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.
Ingredients
Scale
- 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)
Instructions
- Sauce Preparation: Whisk soy sauce, oyster sauce, rice vinegar, honey, red pepper flakes, and cornstarch in a small bowl until completely smooth and uniform.
- 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.
- 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.
- 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.
- 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