This easy bok choy and mushroom stir-fry is one of my favorite go-to meals when I want something fast, healthy, and packed with flavor. I love how the crisp bok choy pairs with savory mushrooms and a simple garlic-forward sauce, all coming together in about 20 minutes. It’s light yet satisfying, making it perfect for busy weeknights.
Why You’ll Love This Recipe
I like this recipe because it’s incredibly quick, flexible, and made with simple ingredients I usually already have. I enjoy how it works as both a main dish or a side, and I appreciate that it’s naturally vegetarian while still being full of umami flavor. I also love how easily I can customize it with other vegetables or proteins.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons vegetable oil
4 cups bok choy, chopped
8 ounces mushrooms, sliced (shiitake or button)
1 red bell pepper, sliced
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 2 tablespoons water
Salt to taste
Black pepper to taste
Directions
I start by heating the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, I add the minced garlic and stir it for about 30 seconds until it becomes fragrant.
I then add the sliced mushrooms and cook them for 3 to 4 minutes, stirring occasionally, until they soften and release their moisture. Next, I toss in the red bell pepper and cook for another 2 minutes so it stays slightly crisp.
I add the chopped bok choy and stir-fry everything together for about 2 to 3 minutes, just until the bok choy wilts but still keeps its crunch.
In a small bowl, I mix the soy sauce, oyster sauce, sesame oil, and cornstarch slurry. I pour this mixture into the pan and stir well, letting the sauce thicken for about 1 minute. I finish by seasoning with salt and black pepper to taste before removing it from the heat.
Servings And Timing
I usually make this recipe to serve 4 people as a side dish or 2 people as a light main meal.
Preparation time is about 10 minutes, and cooking time is around 10 minutes, making the total time approximately 20 minutes.
Variations
I sometimes add sliced tofu, shrimp, or chicken when I want extra protein. I also like swapping the bell pepper for carrots or snap peas depending on what I have on hand. When I want a little heat, I stir in chili garlic sauce or red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it in a skillet over medium heat to keep the vegetables from becoming soggy, though the microwave works fine for a quick option.
FAQs
Can I use frozen bok choy?
I prefer fresh bok choy for the best texture, but frozen can work if it’s fully thawed and well-drained.
What mushrooms work best for this recipe?
I like shiitake mushrooms for their deep flavor, but button or cremini mushrooms work just as well.
Is this recipe vegan?
I make it vegan by replacing the oyster sauce with a vegetarian oyster sauce or extra soy sauce.
Can I make this ahead of time?
I can make it ahead, but I think it tastes best fresh since the vegetables stay crisper.
What can I serve with this stir-fry?
I usually serve it over steamed rice, noodles, or alongside another Asian-inspired dish.
Conclusion
This easy bok choy and mushroom stir-fry is a simple, flavorful dish I come back to again and again. I love how fast it is to prepare and how adaptable it can be, making it a reliable recipe for both busy nights and relaxed dinners at home.
This Easy Bok Choy & Mushroom Stir-Fry is a fast, flavorful, and healthy dinner made in just 20 minutes. With crisp bok choy, tender mushrooms, and a savory garlic sauce, it’s a satisfying vegetarian meal or side dish that’s perfect for busy nights.
