Description
A quick and flavorful stir-fry featuring tender bok choy, savory mushrooms, and a rich garlic-ginger sauce. This easy 20-minute meal is perfect for a healthy weeknight dinner. Serve it over rice or noodles for a satisfying, plant-based dish.
Ingredients
Scale
For the Sauce:
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp vegetarian oyster sauce
- 1 tsp sugar
- ¼ tsp ground black pepper
- ½ tsp sesame oil
- 2 tbsp water
For the Cornstarch Slurry:
- 1 tbsp cornstarch
- 2 tbsp water
For the Stir-Fry:
- 1 lb baby bok choy, chopped into bite-sized pieces
- 1 lb brown mushrooms, halved or quartered
- 2½ tbsp peanut oil (or another high-heat oil)
- 2 garlic cloves, minced
- 1 thumb-sized piece of ginger, minced
- 2 green onions, sliced
- 4 dried Chinese chili peppers (optional, for heat)
Instructions
- Prepare the Sauce & Slurry: In a small bowl, mix all sauce ingredients. In another bowl, mix cornstarch and water for a slurry. Set aside.
- Steam the Bok Choy: Heat ¼ cup water in a skillet, add bok choy, sprinkle with salt, cover, and steam for 30 seconds. Stir, cover for another 30 seconds, then remove from pan.
- Sauté the Mushrooms: Heat oil in the same pan, add mushrooms, and cook undisturbed for 1 minute. Stir and cook for another 2-3 minutes until browned.
- Cook the Aromatics: Move mushrooms to one side, add more oil, then sauté garlic, ginger, green onions, and chili peppers for 30 seconds.
- Combine & Finish: Pour in the sauce and stir. Add the cornstarch slurry and cook until thickened. Return bok choy to the pan, toss well, and serve hot.
Notes
- To keep bok choy crisp, avoid overcooking it.
- Adjust spice levels by adding more or fewer dried chili peppers.
- For extra protein, add tofu, chicken, or shrimp.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Dish / Side Dish
- Method: Stir-Frying
- Cuisine: Asian / Chinese