Baby Bok Choy and Mushroom Stir Fry
Elevate your weeknight dinners with this quick and flavorful Baby Bok Choy and Mushroom Stir Fry, a dish that beautifully balances fresh vegetables and savory Asian-inspired flavors. Tender-crisp baby bok choy pairs harmoniously with earthy mushrooms, aromatic garlic, and ginger, all brought together in a glossy sauce made with soy sauce, oyster sauce, sesame oil, and a touch of cornstarch for the perfect silky consistency. Ready in just 25 minutes, this stir fry is not only easy to make but also versatile—serve it as a vibrant side dish or atop steamed rice for a satisfying vegetarian main course. Ideal for fans of healthy, quick, and delicious meals, this recipe will become a go-to in your kitchen repertoire.
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Ingredients
- 4 heads Baby bok choy
- 2 cups Button mushrooms (or cremini mushrooms)
- 3 cloves Garlic
- 1 inch piece Ginger
- 3 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Neutral cooking oil (e.g., vegetable oil)
- 1 teaspoon Cornstarch
- 3 tablespoons Water
- 1 pinch White pepper (optional)
Directions
Step 1
Wash the baby bok choy thoroughly to remove any dirt and grit. Trim the bottom of each bok choy head and separate the leaves. Pat them dry with a clean towel.
Step 2
Slice the mushrooms into thin pieces. Peel and finely mince the garlic. Peel and finely julienne or mince the ginger.
Step 3
In a small bowl, mix the soy sauce, oyster sauce, sesame oil, water, and cornstarch until smooth. Set aside.
Step 4
Heat a large skillet or wok over medium-high heat. Add the neutral cooking oil and swirl to coat the surface.
Step 5
Add the garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
Step 6
Add the mushrooms to the skillet and stir-fry for 3-4 minutes until they release their moisture and start to brown.
Step 7
Add the baby bok choy to the skillet and stir-fry for 2-3 minutes until the leaves start to wilt and the stems turn tender-crisp.
Step 8
Give the sauce mixture a quick stir, then pour it into the skillet. Stir everything together to coat the vegetables evenly.
Step 9
Cook for another 1-2 minutes, allowing the sauce to thicken slightly. Sprinkle with a pinch of white pepper if desired.
Step 10
Remove from heat and transfer the stir fry to a serving dish. Serve warm as a side dish or over steamed rice for a complete meal.
Nutrition Facts
| Serving size | (262.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 455.6 |
| Total Fat 43.3g | 0% |
| Saturated Fat 6.3g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 1738.2mg | 0% |
| Total Carbohydrate 13.2g | 0% |
| Dietary Fiber 2.3g | 0% |
| Total Sugars 3.5g | |
| Protein 9.9g | 0% |
| Vitamin D 11.2IU | 0% |
| Calcium 37.4mg | 0% |
| Iron 1.7mg | 0% |
| Potassium 718.5mg | 0% |
Source of Calories