Description

This Mushroom and Bok Choy Stir-Fry is a simple, veggie-packed dish that comes together in just 20 minutes. Savory mushrooms pair perfectly with tender-crisp bok choy in a light garlic soy sauce. Great on its own or with rice, noodles, or tofu!

Ingredients

1 tbsp vegetable oil (or sesame oil for added flavor)
3 cloves garlic, minced
1-inch piece fresh ginger, grated
8 oz mushrooms (shiitake, cremini, or button), sliced
3-4 cups baby bok choy, halved or quartered if large
2 tbsp soy sauce
1 tbsp oyster sauce (or hoisin for vegetarian option)
1 tsp rice vinegar
1/2 tsp sugar (optional)
1 tbsp water or broth (if needed for steaming)
Sesame seeds and green onions, for garnish

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Instructions

Heat Oil:

In a large skillet or wok, heat oil over medium-high heat.

Sauté Aromatics:

Add garlic and ginger. Stir-fry for 30 seconds until fragrant.

Cook Mushrooms:

Add sliced mushrooms and cook for 3–5 minutes, stirring frequently, until they release moisture and start to brown.

Add Bok Choy:

Stir in bok choy and toss with mushrooms. If needed, add 1 tbsp water or broth and cover for 1–2 minutes to help soften stems.

Add Sauce:

Stir in soy sauce, oyster sauce, rice vinegar, and sugar (if using). Toss everything together until coated and heated through, about 2 more minutes.

Serve:

Remove from heat. Garnish with sesame seeds and green onions. Serve over rice or noodles, or as a side.

Notes

Add tofu or shrimp for a protein boost.
For spice, toss in a pinch of red pepper flakes or a drizzle of chili oil.

This dish is great as meal prep and reheats well