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Bok Choy and Mushroom Stir Fry

Bok Choy and Mushroom Stir Fry
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If you’re in search of a quick and satisfying meal, look no further than this Bok Choy and Mushroom Stir Fry. Bursting with vibrant flavors from tender mushrooms and crisp bok choy, this dish is enveloped in a delightful ginger-garlic sauce that brings warmth and comfort to your table. Perfect for busy weeknights, you can whip it up in just 23 minutes. Serve it as a hearty main dish over steamed rice or as a delectable side to complement your favorite protein. This recipe is not only simple but also highly customizable, making it an ideal addition to your weekly meal rotation.

Ingredients

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  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sesame oil
  • 1 lb baby bok choy (cut into large bite-sized pieces)
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil
  • 1 lb brown mushrooms (halved or quartered if too big)
  • 4 dried Chinese chili peppers
  • 2 garlic cloves (minced)
  • 1 thumb ginger (minced)
  • 2 green onions (sliced)
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Start by mixing the sauce ingredients—water, soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil—in a small bowl.
  2. In another bowl, prepare the slurry by combining cornstarch and water.
  3. Steam the bok choy in boiling water for about 1 minute until just softened; set aside.
  4. In a hot skillet with peanut oil, sear the mushrooms until browned before adding minced garlic, ginger, and chili peppers for fragrance.
  5. Pour in the prepared sauce and mix well; then add the slurry to thicken.
  6. Combine everything together and serve hot over rice or as a side dish.

Nutrition

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