Description
This Bok Choy and Mushroom Stir Fry is a quick, healthy, and flavorful plant-based dish with rich umami flavor and a delicious soy-based sauce. Perfect as a main or side dish, it’s great for weeknights or meal prep.
Ingredients
Sauce:
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
Slurry:
1 tablespoon cornstarch
2 tablespoons water
Stir-Fry:
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
4 dried Chinese chili peppers
2 garlic cloves, minced
1 thumb ginger, minced
2 green onions, sliced
Instructions
1. Mix all sauce ingredients in a small bowl and set aside.
2. In a separate bowl, stir the slurry ingredients until smooth and set aside.
3. Heat 1/4 cup water in a large skillet over medium-high heat. When boiling, add bok choy and a pinch of salt. Cover and steam for 30 seconds. Uncover, stir, cover again and cook for another 30 seconds. Transfer bok choy to a platter.
4. Wipe the skillet clean. Add 2 tablespoons oil over high heat. Add mushrooms and sear without touching for 1 minute. Flip and cook for another 2–3 minutes until browned and liquid has evaporated.
5. Move mushrooms to one side of the pan. Add the remaining 1/2 tablespoon oil to the other side. Add chili peppers, garlic, ginger, and green onions. Stir until chili peppers turn dark red.
6. Stir everything together. Pour in sauce and cook for 30 seconds.
7. Stir the slurry again, then pour it into the pan. Stir constantly until the sauce thickens.
8. Transfer everything to a large plate and serve hot, over rice or as a side.
Notes
You can substitute baby bok choy with napa cabbage or choy sum.
For a gluten-free version, use tamari instead of soy sauce.
For added protein, add stir-fried tofu or tempeh.
Adjust chili peppers based on desired heat level.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Method: Stir Fry
- Cuisine: Asian