If you’re looking for a quick, flavorful dish that feels both fresh and satisfying, I’ve got just the thing for you. This Bok Choy and Mushroom Stir Fry Recipe is one of my absolute go-tos when I want something healthy but packed with umami and a little kick. It’s simple, quick, and perfect for weeknights when you want a delicious meal without too much fuss. Trust me, once you try it, you’ll be making it over and over again!

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Why You’ll Love This Recipe

  • Super Quick & Easy: You can whip this stir fry up in under 25 minutes, perfect for busy days.
  • Fresh and Flavorful: The combo of bok choy, mushrooms, ginger, and chili peppers brings fresh textures and bold taste.
  • Versatile Dish: Great as a side or a main when served over rice — so many eating options!
  • Balanced Nutrition: Loaded with veggies and plant-based protein from mushrooms, it’s wholesome and light.
Bok Choy and Mushroom Stir Fry, healthy vegetable stir fry, quick Asian stir fry, easy weeknight stir fry, flavorful mushroom bok choy dish - The image shows a white plate filled with a stir-fry dish. The dish has two main layers: a bottom layer of dark brown sauce spread evenly across the plate, and a top layer of green bok choy pieces and sliced brown mushrooms mixed together, with a few bright red dried chili peppers scattered on top. The bok choy pieces have bright green leaves and light green stems, some with a shiny texture from the sauce. The mushrooms are sliced and look cooked with a slightly soft texture. Black chopsticks rest on the left side of the plate. The background is a white marbled surface with a small wooden bowl of salt and a teacup slightly blurred in the back right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here has a purpose, both in flavor and texture. The tender crispness of baby bok choy pairs beautifully with the meaty mushrooms, while the sauce balances savory, sweet, and a touch of spice. Shopping tip? Choose firm, fresh mushrooms and crisp bok choy with bright green leaves for the best results.

Bok Choy and Mushroom Stir Fry, healthy vegetable stir fry, quick Asian stir fry, easy weeknight stir fry, flavorful mushroom bok choy dish - Flat lay of fresh baby bok choy with vibrant green leaves and crisp white stalks, halved brown mushrooms showing their rich texture, small dried red Chinese chili peppers, peeled garlic cloves, a piece of fresh ginger with its light brown skin, sliced green onions with bright green tops, and a small bowl of dark soy sauce and vegetarian oyster sauce placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Baby Bok Choy: Its mild, slightly sweet flavor and crunchy stems make it ideal for quick steaming and stir-frying.
  • Brown Mushrooms: I love their earthiness and meaty texture that soak up flavors wonderfully.
  • Chinese Dried Chili Peppers: Adds a subtle smoky heat without overwhelming the dish—you can adjust the amount, of course.
  • Garlic and Ginger: Classic aromatics that wake up the entire stir fry with freshness and warmth.
  • Green Onions: Adds a mild oniony crunch and a beautiful pop of color.
  • Soy Sauce and Vegetarian Oyster Sauce: The umami backbone for the sauce, these give a rich, savory depth.
  • Sugar: Balances out the saltiness and heat, rounding the flavor perfectly.
  • Peanut Oil: Its high smoke point makes it perfect for stir-frying—and I love the subtle nutty aroma.
  • Cornstarch Slurry: This thickens the sauce to a glossy perfection without clumps.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the best things about this Bok Choy and Mushroom Stir Fry Recipe is how easy it is to tweak it just the way you like. I often swap out mushrooms for shiitake or add a splash of rice vinegar if I want a bit more tang. Feel free to adjust spice levels or sneak in extra veggies—you can’t go wrong.

  • Variation: When I’m feeling indulgent, I add a handful of cashews for crunch—totally changes the texture but keeps it wholesome.
  • Dietary Modifications: This recipe is naturally vegetarian and can easily be made vegan by using vegetarian oyster sauce or mushroom sauce instead of traditional oyster sauce.
  • Seasonal Swaps: Substitute baby bok choy with napa cabbage or spinach if bok choy isn’t in season; it still tastes amazing!

Step-by-Step: How I Make Bok Choy and Mushroom Stir Fry Recipe

Step 1: Prepare Your Sauce and Slurry

First things first—mix all the sauce ingredients in a small bowl. This blend of soy, oyster sauce, sugar, and sesame oil brings everything together. Then, in another bowl, whisk together cornstarch with water to form your slurry, which will make the sauce nice and smooth after cooking.

Step 2: Steam the Baby Bok Choy

Heat about 1/4 cup of water in your skillet over medium-high. Once it starts boiling, toss in the bok choy sprinkled lightly with salt, cover, and steam for 30 seconds. Give it a quick stir, cover again, and steam for another 30 seconds until it softens but still has a crunch—this keeps it vibrant and fresh. Then, move it to a big plate; this way it won’t overcook while you work on the mushrooms.

Step 3: Sear the Mushrooms Perfectly

Wipe your pan clean (I use paper towels), then heat 2 tablespoons of peanut oil on high. Add the mushrooms and resist the urge to stir for a full minute—this gives them a beautiful sear. Then flip and stir occasionally for about 2-3 minutes, letting them brown and cook off their liquid, so the flavor intensifies without getting soggy.

Step 4: Add Aromatics and Build Flavor

Push mushrooms to one side of the pan and pour the remaining oil on the other side. Add the dried chili peppers, garlic, ginger, and green onions. Stir just until the chilies darken a bit and the garlic is fragrant—this step fills your kitchen with irresistible smell. Then mix everything together well.

Step 5: Combine, Sauce, and Finish Cooking

Return the steamed bok choy to the pan and pour in your sauce. Stir it around briefly, then give your slurry a quick stir and swirl it into the pan. Stir constantly as the sauce thickens into a glossy coating that clings to every bit of veggie. Remove from heat and transfer to a dish. You’re ready to serve!

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Pro Tips for Making Bok Choy and Mushroom Stir Fry Recipe

  • Don’t Overcrowd the Pan: Searing mushrooms in batches if needed ensures they brown instead of steaming.
  • Quick Steam for Crispness: Steaming bok choy briefly helps keep its vibrant green color and fresh crunch.
  • Keep Sauce Ready: Have your sauce and slurry mixed beforehand so you can add them straight to the pan and avoid lumps.
  • High Heat Stir-Frying: Use high heat to get that signature stir-fry flavor and texture without sogginess.

How to Serve Bok Choy and Mushroom Stir Fry Recipe

Bok Choy and Mushroom Stir Fry, healthy vegetable stir fry, quick Asian stir fry, easy weeknight stir fry, flavorful mushroom bok choy dish - A black pan is shown in six stages of cooking on a stove with a white marbled surface background. First, there is a layer of fresh, bright green bok choy covered with a glass lid that has steam on it, partially hiding the vegetables. Next, the glass lid is removed, showing the bok choy with its light green stalks and dark green leafy tops, arranged evenly in the pan. Then, sliced mushrooms with brown tops and pale undersides fill the pan, showing their smooth texture. After that, the mushrooms are joined by finely chopped green onions and white garlic pieces on the side. In the next stage, the bok choy is returned to the mushrooms and aromatics, mixing bright green and white stalks with the darker brown mushrooms, all glistening as they cook together. Finally, the ingredients are well combined, with vibrant green bok choy leaves and stalks layered above the glossy, sautéed mushrooms, green onions, and garlic, creating a rich mix of textures and colors in the black pan. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually finish with a sprinkle of toasted sesame seeds and a drizzle of extra toasted sesame oil if I want a really nutty punch. A few fresh cilantro leaves or chopped green onions add a pop of color and freshness too. It’s these little touches that take the dish from simple to restaurant-worthy.

Side Dishes

I love serving this stir fry over steamed jasmine rice or brown rice for a hearty meal. Sometimes, I add a side of simple garlic noodles or pair it with a light miso soup to round things out nicely.

Creative Ways to Present

For dinner parties, I sometimes serve this stir fry in individual mini cast iron skillets to keep it warm and make a pretty presentation. Lining a platter with fresh lettuce leaves and piling the stir fry on top also makes for a charming, shareable dish.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The veggies keep nicely, but bok choy can soften a little over time. To keep it fresher, I wait to add any garnishes until just before serving leftovers.

Freezing

I don’t typically freeze this stir fry because bok choy’s texture changes after thawing, getting too soft. However, the mushrooms freeze alright if you want to prepare the sauce and mushrooms in advance and combine fresh bok choy when serving.

Reheating

To reheat, a quick toss in a hot skillet with a splash of water or broth brings back the crispness. Avoid microwaving if you can, as it tends to make the bok choy soggy. Reheating on the stovetop maintains that fresh stir-fry texture.

FAQs

  1. Can I use regular oyster sauce instead of vegetarian oyster sauce in this recipe?

    Absolutely! Regular oyster sauce works great if you aren’t vegetarian. The veggie version has a nice mushroom base, but both add deep umami flavor to the Bok Choy and Mushroom Stir Fry Recipe.

  2. How do I keep the bok choy from getting soggy?

    Steaming bok choy just until it starts to soften and stir-frying it quickly at high heat helps keep it crisp. Avoid overcooking by steaming in short intervals and not overcrowding the pan during cooking.

  3. What if I don’t have Chinese dried chili peppers?

    You can substitute with a pinch of red pepper flakes or a fresh chili finely chopped. Adjust the amount to your heat preference since fresh peppers can be spicier.

  4. Can I add protein to this Bok Choy and Mushroom Stir Fry Recipe?

    Definitely! Tofu, tempeh, or thinly sliced chicken breast work well. If adding raw protein, cook it before mushrooms to ensure everything finishes evenly.

Final Thoughts

This Bok Choy and Mushroom Stir Fry Recipe holds a special place in my weekly rotation because it’s honestly one of those dishes that feels both nourishing and indulgent without needing much effort. I love how the mushrooms absorb the sauce and the bok choy stays bright and crunchy. If you’re on the fence about trying it, I say go for it — cook it for yourself or share it with friends and enjoy that warm, savory goodness that only a great stir fry can bring. You’re going to love how easy and delicious it is!

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Bok Choy and Mushroom Stir Fry Recipe

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4.7 from 9 reviews

A quick and flavorful Bok Choy and Mushroom Stir Fry featuring tender baby bok choy and savory brown mushrooms in a savory sauce thickened with cornstarch slurry. Perfect as a healthy side dish or served over rice for a satisfying main course.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Total Time: 23 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Vegetarian

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 large
  • 4 dried Chinese chili peppers
  • 2 garlic cloves, minced
  • 1 thumb ginger, minced
  • 2 green onions, sliced

Instructions

  1. Prepare the sauce: Mix the water, soy sauce, vegetarian oyster sauce, sugar, ground black pepper, and sesame oil in a small bowl and set aside.
  2. Mix the slurry: In another small bowl, combine the cornstarch and water, stirring well until smooth.
  3. Steam the bok choy: Heat 1/4 cup water in a large skillet over medium-high heat until boiling. Add the baby bok choy and sprinkle with a pinch of salt. Cover and steam for 30 seconds. Uncover and stir, then cover again and cook for another 30 seconds until softened. Transfer the bok choy to a big platter.
  4. Cook the mushrooms: Wipe the pan clean and add 2 tablespoons of peanut oil. Turn heat to high and add the mushrooms. Let sear without stirring for 1 minute, then stir occasionally for 2 to 3 minutes until mushrooms are browned and the pan is dry of juices.
  5. Sauté aromatics: Push mushrooms to one side of the pan. Add the remaining 1/2 tablespoon oil to the empty side, then add dried chili peppers, minced garlic, ginger, and sliced green onions. Stir a few times until chili peppers darken. Combine all ingredients by stirring.
  6. Combine and thicken sauce: Return the bok choy to the pan and pour in the prepared sauce. Stir and cook for 30 seconds. Mix the slurry again to dissolve the cornstarch fully, then swirl it into the pan. Cook and stir until the sauce thickens, about 1-2 minutes. Transfer to a big plate and serve hot as a side or over steamed rice as a main dish.

Notes

  • Vegetarian oyster sauce can be substituted with regular oyster sauce if not vegetarian.
  • Adjust dried chili peppers according to heat preference or omit for less spice.
  • Use peanut oil or any neutral high smoke point oil like vegetable or canola oil for stir-frying.
  • For a gluten-free version, use tamari instead of soy sauce and ensure oyster sauce is gluten free.
  • Make sure to stir the slurry before adding to prevent lumps.
  • Serve this stir fry over steamed jasmine rice or brown rice for a complete meal.
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Hi, I’m Ashley Dawson. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

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