Description
If you’re craving a quick and delightful meal that’s both nutritious and satisfying, this Bok Choy and Mushroom Stir Fry is the perfect choice! Packed with vibrant flavors from tender bok choy and earthy mushrooms, this stir fry comes together in just 23 minutes. The aromatic blend of garlic and ginger elevates the dish while a simple homemade sauce ties everything together beautifully. Ideal for busy weeknights or family gatherings, this recipe is not only vegan-friendly but also easily adaptable to fit gluten-free diets. Serve it over steamed rice for a complete meal or as a colorful side dish that’s sure to impress!
Ingredients
Scale
- 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
- 1 tablespoon cornstarch
- 2 tablespoons water
- 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 if too big)
- 4 dried Chinese chili peppers
- 2 garlic cloves (minced)
- 1 thumb ginger (minced)
- 2 green onions (sliced)
Instructions
- Prepare the sauce by mixing water, soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil in a bowl.
- Create a slurry by combining cornstarch with water in another bowl.
- Steam bok choy in boiling water for 30 seconds, then set aside.
- In a large skillet, heat peanut oil and sear mushrooms until golden brown.
- Add chili peppers, garlic, ginger, and green onions; sauté until fragrant.
- Pour in the prepared sauce followed by the slurry; stir until thickened.
- Serve hot over rice or as a side.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 170
- Sugar: 3g
- Sodium: 630mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg