Bok Choy and Mushroom Stir Fry Recipe
This quick and healthy stir fry features crisp bok choy and savory mushrooms, making it a perfect side dish or a light main course.
Equipment
- 1 Wok or large skillet
- 1 Cutting board
- 1 Spatula
Ingredients
- 1 pound bok choy About 4 medium heads.
- 8 ounces mushrooms Button or shiitake, sliced.
- 2 tablespoons olive oil or sesame oil
- 3 cloves garlic Minced.
- 1 tablespoon ginger Minced.
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce Optional.
- 1 teaspoon cornstarch Optional for thickening.
- 2 green onions chopped
- salt and pepper To taste.
Instructions
- Start by washing the bok choy thoroughly. Cut the bok choy into quarters lengthwise. Set aside.
- Heat the olive oil or sesame oil in a wok or large skillet over medium-high heat.
- Add the minced garlic and ginger to the wok. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Add the sliced mushrooms to the pan. Stir-fry for about 5 minutes, until the mushrooms are tender and moisture has evaporated.
- Add the bok choy to the wok. Stir-fry for another 3-4 minutes until the bok choy is wilted and bright green.
- In a small bowl, mix the soy sauce, oyster sauce (if using), and cornstarch (if using). Add this mixture to the wok, stirring well to combine.
- Cook for an additional 1-2 minutes until the sauce is heated through.
- Season with salt and pepper to taste.
- Garnish with chopped green onions before serving.
Notes
For a protein boost, consider adding tofu or chicken to the stir fry. Just adjust the cooking time accordingly.
Serve the stir fry over steamed rice or noodles for a complete meal.
This dish is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days.