If you are craving a vibrant, nourishing, and irresistibly flavorful meal, this Bok Choy and Mushroom Stir Fry Recipe is going to be your new best friend in the kitchen. Bursting with fresh greens and earthy mushrooms, it offers a wonderful balance of textures and tastes — from tender-crisp bok choy to savory, caramelized mushrooms, all glazed in a perfectly seasoned sauce. Whether you want a speedy weeknight dinner or a delicious side dish that impresses, this recipe delivers every time.
Ingredients You’ll Need
Getting your ingredients together for this stir fry is simple but important — each one plays a starring role to create a dish that’s wholesome, colorful, and full of flavor.
- 2 tablespoons sesame oil (or vegetable oil): This adds a nutty aroma and is perfect for stir-frying at high heat.
- 1 tablespoon fresh ginger, minced: Brings a zesty warmth that brightens the dish beautifully.
- 2 cloves garlic, minced: Infuses a deep, savory undertone essential to stir fry classics.
- 8 oz mushrooms, sliced (shiitake, button, or cremini): Their meaty texture and umami flavor are the heart of the recipe.
- 4 cups baby bok choy, chopped (about 4-5 heads): Offers that perfect crunch and a fresh, leafy sweetness.
- 2 tablespoons soy sauce (or tamari for gluten-free): Adds saltiness and depth, binding everything together.
- 1 tablespoon rice vinegar: Provides a subtle tang that balances the richness.
- 1 tablespoon hoisin sauce (optional for sweetness): A touch of sweetness and complexity that elevates the flavor profile.
- 1/2 teaspoon sesame seeds (optional, for garnish): Adds a delightful crunch and that classic sesame finish.
- 2 green onions, sliced (for garnish): Brings freshness and a mild bite just before serving.
- Salt and pepper to taste: To round out and enhance all the natural flavors.
How to Make Bok Choy and Mushroom Stir Fry Recipe
Step 1: Prepare the Vegetables
Start by giving your mushrooms a good clean and slice them thinly — the thinner, the better, because they’ll cook quickly and soak up all those lovely flavors. Rinse your bok choy well, especially between the stalks, then trim off the tougher stems. Chop the leaves and tender stalks into bite-sized pieces so they cook evenly and give you that perfect mix of tender and crisp.
Step 2: Heat the Oil and Aromatics
Heat your sesame oil in a large skillet or wok over medium-high heat until shimmering. Toss in the minced garlic and fresh ginger, stirring constantly for about 1 to 2 minutes until their wonderful aromas fill your kitchen. This quick step creates a fragrant base that’s essential to great stir fry.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the pan and stir them around to coat in the aromatic oil. Cook for 3 to 4 minutes, allowing them to release their moisture, shrink slightly, and develop a light golden brown color. This step deepens the flavor with a lovely umami boost that shines in every bite.
Step 4: Add the Bok Choy
Now it’s time to toss in the chopped bok choy. Stir-fry for another 3 to 4 minutes until the stalks become tender but still retain a lovely bright green hue in the leaves. This quick cooking ensures that your bok choy is perfectly crisp-tender and vibrant.
Step 5: Make and Add the Sauce
In a small bowl, whisk together the soy sauce, rice vinegar, and hoisin sauce if you are using it. Pour this flavorful mixture over the vegetables in the pan and toss everything together so that the sauce coats each piece evenly. This step adds the perfect seasoning punch and slight tang that keeps this stir fry so irresistibly tasty.
Step 6: Final Seasoning and Garnish
Finish by seasoning the stir fry with salt and pepper to your liking. Sprinkle over the sesame seeds and sliced green onions to add texture and bright pops of color. Serve it warm right away for the best experience.
How to Serve Bok Choy and Mushroom Stir Fry Recipe
Garnishes
Simple garnishes like sesame seeds and sliced green onions bring a lovely crunch and fresh burst of flavor that really elevate this dish. They also add a playful pop of texture and color, making your stir fry look as good as it tastes.
Side Dishes
This stir fry shines beautifully alongside a steaming bowl of jasmine rice or fluffy quinoa. If you want to up the comfort factor, serve it with soft noodles or even cauliflower rice for a lighter, low-carb option. It pairs perfectly with a wide variety of grains and grains-free bases.
Creative Ways to Present
For a fun twist, try serving this bok choy and mushroom stir fry recipe as a filling in lettuce wraps or over crispy wonton chips for a delightful appetizer. You can also batch it up with tofu or your favorite protein for a complete meal served in colorful bowls, creating a stunning and nourishing presentation perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Place any leftover stir fry in an airtight container and store it in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a fantastic option for quick lunches or dinners later in the week.
Freezing
While freezing stir fry veggies isn’t always ideal due to texture changes, you can freeze the mushroom and bok choy stir fry sauce mixture separately for up to one month. When ready to use, thaw the sauce and quickly toss with freshly cooked vegetables for best results.
Reheating
To reheat, gently warm leftovers in a skillet over medium heat, adding a splash of water or broth to revive the sauce and keep the vegetables from drying out. Avoid microwaving if you want to preserve the crisp textures, but it is fine for convenient reheating.
FAQs
Can I use other types of mushrooms in this Bok Choy and Mushroom Stir Fry Recipe?
Absolutely! Shiitake, button, or cremini mushrooms all work wonderfully, but feel free to experiment with portobello, oyster, or even maitake mushrooms for unique textures and flavors.
Is this recipe gluten-free?
It can easily be made gluten-free by substituting regular soy sauce with tamari or another gluten-free soy alternative. This keeps the flavors authentic while accommodating dietary needs.
Can I add protein to this stir fry?
Definitely! Tofu, chicken, shrimp, or beef are all excellent additions. Simply cook your choice of protein first, set aside, then add it back in when you toss the vegetables with the sauce.
How can I make this recipe spicier?
Add a dash of crushed red pepper flakes or a drizzle of chili garlic sauce when you add the sauce for a bit of heat. Fresh sliced chilies can also be stirred in for a fiery kick.
What’s the best way to chop bok choy for stir fry?
Rinse thoroughly to remove grit, remove tough bottom stems if desired, then chop the stalks and leaves into uniform, bite-sized pieces. This ensures even cooking and a pleasing texture throughout the dish.
Final Thoughts
This Bok Choy and Mushroom Stir Fry Recipe is the kind of home-cooked dish that feels both nutritious and utterly satisfying. The simplicity of fresh ingredients combined with aromatic seasonings makes it a standout meal or side that’s sure to become a favorite in your culinary routine. Give it a go — your taste buds will thank you!
Print
Bok Choy and Mushroom Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
A quick and healthy Bok Choy and Mushroom Stir Fry that combines tender baby bok choy and savory mushrooms in a flavorful sesame ginger sauce. Perfect as a vibrant side dish or served over rice or noodles for a light meal.
Ingredients
Vegetables
- 8 oz mushrooms, sliced (shiitake, button, or cremini)
- 4 cups baby bok choy, chopped (about 4–5 heads)
- 2 green onions, sliced (for garnish)
Sauce & Seasonings
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce (optional for sweetness)
- Salt and pepper to taste
Other
- 2 tablespoons sesame oil (or vegetable oil)
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1/2 teaspoon sesame seeds (optional, for garnish)
Instructions
- Prepare the Vegetables: Clean the mushrooms thoroughly and slice them thinly to ensure even cooking. Rinse the bok choy, remove any tough stems, and chop the leaves and tender stalks into bite-sized pieces.
- Heat the Oil: In a large skillet or wok, heat the sesame oil over medium-high heat. Add the minced garlic and ginger and stir-fry for 1 to 2 minutes until fragrant to infuse the oil with flavor.
- Cook the Mushrooms: Add the sliced mushrooms to the skillet and stir-fry for 3 to 4 minutes, until they become tender and slightly browned, enhancing their natural umami.
- Add the Bok Choy: Toss the chopped bok choy into the skillet and cook for another 3 to 4 minutes until the greens are tender but still vibrant and crisp.
- Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, and hoisin sauce if using. Pour this sauce over the vegetables and toss well to coat everything evenly.
- Serve: Season the stir fry with salt and pepper to taste. Garnish with sesame seeds and sliced green onions. Serve immediately as a flavorful side dish or over rice or noodles for a satisfying meal.
Notes
- For a gluten-free option, use tamari instead of soy sauce and omit hoisin sauce or substitute with a gluten-free alternative.
- You can vary the mushrooms used based on availability or preference for different textures and flavors.
- Adding a protein like tofu, chicken, or shrimp can turn this into a complete main dish.
- Adjust the amount of garlic and ginger to suit your taste preferences.
- Serve with steamed rice or noodles to make it a fuller meal.
