Pin
This classic Asian stir fry pairs meaty mushrooms with fresh baby bok choy in a savory ginger-garlic sauce. The natural sweetness of bok choy complements the earthy mushrooms, while the sauce brings everything together with its rich umami flavors. Ready in minutes, this dish delivers restaurant-quality taste with minimal effort.
This recipe has become a reliable favorite in my kitchen, especially when fresh bok choy is in season. The way the mushrooms absorb the flavorful sauce creates an incredibly satisfying dish.
Key Ingredients
- Baby bok choy: Select firm stalks with bright, unwilted leaves
- Mushrooms: Fresh crimini or shiitake work best for their meaty texture
- Fresh ginger and garlic: Essential aromatics that create the flavor base
- Soy sauce: Use traditionally brewed for best results
- Toasted sesame oil: Adds richness and authentic Asian flavor
Step-by-Step Method
- Vegetable Prep:
- Split bok choy lengthwise, rinse well, and dry thoroughly. Clean mushrooms gently and slice evenly.
- Sauce Preparation:
- Mix soy sauce with other liquid ingredients until well combined.
- Cooking Bok Choy:
- Sear in hot wok until slightly charred but still crisp.
- Mushroom Cooking:
- Brown mushrooms until golden and fragrant.
- Adding Aromatics:
- Incorporate minced ginger and garlic, stirring constantly.
- Final Steps:
- Combine all ingredients with sauce until glossy and heated through.
Traditional stir-frying techniques passed down through generations emphasize the importance of proper heat control and timing with bok choy. The goal is achieving that perfect tender-crisp texture.
Serving Suggestions
Serve over steamed jasmine rice or cauliflower rice for a low-carb alternative. This dish pairs excellently with grilled fish or tofu for a complete meal.
Recipe Variations
Experiment with different mushroom varieties like oyster or king trumpet. Add snow peas or julienned carrots for extra color and texture. For gluten-free diets, substitute tamari for soy sauce.
Storage Instructions
Store in airtight containers for up to three days. Reheat quickly in a hot wok with a splash of water to maintain vegetable texture. Avoid microwave reheating.
Each preparation of this dish builds on classic stir-frying principles. The careful balance of heat and timing brings out the natural sweetness of bok choy while developing the rich umami of the mushrooms.
Recipe Q&A
- → Can I swap regular oyster sauce for the vegetarian version?
- Absolutely! Just replace the vegetarian oyster sauce with the standard one, and it’ll work perfectly for this dish.
- → What’s the best way to store leftovers?
- Pop any leftovers into an airtight container and keep them in the fridge for up to 3 days. Reheat in the microwave or on the stove until warmed through.
- → Which mushrooms work best in this recipe?
- Brown mushrooms are a go-to choice, but white button mushrooms, oyster mushrooms, or shiitakes will also taste great in this stir fry.
- → Can I make this dish ahead of time?
- You can totally prep the veggies and sauce a day in advance, but for the best flavor and texture, cook it fresh before serving.
- → What pairs well with this stir fry?
- It’s great on top of rice or noodles as a main dish. You could also serve it alongside other Chinese-inspired dishes like soups or dumplings.