If you’re looking for a weeknight dinner that’s big on flavor and short on prep, this Bok Choy and Mushroom Stir Fry is about to become your new go-to. Picture tender, emerald bok choy mingling with earthy mushrooms all tossed in a glossy, umami-packed sauce. It’s vibrant, nourishing, and comes together in just 20 minutes—perfect for anyone who wants to eat well without spending hours in the kitchen. The best part? This crowd-pleaser fits a range of diets and is easy to customize, making it a true staple for busy nights or whenever you crave something comforting yet light.
Ingredients You’ll Need
The magic of Bok Choy and Mushroom Stir Fry comes from a handful of everyday ingredients that each play a starring role. Every item brings its own burst of color, texture, or savoriness to the pan, so don’t skip the details—these little touches truly make the dish sing!
- Vegetable oil: A neutral oil for high-heat cooking, ensuring everything stir-fries quickly and evenly.
- Garlic: Fresh cloves add an aromatic punch and marry beautifully with the ginger.
- Fresh ginger: Essential for its warm, peppery kick—grate it fresh if you can!
- Baby bok choy: The star of this dish, offering juicy crunch and brilliant green hues; halve or quarter to absorb the sauce.
- Cremini or shiitake mushrooms: They add earthiness and savory depth, making the stir fry hearty and satisfying.
- Soy sauce: Adds that signature saltiness and rich umami flavor every great stir fry needs.
- Oyster sauce (optional): For an extra layer of umami; swap for hoisin sauce to keep it vegetarian, or omit for a lighter touch.
- Sesame oil: Just a little at the end gives a nutty aroma and finish that screams ‘takeout favorite.’
- Cornstarch mixed with water (optional): If you love a glossy, velvety sauce, the slurry thickens everything perfectly.
- Green onions: Sprinkle these on top for a fresh, crisp bite and pop of color.
- Sesame seeds: A finishing touch for crunch and visual appeal—you’ll love them!
How to Make Bok Choy and Mushroom Stir Fry
Step 1: Heat the Oil
Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Getting the pan nice and hot sets you up for that signature sizzle and ensures your veggies will sear quickly rather than steam. This is the secret to a fantastic Bok Choy and Mushroom Stir Fry that keeps everything crisp and lively.
Step 2: Sauté Aromatics
Add the minced garlic and grated ginger to your hot oil. Stir and sauté for around 30 seconds, just until everything smells impossibly fragrant. Don’t leave them unattended—they go from golden to burnt quickly! This step builds the aromatic base for your stir fry’s layered flavor.
Step 3: Cook the Mushrooms
Toss in your sliced mushrooms. Give them about 4–5 minutes, stirring occasionally, to release moisture and begin taking on a deep golden color. The mushrooms will shrink down and become super savory as they pick up the aromatics left in the pan.
Step 4: Add Bok Choy
Once the mushrooms are nearly done, add in your baby bok choy. Stir-fry everything together for another 3–4 minutes. You want the bok choy to wilt and turn a brighter green, while the stems stay crisp-tender. This contrast is what makes Bok Choy and Mushroom Stir Fry so special—it’s both juicy and satisfying!
Step 5: Finish with Sauce
Pour in the soy sauce, oyster sauce (if using), and drizzle with sesame oil. If you’re after a thicker, restaurant-style sauce, now’s the time to add the cornstarch slurry. Let it bubble and thicken for another minute. When everything looks glossy and irresistibly saucy, take the pan off the heat.
Step 6: Garnish and Serve
Toss in sliced green onions and sprinkle over a generous handful of sesame seeds. Serve your Bok Choy and Mushroom Stir Fry hot, soaking up all that delicious sauce. It’s ready for the table!
How to Serve Bok Choy and Mushroom Stir Fry
Garnishes
A sprinkle of toasted sesame seeds and a handful of freshly sliced green onions do more than just look pretty—they add extra texture and a burst of flavor right at the end. If you’re feeling bold, a dash of chili flakes or a drizzle of chili oil gives your Bok Choy and Mushroom Stir Fry a gentle kick without overpowering the dish.
Side Dishes
This stir fry is delicious over a bowl of hot, fluffy jasmine rice or nutty brown rice. For an even lighter plate, serve it alongside steamed quinoa or stir-fried noodles. You can also pair it with crispy tofu or tempeh for a heartier meal. The flavors are versatile enough to shine next to any Asian-inspired sides or your favorite proteins.
Creative Ways to Present
Try spooning your Bok Choy and Mushroom Stir Fry into lettuce cups for a fresh, finger-food twist. Or, ladle it over rice noodles and sprinkle with extra herbs for a noodle bowl that rivals your favorite takeout. If you want to impress, serve it as part of a larger family-style spread with spring rolls and dumplings—everyone helps themselves and the table feels instantly festive.
Make Ahead and Storage
Storing Leftovers
Cool your Bok Choy and Mushroom Stir Fry completely before transferring to an airtight container. Stored in the fridge, it will keep well for up to 3 days. Just be sure to keep any garnishes separate and add them right before serving, so they stay fresh and crisp.
Freezing
While freezing is possible, the bok choy will soften further upon thawing, losing some of that signature crunch. If you do freeze, pack it in a freezer-safe container for up to a month. For best results, let it thaw in the refrigerator overnight before reheating.
Reheating
To reheat, add your leftovers to a hot skillet or wok over medium heat, stirring until warmed through. A splash of water or broth will revive the sauce if it’s thickened in the fridge. The microwave is quick and easy too, though the stovetop is best for maintaining texture.
FAQs
Can I add protein to this Bok Choy and Mushroom Stir Fry?
Absolutely! Tofu, tempeh, or thinly sliced chicken or beef all work beautifully here. Simply cook your protein first, set it aside, and add it back in when you combine the veggies with the sauce.
Is there a gluten-free option?
Yes—swap out the regular soy sauce for tamari or gluten-free soy sauce, and double-check that your oyster or hoisin sauce (if using) is also gluten-free. All other ingredients should already be safe for a gluten-free diet.
Can I make this dish oil-free?
You can sauté the veggies with a little water or vegetable broth instead of oil. Just keep in mind you might sacrifice a bit of that classic stir fry flavor, but you’ll still enjoy a bright and satisfying plate.
What type Main Course
Cremini and shiitake mushrooms deliver a rich, meaty texture, but don’t hesitate to use white button mushrooms or even oyster mushrooms if that’s what you have on hand. Mixing varieties can actually deepen the flavor even more!
Can I use regular bok choy instead of baby bok choy?
Definitely! Just chop the regular bok choy into bite-sized pieces, separating the stems and leaves. Start by cooking the stems for about a minute before adding the leafy parts, so everything wilts evenly.
Final Thoughts
If you’re searching for a fast, healthy dish that still feels special, give this Bok Choy and Mushroom Stir Fry a spot in your regular dinner rotation. It’s bright, deeply savory, and endlessly adaptable—once you taste it, you’ll find yourself making it again (and again). Enjoy every bite!
