Bok Choy and Mushroom Stir Fry

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There’s something deeply satisfying about a warm bowl of stir-fried vegetables, and this Bok Choy and Mushroom Stir Fry delivers comfort with every bite. Earthy mushrooms pair beautifully with tender-crisp bok choy, all tossed in a savory, slightly sweet sauce that clings to each piece. It’s one of those dishes that feels fancy enough for a dinner party, yet simple enough to whip up on a weeknight.

This stir fry is not just a feast for the eyes with its glossy mushrooms and vibrant greens, but also a powerhouse of nutrients. Perfect as a side or light main dish, it’s vegan, gluten-free (with tamari), and comes together in just about 20 minutes. Whether you’re looking for a quick dinner idea or a flavorful way to enjoy more greens, this recipe checks all the boxes.

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Ingredients for this Bok Choy and Mushroom Stir Fry

• 1 lb baby bok choy, halved or quartered lengthwise
• 8 oz cremini or button mushrooms, sliced
• 1 small yellow onion, chopped
• 2 tablespoons sesame oil (or other neutral oil)
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 3 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional for umami boost, use vegan if preferred)
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 1 teaspoon sugar or maple syrup
• Toasted sesame seeds, for garnish

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Step 1: Prepare the Vegetables

Rinse the bok choy thoroughly, especially between the stalks where dirt tends to hide. Trim the ends and slice each piece in half or quarters lengthwise depending on size. Clean the mushrooms with a damp cloth and slice them evenly. Chop the onion and set everything aside.

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Step 2: Sauté Aromatics

In a large skillet or wok, heat the sesame oil over medium-high heat. Add the chopped onion and sauté for 2–3 minutes until it starts to soften. Stir in the garlic and grated ginger, cooking for another 30 seconds until fragrant but not burnt.

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Step 3: Cook the Mushrooms

Add the sliced mushrooms to the pan and stir-fry for about 5–7 minutes, or until they begin to release their moisture and brown nicely. Make sure not to overcrowd the pan so the mushrooms sear rather than steam.

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Step 4: Add Bok Choy and Sauce

Toss in the bok choy and cook for 2–3 minutes until the greens are wilted but the stalks still have a slight crunch. In a small bowl, whisk together soy sauce, oyster sauce (if using), sugar, and cornstarch slurry. Pour the sauce over the vegetables and toss everything to coat evenly.

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Step 5: Finish and Serve

Let the sauce simmer for 1–2 minutes until it thickens and clings to the veggies. Remove from heat. Garnish with toasted sesame seeds and serve hot, either as a standalone dish or over steamed rice or noodles.

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Storage Instructions

To store any leftovers, allow the Bok Choy and Mushroom Stir Fry to cool to room temperature before transferring it into an airtight container. It will stay fresh in the refrigerator for up to 3–4 days. When reheating, use a skillet over medium heat for best texture—just add a splash of water to loosen the sauce if needed. While it can be microwaved, keep in mind that bok choy may lose a bit of its crispness.

Freezing is not recommended for this dish, as bok choy tends to become watery and mushy once thawed. It’s best enjoyed fresh or within a few days.

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Estimated Nutrition

(Per serving, based on 4 servings)

• Calories: ~110
• Protein: 4g
• Carbohydrates: 10g
• Sugar: 3g
• Fat: 7g
• Saturated Fat: 1g
• Fiber: 3g
• Sodium: 620mg

Please note: Nutrition values may vary depending on ingredients and portion sizes.

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Frequently Asked Questions

1. Can I use regular bok choy instead of baby bok choy?

Yes! Just chop it into smaller bite-sized pieces so it cooks evenly.

2. What can I use instead of mushrooms?

You can substitute with zucchini, bell peppers, or tofu for a different texture.

3. Is this dish spicy?

Not at all, but you can add red pepper flakes or a dash of chili oil for heat.

4. Can I add protein to make it a full meal?

Absolutely. Try tofu, tempeh, shrimp, or thinly sliced chicken breast.

5. How do I keep the bok choy crisp?

Don’t overcook it—just 2–3 minutes of stir-frying is enough to keep the stalks tender-crisp.

6. Can I meal prep this for the week?

Yes, it’s great for meal prep! Store in individual portions and reheat as needed.

7. Is the oyster sauce necessary?

No, but it adds depth. For a vegan version, use mushroom sauce or skip it entirely.

8. What’s the best oil for stir-frying?

Sesame oil gives it great flavor, but avocado or vegetable oil work well too.

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