Description
Delightful mushroom and bok choy stir-fry brings Asian-inspired flavors dancing across your plate with umami-rich ingredients. Quick weeknight dinners find their perfect match in this simple, nutritious masterpiece you’ll crave repeatedly.
Ingredients
Scale
Main Protein and Vegetables:
- 8 ounces (226 grams) mushrooms (shiitake, cremini, or button), sliced
- 4 cups baby bok choy, halved or chopped
- ½ red bell pepper, sliced (optional, for color)
- 2 green onions, sliced (for garnish)
Aromatics and Seasonings:
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (or hoisin sauce for vegetarian)
- 1 teaspoon rice vinegar
- 1 teaspoon honey or maple syrup
- ½ teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon sesame seeds (optional)
Cooking and Thickening:
- 1 tablespoon vegetable oil (or sesame oil)
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
Instructions
- Create a vibrant flavor base by blending soy sauce, oyster sauce, rice vinegar, honey, red pepper flakes, and cornstarch in a small bowl until smooth and well-integrated.
- Thoroughly wash and pat dry the bok choy, trimming away any discolored or tough stem ends, then slice the leaves and stems into bite-sized pieces.
- Clean mushrooms gently with a damp paper towel, removing any visible dirt, and slice them into uniform, thin pieces to ensure even cooking.
- Heat a large wok or heavy-bottomed skillet over high heat, adding a thin layer of cooking oil that will distribute heat quickly and prevent sticking.
- Introduce sliced mushrooms to the hot surface, allowing them to sear and develop a rich, golden-brown caramelization without overcrowding the pan.
- Once mushrooms have achieved a deep, appetizing color and released their moisture, transfer them to a temporary holding plate.
- In the same heated wok, add another splash of oil and quickly toss the prepared bok choy, stirring rapidly to maintain its crisp texture and vibrant green color.
- Return the seared mushrooms to the wok, combining them with the bok choy in a swift, continuous motion.
- Pour the pre-prepared sauce mixture over the vegetables, stirring constantly to coat evenly and allow the sauce to thicken and glaze the ingredients.
- Remove from heat immediately when the sauce reaches a glossy, slightly clingy consistency, ensuring vegetables remain tender-crisp and full of flavor.
Notes
- Customize the heat level by adjusting the amount of red pepper flakes to suit your spice tolerance.
- Ensure mushrooms are thoroughly cleaned and sliced uniformly for even cooking and consistent texture.
- Use a wok or wide skillet to provide maximum surface area for quick, high-heat stir-frying that maintains vegetable crispness.
- Create a vegan version by replacing oyster sauce with mushroom-based vegetarian oyster sauce or tamari for a gluten-free alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 130
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg