Bok Choy and Mushroom Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
8 mins
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Total Time
23 mins
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Servings
4 servings
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Calories
151 kcal
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Course
Side Dish, Main Course
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Cuisine
Chinese
Bok Choy and Mushroom Stir Fry
Description
This stir fry begins by gently steaming bok choy in water with a pinch of salt until tender, keeping its bright color and crisp texture. The brown mushrooms are seared in peanut oil until browned and dry, enhancing their umami flavor. Aromatics including minced garlic and ginger, dried Chinese chili peppers, and sliced green onions are cooked separately in oil to release their fragrance and mild heat.
The prepared sauce combines water, soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil to create a salty-sweet base. A cornstarch and water slurry is used to thicken the sauce when added back to the pan. The resulting dish coats the vegetables evenly with a glossy, flavorful sauce, balancing soft and crunchy textures with spicy and savory aromatics.
This stir fry is best served hot, as a side dish or light main, complementing rice or noodles. Its mixture of textures and balanced flavors illustrates careful timing and ingredient preparation central to stir frying.
Ingredients
Sauce
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
- 1 teaspoon sugar
- 1/4 teaspoon black pepper ground
- 1/2 teaspoon sesame oil
Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Stir-Fry
- 1 lb baby bok choy , cut to large bite-size pieces
- Pinch salt
- 2 1/2 tablespoons peanut oil
- 1 lb brown mushrooms , halved (or quartered if the size is too big)
- 4 dried chili pepper Chinese variety
- 2 garlic minced, cloves
- 1 ginger minced, thumb-sized piece
- 2 green onions , sliced
Instructions
- Mix the sauce ingredients in a small bowl and set aside.
- Add the slurry ingredients in a small bowl and stir to mix well.
- Heat 1/4 water in a large skillet over medium high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter.
- Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and there’s no juice left in the pan.
- Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
- Pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 151kcal | 8% |
| Carbohydrates | 12.8g | 4% |
| Protein | 5.4g | 11% |
| Fat | 9.5g | 15% |
| Saturated Fat | 1.6g | 8% |
| Sodium | 561mg | 23% |
| Potassium | 858mg | 18% |
| Fiber | 2.3g | 9% |
| Sugar | 4.7g | 9% |
| Calcium | 152mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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