Stir-Fry Bok Choy and Mushrooms

• 2 tablespoons vegetable oil
• 8 ounces mushrooms, sliced
• 3 bunches bok choy, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water
• 2 green onions, thinly sliced
• Red pepper flakes, to taste
• Salt, to taste

Steps

1. 1 Heat vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add mushrooms and stir-fry for 5 minutes until browned.
3. 3 Push mushrooms to one side and add garlic and ginger, stir-frying for 1 minute.
4. 4 Add bok choy and stir-fry for 3-4 minutes until just tender.
5. 5 Pour in soy sauce and oyster sauce, stirring to coat vegetables evenly.
6. 6 Add the cornstarch slurry and cook for 1 minute until sauce thickens.
7. 7 Drizzle with sesame oil and sprinkle with green onions.
8. 8 Season with red pepper flakes and salt to taste. Serve immediately.

Nutrition

Tips

• For extra flavor, use a mix of cremini and shiitake mushrooms.
• If you prefer a saucier dish, add a splash of chicken or vegetable stock.
• Toast the sesame oil in a small pan before drizzling for an aromatic boost.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat.

Serving Suggestions

• Serve with steamed jasmine rice or quinoa.
• Pair with a side of miso soup for a complete meal.

FAQ