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Asian Veggie Stir Fry

Category: Inspiring Dinner Ideas

This stir fry combines crisp bok choy with tender mushrooms in a rich Asian sauce. The dish comes together quickly and can be served as a main course or side dish. Perfect for a healthy weeknight dinner.

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Sarah
Created By Sarah John
Updated on Tue, 21 Jan 2025 10:35:35 GMT
A bowl of stir-fried mushrooms and leafy greens, garnished with green onions and sesame seeds. Save
A bowl of stir-fried mushrooms and leafy greens, garnished with green onions and sesame seeds. | kitchenscroll.com

I discovered this Bok Choy and Mushroom Stir Fry recipe when I was looking for quick healthy dinners my family would actually enjoy. Now it's become our favorite busy weeknight meal. The way the crisp bok choy combines with those meaty mushrooms in that savory sauce just makes my heart happy. Plus it's ready in minutes which is perfect for those hectic evenings.

Why You'll Make This Again and Again

What I love most about this recipe is how the textures play together. The bok choy stays so crisp and fresh while the mushrooms get all rich and tender. My kitchen fills with the most amazing aromas while it's cooking and everyone always asks what smells so good. It's become my go to recipe when I want something quick but still totally satisfying.

Everything You Need

  • Bok Choy: Look for bright green bunches with crisp stalks.
  • Mushrooms: I love using baby bella but any kind works beautifully.
  • Soy Sauce: The heart of our sauce grab the good stuff.
  • Oyster Sauce: My secret ingredient for amazing flavor.
  • Rice Vinegar: Just a splash brightens everything up.
  • Garlic and Ginger: Fresh only please it makes such a difference.
  • Vegetable Oil: Just enough to get that perfect stir fry going.

Getting Everything Ready

First thing I do is chop up my bok choy keeping the crunchy stems separate from the leafy tops. Slice those mushrooms not too thin we want them to stay meaty. I always mince plenty of fresh garlic and ginger they really make the dish sing.

A bowl of sautéed bok choy and mushrooms garnished with green onions and sesame seeds. Save
A bowl of sautéed bok choy and mushrooms garnished with green onions and sesame seeds. | kitchenscroll.com

Making Our Magic Sauce

In a small bowl I mix up my sauce ingredients soy sauce oyster sauce and that splash of rice vinegar. A little sugar balances everything perfectly and some cornstarch helps it get nice and glossy. This sauce is what makes everyone come back for seconds.

Time to Cook

Get your wok or biggest skillet nice and hot with a swirl of oil. In go the garlic and ginger they'll make your kitchen smell amazing. Then those mushrooms cook until they're golden and gorgeous. Next comes our bok choy stems then the leafy parts last so everything stays perfectly crisp tender.

Bringing It All Together

Once everything's looking beautiful I pour in that sauce we made. Watch it bubble and coat everything in glossy goodness. Give it just a couple minutes to thicken up and get friendly with all those veggies. It's like watching kitchen magic happen.

Serving It Up

I love serving this over a bed of fluffy rice but sometimes we do noodles too. Some nights I'll add crispy tofu or chicken to make it even heartier. A sprinkle of sesame seeds and green onions on top makes it look extra special.

A bowl of sautéed bok choy and mushrooms garnished with green onions and sesame seeds. Save
A bowl of sautéed bok choy and mushrooms garnished with green onions and sesame seeds. | kitchenscroll.com

My Best Tips

Here's what I've learned from making this countless times never rush the mushrooms let them get golden first. Cook your veggies in stages so nothing gets mushy. And always taste and adjust your sauce some like it sweeter some like it more savory.

Mix It Up

Sometimes I toss in some snap peas or carrots for extra color and crunch. If you're vegetarian swap the oyster sauce for mushroom sauce it's just as delicious. This recipe loves when you make it your own.

Saving Some For Later

If you're lucky enough to have leftovers they'll keep nicely in the fridge for a few days. Just warm them gently in a pan so the veggies stay crisp. I wouldn't freeze this one though fresh is definitely best.

Why We Love This Dish

This stir fry has become such a favorite in my house. It's quick healthy and absolutely delicious. Whether you're trying to eat more veggies or just want something tasty for dinner I know you'll love how simple and satisfying this recipe is.

A bowl of sautéed mushrooms and bok choy garnished with sesame seeds and green onions. Save
A bowl of sautéed mushrooms and bok choy garnished with sesame seeds and green onions. | kitchenscroll.com

Common Questions About Cooking

→ What type of mushrooms work best?

You can use shiitake, cremini, or button mushrooms. Each type brings its own flavor, with shiitake offering the most intense taste.

→ Can I prep the ingredients ahead?

Yes, you can wash and chop the vegetables and mix the sauce up to a day ahead. Store them separately in the refrigerator until cooking.

→ Is this dish vegetarian?

The recipe contains oyster sauce, which isn't vegetarian. You can substitute with vegetarian oyster sauce (made from mushrooms) to make it vegetarian.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The vegetables may lose some crispness when reheated.

→ What can I serve this with?

This stir fry works great over steamed rice or noodles. It can be a side dish or main course when served with protein.

Bok Choy Mushroom Stir Fry

Fresh bok choy and mushrooms stir-fried in a savory Asian sauce. A quick and healthy vegetable dish that's both versatile and delicious.

Preparation Time
30 minutes
Cooking Duration
40 minutes
Total Time Required
70 minutes
Created By: Sarah John

Recipe Category: Dinner Delights

Skill Level Required: Moderate Skills Needed

Cuisine Style: Asian

Recipe Output: 4 Number of Servings (4 portions)

Dietary Preferences: Low in Carbs, No Dairy

What You'll Gather

Contains 01 items Vegetable oil, 2 tablespoons.
Contains 02 items Fresh garlic, minced, 1 tablespoon.
Contains 03 items Fresh ginger, minced, 1 tablespoon.
Contains 04 items Mixed mushrooms (shiitake, cremini, or button), sliced, 1 cup.
Contains 05 items Fresh bok choy, chopped, 4 cups.
Contains 06 items Red bell pepper, sliced, 1 (optional).
Contains 07 items Soy sauce, 1/4 cup.
Contains 08 items Oyster sauce, 2 tablespoons.
Contains 09 items Hoisin sauce, 1 tablespoon.
Contains 10 items Rice vinegar, 1 tablespoon.
Contains 11 items Sesame oil, 1 teaspoon.
Contains 12 items Sugar, 1 teaspoon.
Contains 13 items Cornstarch, 1 teaspoon mixed with 2 tablespoons water.

Step-by-Step Instructions

Step 01

Cut bok choy into bite-sized pieces. Slice mushrooms and red pepper if using.

Step 02

Mix soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and cornstarch mixture in a bowl.

Step 03

Heat oil in large wok. Cook garlic and ginger until fragrant, about 30 seconds.

Step 04

Add mushrooms and cook 3-4 minutes until soft.

Step 05

Stir in bok choy and bell pepper. Cook 3-4 minutes until tender-crisp.

Step 06

Pour in sauce, stir well. Cook 2-3 minutes until thickened.

Important Tips

  1. Can be served over rice or noodles.
  2. Great as main dish or side.
  3. Vegetables should remain slightly crisp.

Essential Tools

  • Large wok or skillet.
  • Mixing bowl.

Allergen Guidance

Double-check ingredients for allergens and consult a health expert if needed.
  • Soy.
  • Shellfish (in oyster sauce).

Nutrition Details (per serving)

This nutrition info is provided as a guide and isn't a substitute for professional medical advice.
  • Caloric Content: 300
  • Fat Amount: 18 g
  • Carbohydrates: 25 g
  • Protein Amount: 12 g