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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.

Ingredients

Scale

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.

Find it online: https://yummelle.com/bok-choy-and-mushroom-stir-fry-recipe/