If you’re looking for a quick and flavorful dish that packs both nutrition and taste, this Bok Choy and Mushroom Stir-Fry is the perfect choice. It’s a harmonious blend of tender bok choy, earthy mushrooms, and a savory sauce that brings everything together. This simple yet delicious stir-fry is great for weeknight dinners or a light lunch. Whether you’re a seasoned cook or just starting in the kitchen, this recipe is easy to prepare and incredibly satisfying. Plus, it’s vegetarian-friendly and can be adapted to suit different dietary needs!
Ingredients:
For the Sauce:
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sesame oil
For the Slurry:
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry:
- 1 lb (450 g) baby bok choy, cut into large bite-sized pieces
- Pinch of salt
- 2 1/2 tablespoons peanut oil
- 1 lb (450 g) brown mushrooms, halved (or quartered if large)
- 4 dried Chinese chili peppers
- 2 garlic cloves, minced
- 1 thumb-sized piece of ginger, minced
- 2 green onions, sliced
Instructions:
- Prepare the Sauce: In a small bowl, mix the water, soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil. Stir well until the sugar dissolves. Set aside.
- Make the Slurry: In another small bowl, whisk together the cornstarch and water to form a slurry. This will help thicken the sauce later. Set aside.
- Blanch the Bok Choy: Bring a pot of salted water to a boil. Add the bok choy and blanch for 30 seconds until they become bright green but still crisp. Drain and set aside.
- Sauté the Mushrooms: Heat 1 1/2 tablespoons of peanut oil in a large pan or wok over medium-high heat. Add the mushrooms and stir-fry for 5-6 minutes until they become golden brown and tender.
- Cook the Aromatics: Add the remaining 1 tablespoon of peanut oil to the same pan. Toss in the dried Chinese chili peppers, garlic, and ginger.
- Combine Ingredients: Add the bok choy and mushrooms back into the pan. Pour in the sauce mixture and stir everything to coat the vegetables and mushrooms evenly.
- Thicken the Sauce: Pour the cornstarch slurry into the pan and continue to stir until the sauce thickens slightly, about 1-2 minutes.
- Serve: Sprinkle with sliced green onions and serve hot with steamed rice or noodles for a complete meal.
Conclusion:
This savory Bok Choy and Mushroom Stir-Fry is a perfect example of how simple ingredients can come together to create a delicious and nutritious dish. The balance of tender bok choy, umami-rich mushrooms, and the tangy, slightly sweet sauce makes this stir-fry a must-try. It’s versatile enough to serve as a main course or a side dish, and you can easily customize it with your favorite vegetables or proteins.
Savory Bok Choy and Mushroom Stir-Fry
Ingredients
For the Sauce:
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce or regular oyster sauce
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon sesame oil
For the Slurry:
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry:
- 1 lb 450 g baby bok choy, cut into large bite-sized pieces
- Pinch of salt
- 2 1/2 tablespoons peanut oil
- 1 lb 450 g brown mushrooms, halved (or quartered if large)
- 4 dried Chinese chili peppers
- 2 garlic cloves minced
- 1 thumb-sized piece of ginger minced
- 2 green onions sliced
Instructions
- Prepare the Sauce: In a small bowl, mix the water, soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil. Stir well until the sugar dissolves. Set aside.
- Make the Slurry: In another small bowl, whisk together the cornstarch and water to form a slurry. This will help thicken the sauce later. Set aside.
- Blanch the Bok Choy: Bring a pot of salted water to a boil. Add the bok choy and blanch for 30 seconds until they become bright green but still crisp. Drain and set aside.
- Sauté the Mushrooms: Heat 1 1/2 tablespoons of peanut oil in a large pan or wok over medium-high heat. Add the mushrooms and stir-fry for 5-6 minutes until they become golden brown and tender.
- Cook the Aromatics: Add the remaining 1 tablespoon of peanut oil to the same pan. Toss in the dried Chinese chili peppers, garlic, and ginger.
- Combine Ingredients: Add the bok choy and mushrooms back into the pan. Pour in the sauce mixture and stir everything to coat the vegetables and mushrooms evenly.
- Thicken the Sauce: Pour the cornstarch slurry into the pan and continue to stir until the sauce thickens slightly, about 1-2 minutes.
- Serve: Sprinkle with sliced green onions and serve hot with steamed rice or noodles for a complete meal.