This mushroom and bok choy stir-fry pairs wonderfully with steamed jasmine or brown rice, which absorbs the savory sauce and complements the freshness of the vegetables. To round out the meal, you could also serve it alongside a light miso soup or a simple cucumber salad. For a heartier meal, consider adding some grilled tofu or lightly seasoned chicken breast.
Mushroom and Bok Choy Stir-Fry
Servings: 4


Ingredients
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 pound mixed mushrooms (such as shiitake, cremini, and button mushrooms), sliced
4 cups bok choy, chopped
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional for a richer flavor)
1 teaspoon sesame oil
1 teaspoon cornstarch, mixed with 2 tablespoons water (optional for thickening)
Salt and pepper to taste
Sliced green onions and sesame seeds for garnish
Directions
Heat the vegetable oil in a large wok or skillet over medium-high heat.
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Add the minced garlic and ginger, stirring constantly until fragrant, about 30 seconds.
Add the sliced mushrooms and cook until they start to brown and release their juices, around 5-7 minutes.
Stir in the chopped bok choy and cook until the leaves are wilted and the stems are tender, about 3-4 minutes.
Add the soy sauce, oyster sauce (if using), and sesame oil, stirring to coat the vegetables evenly. If you'd like a thicker sauce, stir in the cornstarch mixture and cook for another minute until the sauce thickens.
Season with salt and pepper to taste.
Transfer to a serving dish and garnish with sliced green onions and sesame seeds. Serve immediately.
Variations & Tips
Feel free to customize this stir-fry with your favorite vegetables. Bell peppers, snap peas, or baby corn can add extra color and flavor. For a spicier kick, sprinkle in some red pepper flakes or a dash of sriracha sauce. If you're looking for a protein boost, add in shrimp, sliced chicken, or tofu. Just be sure to cook these ingredients thoroughly before adding the vegetables.