Introduction

Oh, friend, let me tell you about those evenings. You know the ones. You walk in the door, completely wiped out, and the last thing you want to do is spend an hour cooking. But you also crave something real, something healthy and absolutely delicious. That’s where this Bok Choy and Mushroom Stir Fry swoops in to save the day! It’s one of those recipes that feels like a warm hug in a bowl, yet comes together so quickly you’ll barely believe it. It’s become a true staple in my kitchen, and I just know you’re going to fall in love with its simplicity and vibrant flavors, too.

Why You’ll Love This Recipe

Fast: Seriously, think 15-20 minutes max from start to finish. Perfect for busy weeknights!
Easy: If you can chop and stir, you can make this. No fancy techniques required.
Giftable: Okay, maybe not giftable in the bowl, but the idea of a quick, healthy meal is a gift you give yourself!
Crowd-pleasing: Even picky eaters often enjoy the tender-crisp veggies and savory sauce.
Healthy & Nutritious: Packed with good-for-you greens and mushrooms.

Ingredients

1 lb Baby bok choy: Look for fresh, vibrant green leaves and crisp white stalks. It cooks super fast!
3 cloves Garlic: The more the merrier, if you ask me! Freshly minced gives the best punch.
1 tsp fresh Ginger: A little goes a long way! Grated or finely minced for that essential aromatic warmth.
2 cups Mushrooms: Whatever your favorite! Sliced cremini, shiitake, or even simple white button mushrooms work beautifully.
1 tbsp Oyster sauce: Adds that essential umami depth. (Check for vegetarian options if needed!)
2 tbsp Soy sauce: The salty foundation of our sauce. Use low-sodium if you prefer.
1 tsp Cornstarch: This is our magic thickener for that glossy, restaurant-style sauce.
1/4 tsp Red pepper flakes: Just a pinch adds a tiny kick, totally adjustable to your spice preference.
1 Sesame seeds: Toasted sesame seeds for garnish and nutty flavor – don’t skip these!
1 tsp Sesame oil: Drizzle this in at the very end for authentic stir-fry aroma and flavor.
2 tbsp Vegetable oil: Or any neutral high-heat oil like canola or peanut oil for stir-frying.
(You’ll also need about 2-3 tbsp of water or broth for the cornstarch slurry!)

How to Make It

Alright, let’s get cooking! Have all your ingredients prepped and ready to go – stir-fries move fast!

Step 1: Prep Your Veggies & Aromatics. Wash the baby bok choy thoroughly, especially between the leaves and stalks. Trim off the very end, then slice the stalks into bite-sized pieces (about 1-2 inches) and keep the leaves separate. Slice your mushrooms. Mince your garlic and ginger.
Step 2: Make the Sauce. In a small bowl, whisk together the oyster sauce, soy sauce, red pepper flakes, and the cornstarch. Now, add 2-3 tablespoons of water or vegetable broth to this mixture and whisk until the cornstarch is fully dissolved and there are no lumps. Set this sauce aside.
Step 3: Heat the Pan. Get a large skillet or wok nice and hot over medium-high heat. Add the 2 tablespoons of vegetable oil.
Step 4: Sauté the Aromatics. Add the minced garlic and ginger to the hot oil. Sauté for about 30-60 seconds, stirring constantly, until fragrant. Don’t let them burn! If you’re using them, you can add the red pepper flakes here too for a little heat infusion.
Step 5: Cook the Mushrooms. Add the sliced mushrooms to the pan. Stir-fry for 3-4 minutes until they’ve softened and released some of their liquid.
Step 6: Add the Bok Choy Stalks. Add the sliced white bok choy stalks to the pan. Stir-fry for about 2-3 minutes until they start to become tender-crisp.
Step 7: Add the Bok Choy Leaves. Now, toss in the bok choy leaves. Stir-fry for just 1-2 minutes until they wilt down and turn bright green.
Step 8: Sauce It Up! Give your prepared sauce mixture a quick whisk (cornstarch can settle!) and pour it evenly over the vegetables in the pan. Stir gently to coat everything. The sauce will thicken quickly as it heats up.
Step 9: Finish & Serve. Remove the pan from the heat. Drizzle in the sesame oil and stir to combine. Garnish with sesame seeds. Serve immediately, perhaps over rice or noodles!

Substitutions & Additions

Veggies: Feel free to swap or add! Broccoli florets, sliced bell peppers, snow peas, or carrots would all be delicious. Add harder veggies earlier in the stir-fry process.
Protein: Want to make it a heartier meal? Add sliced chicken, beef, pork, shrimp, or cubed tofu. Cook your protein first in the hot pan, then remove it before starting the veggies, and add it back in when you add the sauce.
Sauce: No oyster sauce? A little hoisin sauce can work, though the flavor will be different. For a vegetarian/vegan version, use mushroom-flavored “vegetarian oyster sauce” and ensure your soy sauce is suitable.
Spicy Level: Add more red pepper flakes, a dash of sriracha, or some sliced fresh chilies if you like it hot!
Garlic/Ginger: If you don’t have fresh, you can use powdered in a pinch (use about 1/2 tsp garlic powder and 1/4 tsp ginger powder), but fresh really is best here!

Tips for Success

Mise en Place is Key! “Mise en place” is a fancy French term for “everything in its place.” Get ALL your chopping done, your sauce mixed, etc., before you turn on the heat. Stir-fries cook so fast you won’t have time to chop as you go.
High Heat, Fast Cooking: Stir-frying works best with high heat and constant movement. This helps the veggies cook quickly while staying crisp.
Don’t Overcrowd the Pan: Cook in batches if your pan isn’t big enough. Crowding the pan steams the vegetables instead of stir-frying them, leading to a soggy result.
Adjust Seasoning: Taste the sauce before you add it and again at the end. You might want a tiny splash more soy sauce depending on your preference.

How to Store It

This stir fry is definitely best enjoyed fresh, but leftovers are still tasty! Let it cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave until warmed through.

FAQs

Q: Can I use regular bok choy instead of baby bok choy?
A: Yes, you can! You’ll just need to separate the stalks from the leaves more distinctly as the stalks are thicker. Slice the stalks thinly and add them a few minutes earlier than the leaves to ensure they become tender.
Q: Is this recipe gluten-free?
A: As written, no, both traditional soy sauce and oyster sauce contain gluten. To make it gluten-free, use Tamari or a gluten-free soy sauce alternative, and look for a certified gluten-free oyster sauce (or a gluten-free hoisin sauce as a substitute).
Q: Can I prep the vegetables ahead of time?
A: Absolutely! Chop all your veggies and mince the garlic and ginger a day in advance and store them in separate airtight containers in the fridge. This makes the cooking process even faster on the day you want to eat it. Just make the sauce right before you cook.

Lightning-Fast Bok Choy and Mushroom Stir Fry

This quick and easy Bok Choy and Mushroom Stir Fry is a healthy and delicious weeknight meal that comes together in under 20 minutes.

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Prep Time 5

Cook Time 10

Equipment

wok or large skillet

Ingredients

1 lb Baby bok choy Look for fresh, vibrant green leaves and crisp white stalks.
3 cloves Garlic minced
1 tsp Fresh ginger Grated or finely minced
2 cups Mushrooms Whatever your favorite! Sliced cremini, shiitake, or even simple white button mushrooms work beautifully.
1 tbsp Oyster sauce Adds essential umami depth. (Check for vegetarian options if needed!)
2 tbsp Soy sauce Use low-sodium if you prefer.
1 tsp Cornstarch Magic thickener
0.25 tsp Red pepper flakes Adjust to your spice preference.
1 Sesame seeds Toasted for garnish and nutty flavor – don't skip these!
1 tsp Sesame oil Drizzle in at the very end for authentic stir-fry aroma and flavor.
2 tbsp Vegetable oil Or any neutral high-heat oil like canola or peanut oil
2.5 tbsp Water or broth About 2-3 tbsp, for the cornstarch slurry!

Instructions

Prep Your Veggies & Aromatics. Wash the baby bok choy thoroughly, especially between the leaves and stalks. Trim off the very end, then slice the stalks into bite-sized pieces (about 1-2 inches) and keep the leaves separate. Slice your mushrooms. Mince your garlic and ginger.
Make the Sauce. In a small bowl, whisk together the oyster sauce, soy sauce, red pepper flakes, and the cornstarch. Now, add 2-3 tablespoons of water or vegetable broth to this mixture and whisk until the cornstarch is fully dissolved and there are no lumps. Set this sauce aside.
Heat the Pan. Get a large skillet or wok nice and hot over medium-high heat. Add the 2 tablespoons of vegetable oil.
Sauté the Aromatics. Add the minced garlic and ginger to the hot oil. Sauté for about 30-60 seconds, stirring constantly, until fragrant. Don't let them burn! If you're using them, you can add the red pepper flakes here too for a little heat infusion.
Cook the Mushrooms. Add the sliced mushrooms to the pan. Stir-fry for 3-4 minutes until they've softened and released some of their liquid.
Add the Bok Choy Stalks. Add the sliced white bok choy stalks to the pan. Stir-fry for about 2-3 minutes until they start to become tender-crisp.
Add the Bok Choy Leaves. Now, toss in the bok choy leaves. Stir-fry for just 1-2 minutes until they wilt down and turn bright green.
Sauce It Up! Give your prepared sauce mixture a quick whisk (cornstarch can settle!) and pour it evenly over the vegetables in the pan. Stir gently to coat everything. The sauce will thicken quickly as it heats up.
Finish & Serve. Remove the pan from the heat. Drizzle in the sesame oil and stir to combine. Garnish with sesame seeds. Serve immediately, perhaps over rice or noodles!

Notes

Tips for Success: Mise en Place (everything in its place) is key! Get ALL your chopping done, your sauce mixed, etc., before you turn on the heat. Stir-fries cook so fast you won't have time to chop as you go.
Stir-frying works best with high heat and constant movement. This helps the veggies cook quickly while staying crisp.
Don't Overcrowd the Pan: Cook in batches if your pan isn't big enough. Crowding the pan steams the vegetables instead of stir-frying them, leading to a soggy result.
Adjust Seasoning: Taste the sauce before you add it and again at the end. Adjust seasoning if needed.
Storage: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.