Description
A quick and delicious Bok Choy and Mushroom Stir Fry featuring tender bok choy and hearty mushrooms in a flavorful soy and oyster sauce blend, perfect for a healthy vegetarian main course.
Ingredients
Scale
Vegetables and Aromatics
- 8 ounces mushrooms, sliced
- 4 cups baby bok choy, chopped and washed
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon green onions, sliced
Sauce and Seasonings
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 2 tablespoons water or vegetable broth
- 1 teaspoon sesame seeds (optional)
Oil
- 2 tablespoons vegetable oil
Instructions
- Heat the oil and aromatics: Heat a large skillet or wok over medium-high heat and add the vegetable oil. Once hot, add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Cook the mushrooms: Add the sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add bok choy: Add the chopped bok choy and stir to combine, cooking for another 2 to 3 minutes until the bok choy is slightly wilted.
- Prepare and add sauce: In a small bowl, mix the soy sauce, oyster sauce, sesame oil, water or broth, and black pepper. Pour the sauce into the skillet and stir well to coat the vegetables.
- Thicken the sauce: Add the cornstarch slurry and cook for 1 to 2 minutes, stirring, until the sauce thickens and becomes glossy.
- Finish and serve: Remove from heat and sprinkle with sliced green onions and sesame seeds before serving.
Notes
- For extra protein, add tofu, chicken, or shrimp.
- Reduce oyster sauce or replace it with additional soy sauce for a lighter sauce.
- Serve over steamed rice or noodles for a complete meal.
