Description
Quick and easy Bok Choy and Mushroom Stir Fry is a healthy, vegan-friendly dish bursting with fresh vegetables and umami flavors. Perfect as a side dish or main meal with rice or noodles.
Ingredients
2 tablespoons sesame oil (or vegetable oil)
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
8 oz mushrooms, sliced (shiitake, button, or cremini)
4 cups baby bok choy, chopped (about 4–5 heads)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon hoisin sauce (optional for sweetness)
1/2 teaspoon sesame seeds (optional, for garnish)
2 green onions, sliced (for garnish)
Salt and pepper to taste
Instructions
- Prepare the Vegetables
- Clean mushrooms and slice thinly.
- Rinse bok choy, remove tough stems, and chop leaves and tender stalks into bite-sized pieces.
- Heat the Oil
- Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger; stir-fry for 1-2 minutes until fragrant.
- Cook the Mushrooms
- Add mushrooms to the skillet; stir-fry for 3-4 minutes until tender and lightly browned.
- Add the Bok Choy
- Stir in chopped bok choy; cook for 3-4 minutes until tender but vibrant green.
- Make the Sauce
- In a small bowl, whisk soy sauce, rice vinegar, and hoisin sauce (if using). Pour over vegetables; toss to coat evenly.
- Serve
- Season with salt and pepper. Garnish with sesame seeds and green onions. Serve warm as a side dish or with rice or noodles.
Notes
Protein Addition: Add tofu, chicken, or shrimp for a more filling meal.
Spicy Kick: Include chili flakes or sriracha for added heat.
Vegetable Variations: Try adding bell peppers, carrots, or snap peas.
Low-Sodium Option: Use low-sodium soy sauce and omit hoisin sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 4 servings
- Calories: 150 kcal
