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Bok Choy and Mushroom Stir Fry

Bok Choy and Mushroom Stir Fry
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If you’re searching for a quick and satisfying meal that brings comfort to your table, look no further than this Bok Choy and Mushroom Stir Fry. This vibrant dish combines tender mushrooms and crisp bok choy in a delightful ginger-garlic sauce, making it perfect for busy weeknights when you want something healthy without spending hours cooking. Whether enjoyed as a filling main course over steamed rice or served as a colorful side, this stir fry is sure to impress with its rich flavors and nutritional benefits. Plus, it’s highly customizable—feel free to swap out ingredients based on what you have on hand!

Ingredients

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  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 lb baby bok choy (cut into large bite-size pieces)
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil
  • 1 lb brown mushrooms (halved or quartered if too big)
  • 4 dried Chinese chili peppers
  • 2 garlic cloves (minced)
  • 1 thumb ginger (minced)
  • 2 green onions (sliced)

Instructions

  1. Prepare the sauce by mixing water, soy sauce, vegetarian oyster sauce, sugar, black pepper, sesame oil, cornstarch, and additional water in a bowl.
  2. Make a slurry by combining cornstarch with two tablespoons of water; set aside.
  3. Steam bok choy in boiling water for 30 seconds; transfer to a platter once tender.
  4. In a skillet, heat peanut oil and sear mushrooms until golden brown.
  5. Add garlic, ginger, chili peppers, and green onions; sauté until fragrant.
  6. Pour in the prepared sauce and slurry; cook until thickened.
  7. Return bok choy to the pan for the final stir before serving.

Nutrition

Find it online: https://tastemakerrecipes.com/bok-choy-and-mushroom-stir-fry-3/