Speedy Mushroom And Bok Choy Stir-Fry Recipe For Weeknights

Weeknight dinners demand a quick, flavorful solution that delivers maximum taste with minimal effort.

This crispy mushroom and bok choy stir-fry recipe offers a delightful balance of textures and vibrant Asian-inspired flavors.

Slicing mushrooms and bok choy into perfect bite-sized pieces ensures an even cook and stunning presentation.

The sizzling hot wok creates a golden, crispy exterior that locks in each ingredient’s natural essence.

Aromatic garlic and ginger dance alongside the earthy mushrooms, creating a harmonious blend of savory notes.

Protein-packed and nutritious, this stir-fry transforms simple ingredients into a restaurant-worthy meal.

Serve this colorful dish over steamed rice for a complete and satisfying dinner that will impress even the most discerning palates.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 120 kcal

Servings: 5

All You Need For Mushroom And Bok Choy Stir-Fry

• Soy Sauce: Adds depth and umami flavor, choose low-sodium version for healthier option.
• Oyster Sauce: Creates rich, savory base with slightly sweet undertone, look for authentic brands.
• Rice Vinegar: Provides tangy brightness, select clear and mild variety.
• Honey: Balances sauce with natural sweetness, opt for local raw honey if possible.
• Red Pepper Flakes: Introduces gentle heat and vibrant color, adjust quantity based on spice preference.
• Cornstarch: Ensures smooth sauce consistency and helps thicken the mixture.

• Shiitake Mushrooms: Delivers earthy, meaty texture, select firm and unblemished caps.
• Bok Choy: Offers crisp, tender green vegetable with subtle peppery notes, choose fresh, bright green leaves.
• Garlic: Enhances aromatic foundation, select firm cloves without sprouting.
• Ginger: Adds zingy, warm undertone, pick fresh root with smooth skin.

• Vegetable Oil: Provides neutral cooking medium, choose high smoke point oil like canola.
• Sesame Oil: Introduces nutty finishing flavor, use sparingly for authentic touch.
• Salt: Balances overall seasoning, select fine-grain kosher or sea salt.
• Black Pepper: Adds subtle warmth and depth, freshly ground preferred.

What To Use For Mushroom And Bok Choy Stir-Fry

• Wok or Large Skillet: Essential for high-heat stir-frying and achieving perfect seared mushrooms and bok choy.
• Small Bowl: Perfect for mixing sauce ingredients smoothly and combining seasonings.
• Whisk: Helps blend sauce components evenly without lumps.
• Cutting Board: Provides clean surface for chopping vegetables and mushrooms.
• Sharp Chef's Knife: Enables precise vegetable and mushroom slicing.
• Measuring Spoons: Ensures accurate sauce ingredient proportions.
• Wooden Spatula or Tongs: Helps toss and stir ingredients quickly during cooking process.

How To Cook Mushroom And Bok Choy Stir-Fry

• Prepare Flavor Bomb

Whip up a quick sauce by blending soy sauce, oyster sauce, rice vinegar, honey, and red pepper flakes in a small bowl. Set this zesty mixture aside to infuse its magic later.

• Heat Up the Wok

Crank your wok or large skillet to medium-high heat and drizzle in some cooking oil. Let it shimmer and dance, getting ready to transform your ingredients.

• Sauté Mushrooms

Toss in sliced mushrooms and let them sizzle and caramelize. They’ll develop a rich, golden-brown exterior that promises deep, savory flavor.

• Welcome the Greens

Add chopped bok choy to the wok, stirring quickly to keep everything crisp and vibrant. The green leaves will brighten and the stems will stay crunchy.

• Pour and Swirl Sauce

Drizzle your prepared sauce over the vegetables, coating everything in a glossy, tangy glaze. Let it bubble and thicken for a minute, creating a luscious coating.

• Final Toss and Serve

Give everything a final energetic stir to ensure every morsel is kissed by the sauce. Slide onto a warm plate and dive in while it’s hot and steaming.

Good Ideas For Mushroom And Bok Choy Stir-Fry

• Perfect Wok Heat: Use a high-heat wok or large skillet to get those beautiful golden-brown edges on mushrooms and create a quick, restaurant-style sear.
• Vegetarian Swap: Replace oyster sauce with mushroom-based vegetarian oyster sauce or thick soy sauce to make the dish fully plant-based and still maintain rich umami flavor.
• Protein Power-Up: Add cubed tofu, sliced chicken, or shrimp during the mushroom cooking stage to transform this side dish into a complete meal with extra protein.
• Crunch Factor: For added texture, sprinkle toasted sesame seeds or chopped cashews just before serving to give the stir-fry a delightful nutty crunch and additional layer of flavor.
• Gluten-Free Adaptation: Use tamari instead of regular soy sauce and ensure your oyster sauce is gluten-free to make this recipe suitable for those with gluten sensitivities.

Tasty Serving Options For Mushroom And Bok Choy Stir-Fry

• Flavor Symphony Plate: Serve over steamed jasmine rice to soak up the delicious sauce and create a complete meal with texture and taste.
• Protein Power-Up: Pair with grilled tofu, sliced chicken breast, or shrimp for extra protein and a more substantial dinner option.
• Fresh Garnish Finale: Sprinkle chopped green onions, toasted sesame seeds, and a light drizzle of chili oil on top to add brightness, crunch, and an extra flavor layer that makes the dish pop.
• Quick Lunch Twist: Pack leftovers in a bento box with a small side of cucumber salad for a delightful and easy work or school lunch that stays fresh and tasty.

Meal Prep Tips For Mushroom And Bok Choy Stir-Fry

• Smart Storage Tactics: Transfer leftovers to airtight containers within 2 hours of cooking, keeping them fresh in the refrigerator for 3-4 days.
• Quick Reheat Method: Warm stir-fry in a skillet over medium heat, adding a splash of water to restore moisture and prevent drying out.
• Freezing Strategy: Separate sauce and vegetables before freezing, storing in sealed containers for up to 1 month. Thaw overnight in the refrigerator before reheating.
• Prep-Ahead Magic: Chop vegetables and mix sauce ingredients in advance, storing separately in the refrigerator for up to 24 hours to simplify weeknight cooking.

Crispy Mushroom And Bok Choy Stir-Fry Recipe

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4.8 from 24 reviews

• Total Time: 20 minutes
• Yield: 5 1x

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Description

Savory mushroom and bok choy stir-fry delivers an authentic Asian culinary experience straight from family kitchens. Quick wok techniques blend umami-rich mushrooms with crisp green vegetables, creating balanced flavors perfect for weeknight dinners you’ll crave repeatedly.

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Ingredients

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• 8 oz (226 g) mushrooms (shiitake, cremini, or button), sliced
• 4 cups baby bok choy, halved or chopped
• 1 tbsp vegetable oil (or sesame oil)
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (or hoisin sauce for vegetarian)
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon rice vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
• ½ red bell pepper, sliced (optional, for color)
• ½ teaspoon red pepper flakes (optional, for spice)
• 2 green onions, sliced (for garnish)
• 1 teaspoon sesame seeds (optional)

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Instructions

1. Sauce Preparation: Whisk soy sauce, oyster sauce, rice vinegar, honey, red pepper flakes, and cornstarch in a small bowl until completely smooth and uniform.
2. Vegetable Preparation: Cleanse bok choy, trimming discolored stem ends, then slice leaves and stems into bite-sized pieces. Gently wipe mushrooms with a damp paper towel and slice into thin, consistent pieces.
3. Mushroom Searing: Heat wok over high heat with a thin layer of cooking oil, then add mushrooms and sear until golden-brown, creating a rich caramelized exterior. Transfer seared mushrooms to a holding plate.
4. Bok Choy Sautéing: In the same heated wok, add another splash of oil and rapidly toss bok choy to maintain its crisp texture and vibrant green color.
5. Final Fusion: Return mushrooms to the wok, combining with bok choy in a swift motion. Pour prepared sauce over the vegetables, stirring constantly to ensure even coating and thickening. Remove from heat when the sauce becomes glossy and slightly clingy, preserving the tender-crisp vegetable texture.

Notes

• Manage Moisture Levels: Pat mushrooms and bok choy completely dry to prevent steaming instead of achieving a crisp, caramelized texture.
• Control High Heat: Use a scorching hot wok or skillet to create quick searing and prevent vegetables from becoming soggy or losing vibrant colors.
• Layer Flavors Strategically: Cook mushrooms first to develop deep caramelization, then add bok choy to maintain its crisp texture and bright green appearance.
• Balance Sauce Consistency: Stir cornstarch mixture constantly and remove from heat immediately when sauce reaches a glossy, slightly thick coating to prevent over-thickening.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Snacks
• Method: Sautéing
• Cuisine: Asian

Nutrition

• Serving Size: 5
• Calories: 120
• Sugar: 4 g
• Sodium: 500 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 0 mg