If you’re craving a vibrant dish that brings together crunch, umami, and just the right splash of spice, you’ve got to try this Savory Bok Choy and Mushroom Stir Fry Recipe. It’s a delightful combination of tender baby bok choy and earthy brown mushrooms, enhanced by fragrant garlic, ginger, and a sauce that perfectly balances salty, sweet, and nutty notes. This recipe is a true celebration of simple ingredients coming to life in a quick, nourishing dish that will quickly become one of your favorite go-to meals for busy weeknights or anytime you want something tasty and wholesome.
Ingredients You’ll Need
This Savory Bok Choy and Mushroom Stir Fry Recipe shines because of its straightforward yet thoughtfully chosen ingredients. Each item is essential, bringing its own unique charm and texture to the dish. From the fresh crunch of baby bok choy to the deep umami of mushrooms and the warm, aromatic touch of sesame oil, every bite bursts with flavor.
- Soy sauce: A key flavor contributor that adds savory depth and saltiness.
- Vegetarian oyster sauce: Provides richness and a subtly sweet umami layer without overpowering.
- Sugar: Balances the saltiness of the sauces with just a hint of sweetness.
- Ground black pepper: Adds subtle heat and complexity to the stir fry.
- Sesame oil: Gives a nutty aroma that ties all flavors together beautifully.
- Baby bok choy: The star ingredient that brings vibrant green color and a satisfying crunch.
- Brown mushrooms: Earthy and meaty, perfect for soaking up the savory sauce.
- Dried Chinese chili peppers: Infuse mild heat for a gentle kick.
- Garlic: Minced for a punch of fragrant savoriness.
- Ginger: Minced, it delivers a fresh, zesty warmth.
- Green onions: Chopped for freshness and color.
- Peanut oil: Ideal for high heat cooking and adds a subtle nutty flavor.
- Water: Used for steaming the bok choy, keeping it tender-crisp.
- Cornstarch: Helps thicken the sauce to a perfect glaze consistency.
- Salt: Enhances flavors during the steaming process.
How to Make Savory Bok Choy and Mushroom Stir Fry Recipe
Step 1: Prepare Your Sauce and Thickening Slurry
Start by mixing the soy sauce, vegetarian oyster sauce, sugar, ground black pepper, and sesame oil in a small bowl. This flavorful blend forms the backbone of the stir fry’s savory punch. In a separate bowl, whisk together cornstarch and water until smooth—this slurry will lend that luscious sheen and body to the sauce later on.
Step 2: Steam the Baby Bok Choy
Heat 1/4 cup water in a skillet over medium-high heat, add the baby bok choy along with a pinch of salt, cover, and steam for 30 seconds. Uncover and stir to ensure even cooking, then cover again for another 30 seconds. This gentle steaming keeps the bok choy vibrant and crunchy, allowing its natural sweetness to shine while softening its stems just enough.
Step 3: Sear the Brown Mushrooms
Wipe the skillet dry and warm peanut oil over high heat. Add the mushrooms and sear them for one minute without stirring so they acquire that lovely golden crust. Flip and cook them for an additional 2-3 minutes until nicely browned and their juices have evaporated. This step intensifies the mushrooms’ delicious, meaty flavor which pairs perfectly with the bok choy.
Step 4: Sauté Aromatics and Combine Ingredients
Push the mushrooms to one side of the skillet. Add a little more peanut oil if needed, then toss in garlic, ginger, and green onions. Stir quickly until the mixture becomes wonderfully aromatic—this fragrant base will elevate the entire dish. Return the steamed bok choy to the pan and pour in the prepared sauce, letting everything mingle for about 30 seconds.
Step 5: Thicken the Sauce and Finish Cooking
Give the cornstarch slurry a quick stir and pour it into the skillet. Stir continuously until the sauce thickens and beautifully coats the vegetables. This final touch locks in all those bold flavors and creates a sticky, glossy finish that makes the dish irresistibly good. Once everything is combined perfectly, transfer it to a serving plate and enjoy immediately.
How to Serve Savory Bok Choy and Mushroom Stir Fry Recipe
Garnishes
Sprinkle some toasted sesame seeds or thinly sliced fresh chili for extra texture and that little hint of heat. A drizzle of extra sesame oil just before serving can amplify the fragrant nutty notes and make the colors pop.
Side Dishes
This stir fry pairs wonderfully with steamed jasmine rice or fluffy brown rice to soak up all the luscious sauce. For a heartier meal, serve alongside pan-fried tofu or grilled tempeh. Light Asian-style noodle dishes also complement it beautifully.
Creative Ways to Present
For a fun twist, serve this stir fry over a bed of crispy rice noodles or nestle it inside lettuce cups for a fresh, handheld treat. Garnish with fresh cilantro or chopped peanuts to add layers of flavor and make it look as delightful as it tastes.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be stored in an airtight container and kept refrigerated. The bok choy may soften over time but will still hold onto great flavor for up to two days.
Freezing
While freezing is possible, the texture of bok choy might change and become mushy upon thawing. If you need to freeze the dish, it’s best to do so without bok choy and add fresh when reheating.
Reheating
Reheat gently on the stovetop over medium heat, adding a splash of water if needed to loosen the sauce. Avoid microwaving at high power to preserve the texture as much as possible.
FAQs
Can I use other types of mushrooms in the Savory Bok Choy and Mushroom Stir Fry Recipe?
Absolutely! While brown mushrooms work beautifully here, feel free to experiment with shiitake, cremini, or even oyster mushrooms to introduce different textures and flavor nuances.
Is vegetarian oyster sauce necessary, or can I substitute something else?
Vegetarian oyster sauce adds a unique depth of umami without using animal products, but you can substitute hoisin sauce or a blend of soy sauce and mushroom soy sauce if needed, keeping an eye on the balance of sweetness and saltiness.
How spicy is this stir fry with the dried Chinese chili peppers?
The heat level is quite mild—just enough to offer a subtle warmth without overpowering the other flavors. You can remove the seeds or add fewer chilies if you prefer it milder.
Can this recipe be made gluten-free?
Yes! Use gluten-free soy sauce and vegetarian oyster sauce alternatives, and double-check that other ingredients have no hidden gluten to enjoy this dish safely.
What if I don’t have cornstarch—can I thicken the sauce another way?
Potato starch or arrowroot powder are great starch substitutes and work well for thickening stir fry sauces. Use the same amount as cornstarch to keep the sauce glossy and thickened.
Final Thoughts
There is something truly comforting about a well-made stir fry that’s loaded with fresh greens and earthy mushrooms — this Savory Bok Choy and Mushroom Stir Fry Recipe captures that perfectly. It’s fast, flavorful, and versatile, whether you’re feeding family or treating yourself to something special after a long day. Give it a whirl and soon it just might become a beloved staple in your kitchen!
Print
Savory Bok Choy and Mushroom Stir Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
This Savory Bok Choy and Mushroom Stir Fry is a quick and flavorful dish combining tender baby bok choy, earthy brown mushrooms, and a rich sauce made with soy and vegetarian oyster sauce. Enhanced with garlic, ginger, and a hint of chili heat, this stir fry delivers a perfect balance of umami, sweetness, and subtle spice, making it an ideal vegan-friendly main or side dish ready in just 20 minutes.
Ingredients
Sauce Ingredients
- 2 tablespoons Soy sauce
- 1 tablespoon Vegetarian oyster sauce
- 1 teaspoon Sugar
- 1 pinch Ground black pepper
- 1 tablespoon Sesame oil
Vegetables and Aromatics
- 2 cups Baby bok choy
- 1 cup Brown mushrooms
- 2 dried Chinese chili peppers
- 3 cloves Garlic, minced
- 1 inch Ginger, minced
- 2 stalks Green onions, chopped
Other Ingredients
- 2 tablespoons Peanut oil
- 1/4 cup Water
- 1 tablespoon Cornstarch
- 1 pinch Salt
Instructions
- Preparation: Gather all the ingredients and prepare the sauces. In a small bowl, mix together soy sauce, vegetarian oyster sauce, sugar, ground black pepper, and sesame oil until well combined. In another small bowl, whisk cornstarch with water to make a smooth slurry.
- Steam Bok Choy: Heat 1/4 cup water in a skillet over medium-high heat. Add the baby bok choy with a pinch of salt, cover, and steam for 30 seconds. Then uncover, stir gently, cover again, and steam for another 30 seconds until bok choy is tender-crisp.
- Cook Mushrooms: Remove bok choy and wipe out the skillet. Heat peanut oil over high heat. Add the brown mushrooms along with dried Chinese chili peppers and sear them for 1 minute. Flip the mushrooms and cook for another 2 to 3 minutes until they are browned and the moisture has evaporated.
- Sauté Aromatics: Push the mushrooms to one side of the skillet, add a bit more peanut oil if needed, then add minced garlic, ginger, and chopped green onions. Stir continuously until fragrant and aromatic.
- Combine and Finish: Return the steamed bok choy to the skillet. Pour in the prepared sauce mixture and cook for 30 seconds to let flavors meld. Next, stir in the cornstarch slurry and continue cooking until the sauce thickens and coats the vegetables nicely.
- Serve: Transfer the savory bok choy and mushroom stir fry to a serving plate immediately and enjoy while hot.
Notes
- You can adjust the number of dried Chinese chili peppers for desired heat level or omit for milder flavor.
- Brown mushrooms can be substituted with shiitake or cremini mushrooms if preferred.
- Ensure to wipe the skillet before cooking mushrooms to prevent burning and maintain flavor integrity.
- Serve this dish alongside steamed rice or noodles for a complete meal.
- This recipe is vegan and vegetarian-friendly due to the use of vegetarian oyster sauce.
