiitake, cremini, or even oyster mushrooms would work beautifully and bring their own unique taste profiles.
Is it possible to make this stir fry vegan?
Yes, simply use vegetarian oyster sauce or a mushroom-based sauce as specified. All the ingredients in this Bok Choy and Mushroom Stir Fry Recipe can easily be vegan, making it a perfect plant-based meal.
How spicy is the dish with the dried chili peppers?
The dried chili peppers add a gentle warmth without overwhelming heat, but you can adjust the number or omit them entirely if you prefer a milder dish. It’s all about balancing to your personal taste.
Can I prepare parts of this dish in advance?
Definitely! You can pre-mix the sauces and slice all your vegetables ahead of time. The actual stir-frying process takes just minutes, making this recipe great for quick weeknight dinners.
What can I serve this stir fry with to make it a full meal?
Pair it with steamed rice, noodles, or even a protein like tofu or tempeh for a complete, nourishing meal. The flavors of this Bok Choy and Mushroom Stir Fry Recipe complement many sides wonderfully.
Final Thoughts
There’s something so satisfying about a dish that’s as simple to make as it is delicious, and this Bok Choy and Mushroom Stir Fry Recipe does exactly that. Its fresh, vibrant ingredients come together in a rich, flavorful sauce that’s guaranteed to brighten up any meal. Give it a try soon—you might find it becoming one of your favorite go-to stir fries!
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Print
Bok Choy and Mushroom Stir Fry Recipe
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Total Time: 23 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
- Diet: Vegetarian
Description
A quick and flavorful Bok Choy and Mushroom Stir Fry that combines tender baby bok choy and savory brown mushrooms in a savory soy-based sauce. This dish is lightly steamed and then stir-fried with garlic, ginger, and dried chili peppers for a perfect balance of freshness and spice. Ideal as a side or served over steamed rice for a satisfying vegetarian meal.
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
Main Ingredients
- 1 lb baby bok choy, cut into large bite-size pieces
- Pinch of salt
- 2 1/2 tablespoons peanut oil, divided
- 1 lb brown mushrooms, halved or quartered if large
- 4 dried Chinese chili peppers
- 2 garlic cloves, minced
- 1 thumb-sized piece ginger, minced
- 2 green onions, sliced
Instructions
- 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 let the flavors meld.
- Make the Slurry: In another small bowl, stir together cornstarch and 2 tablespoons water until fully dissolved and set aside.
- Steam Bok Choy: Heat 1/4 cup water in a large skillet over medium-high heat until it comes to a boil. Add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and steam for 30 seconds. Uncover, stir, then cover again and steam another 30 seconds until tender. Transfer the bok choy to a large serving platter.
- Cook Mushrooms: Wipe the skillet clean, then add 2 tablespoons peanut oil and heat on high. Add mushrooms and let them sear undisturbed for 1 minute. Flip mushrooms and cook, stirring occasionally, for 2 to 3 minutes until browned and the pan is dry of mushroom juice.
- Sauté Aromatics: Push mushrooms to one side of the pan. Add remaining 1/2 tablespoon oil to the empty side and add dried chili peppers, garlic, ginger, and green onions. Stir occasionally until the chili peppers darken in color. Then mix everything together evenly.
- Combine and Finish: Return the steamed bok choy to the pan. Pour in the prepared sauce and stir to coat. Stir the slurry again and swirl into the pan. Cook, stirring constantly, until the sauce thickens and coats the vegetables. Transfer to a serving plate and serve hot, either as a side dish or over steamed rice as a main course.
Notes
- Use vegetarian oyster sauce to keep this dish vegetarian; regular oyster sauce is an optional substitute that adds a seafood flavor.
- If you prefer less spice, reduce or omit the dried Chinese chili peppers.
- Be sure to stir the slurry well before adding to avoid lumps in the sauce.
- This stir fry is best enjoyed fresh but can be refrigerated for up to 2 days.
- For a gluten-free version, use tamari instead of soy sauce.
