Servings
Font
Back
5.0 from 132 votes

Bok Choy and Mushroom Stir Fry

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}To make this dish gluten free, use tamari to replace soy sauce. Use gluten-free oyster sauce to replace the vegetarian oyster sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 4 servings
Calories: 151 kcal
Course: Side Dish , Main Course
Cuisine: Chinese

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
Stir-Fry
  • 1 lb baby bok choy , cut to large bite-size pieces
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil
  • 1 lb brown mushrooms , halved (or quartered if the size is too big)
  • 4 dried Chinese chili peppers
  • 2 garlic cloves , minced
  • 1 thumb ginger , minced
  • 2 green onions , sliced

Instructions

    Cup of Yum
  1. Mix the sauce ingredients in a small bowl and set aside.
  2. Add the slurry ingredients in a small bowl and stir to mix well.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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 (25%) Fiber 2.3g (9%) Sugar 4.7g (9%) Calcium 152mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 151

% 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.