Description
For the Dish:
4 heads baby bok choy, halved lengthwise
1 cup cremini or shiitake mushrooms, sliced
3 cloves garlic, minced
2 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp rice vinegar
1/2 tsp red pepper flakes (optional)
1 tbsp vegetable oil
1 tsp sesame seeds (for garnish)
2 tbsp chopped green onions (for garnish)
Directions:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add sliced mushrooms and cook for 3-4 minutes until they start to brown.
Stir in minced garlic and cook for another minute until fragrant.
Add bok choy halves to the pan, cut side down, and sear for 2 minutes until slightly charred.
In a small bowl, whisk together oyster sauce, soy sauce, sesame oil, rice vinegar, and red pepper flakes.
Pour the sauce over the bok choy and mushrooms, tossing gently to coat. Cook for another 2-3 minutes until bok choy is tender but still crisp.
Transfer to a serving plate and garnish with sesame seeds and chopped green onions.
Serve hot as a flavorful side dish or over steamed rice for a complete meal.
Prep Time: 10 minutes Cooking Time: 8 minutes Total Time: 18 minutes Kcal: 180 per serving Servings: 2-3 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time:
- Prep Ingredients: Thoroughly wash the bok choy and halve it lengthwise. Slice the mushrooms and mince the garlic. Whisk the oyster sauce, soy sauce, sesame oil, rice vinegar, and optional red pepper flakes in a small bowl.
- Cook Mushrooms: Heat vegetable oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook undisturbed for 3-4 minutes to develop a good sear and brown color.
- Add Aromatics: Stir in the minced garlic and cook for about 60 seconds until fragrant, being careful not to let it burn.
- Sear Bok Choy: Add the bok choy halves, cut-side down, to the pan. Let them sear for 2 minutes without moving to get a slight char.
- Combine & Sauce: Pour the pre-mixed sauce over everything. Gently toss to coat all ingredients evenly. Cook for 2-3 more minutes, tossing occasionally, until the bok choy is tender-crisp and the sauce has slightly thickened.
- Finish & Serve: Immediately transfer to a plate and garnish with sesame seeds and green onions.
Serving Suggestions
This versatile dish pairs beautifully with several options. For a light meal, serve it as a standalone side with grilled chicken or salmon. To make it a complete vegetarian entree, serve it over a bed of steamed jasmine rice, quinoa, or cauliflower rice. For extra protein, add pan-fried tofu or edamame directly into the stir-fry during the last minute of cooking.
How-to Summary
Quickly stir-fry sliced mushrooms and garlic, then sear halved baby bok choy cut-side down. Coat everything with a simple savory sauce of oyster sauce, soy sauce, sesame oil, and rice vinegar. Cook until the bok choy is tender-crisp, garnish, and serve hot.
Frequently Asked Questions
Can I use regular bok choy instead of baby bok choy?
Yes, but chop the stalks and leaves into bite-sized pieces. Add the tougher stalks a minute or two before the leafy greens, as they require longer cooking.
What is a good oyster sauce substitute for a vegetarian version?
Use vegetarian stir-fry sauce or mushroom stir-fry sauce. Alternatively, mix 1.5 tbsp of soy sauce with 1/2 tbsp of maple syrup or brown sugar for a similar depth.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain texture; microwaving can make the bok choy soggy.
My stir-fry turned out too salty. How can I fix this?
Balance it by adding a squeeze of fresh lime or lemon juice. For the next batch, use low-sodium soy sauce and reduce the oyster sauce slightly, tasting as you go.
Can I make this dish ahead of time?
You can prep the vegetables and mix the sauce ahead, but cook just before serving. The bok choy releases water upon reheating, losing its desirable crisp-tender texture.
Common Mistakes to Avoid
Avoid overcrowding the pan, which steams the vegetables instead of searing them. Do not skip searing the bok choy cut-side down—this step is crucial for flavor. Be careful not to overcook the garlic, as it burns quickly and turns bitter. Finally, ensure your skillet is properly preheated before adding oil to achieve the best stir-fry results.
Conclusion
This Garlic Mushroom Bok Choy stir-fry is a testament to how simple ingredients can create an exceptionally flavorful and healthy dish in under 20 minutes. Mastering the quick sear and savory sauce balance turns basic vegetables into a restaurant-quality side or main. It’s a reliable, versatile recipe that will become a staple in your weeknight rotation.
