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
Scale
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.
