Description
1 tbsp butter
1 tbsp olive oil
3 cloves garlic, minced
8 oz cremini or button mushrooms, halved
2 small bok choy, halved or quartered lengthwise
2 tbsp hoisin sauce
1 tbsp soy sauce
1 tsp rice vinegar
½ tsp sesame oil
¼ tsp red pepper flakes (optional)
1 tsp sesame seeds (for garnish)
2 tbsp green onions, sliced (for garnish)
Directions:
Heat butter and olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the mushrooms and cook for 5-6 minutes, stirring occasionally, until browned and tender.
Push the mushrooms to one side of the pan and add the bok choy, cut side down. Cook for 2-3 minutes until slightly charred, then flip.
In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
Pour the sauce over the mushrooms and bok choy, stirring to coat evenly. Cook for another 2 minutes until the sauce thickens slightly.
Remove from heat and garnish with sesame seeds and sliced green onions. Serve warm as a side dish or over rice. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 180 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Prep Ingredients: Mince garlic, halve mushrooms, and halve or quarter bok choy lengthwise. Whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, and optional red pepper flakes in a small bowl.
- Sauté Aromatics: In a large skillet over medium heat, combine butter and olive oil. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Cook Mushrooms: Add the mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until they are browned, tender, and have released their moisture.
- Char Bok Choy: Push mushrooms to one side. Place bok choy halves cut-side down in the empty space. Cook undisturbed for 2-3 minutes to get a slight char. Flip and cook for another minute.
- Combine & Sauce: Stir the mushrooms and bok choy together. Pour the prepared sauce over everything, stirring to coat evenly. Cook for 2 more minutes until the sauce thickens and clings to the vegetables.
- Finish & Serve: Remove from heat. Immediately garnish with sesame seeds and sliced green onions before serving.
Serving Suggestions
This versatile dish can be enjoyed in several ways:
- As a flavorful side to grilled chicken, salmon, or tofu.
- Served over a bed of steamed jasmine rice, brown rice, or cauliflower rice for a complete meal.
- Tossed with cooked udon or soba noodles for a heartier dish.
- Topped with a fried or soft-boiled egg for added protein.
How-to Summary
Sauté garlic in butter and oil, then brown mushrooms. Char bok choy cut-side down. Combine with a simple sauce of hoisin, soy, vinegar, and sesame oil. Garnish and serve for a quick, umami-rich vegetable dish ready in 20 minutes.
Frequently Asked Questions
Can I use other types of mushrooms?
Absolutely. Shiitake, oyster, or a wild mushroom blend would work wonderfully and add deeper flavor.
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 or microwave, adding a splash of water if needed.
Is this recipe gluten-free?
It can be, but you must use tamari instead of soy sauce and ensure your hoisin sauce is a certified gluten-free brand.
Can I make it spicier?
Yes. Increase the red pepper flakes, add a drizzle of sriracha or chili crisp with the sauce, or garnish with sliced fresh chili peppers.
My bok choy stems are still tough. What happened?
This usually means the pan wasn’t hot enough for the charring step. Ensure the pan is hot before adding the bok choy, and don’t overcrowd it.
Common Mistakes to Avoid
- Overcrowding the Pan: This steams the mushrooms instead of browning them. Cook in batches if your skillet is small.
- Burning the Garlic: Sauté garlic only until fragrant (about 30 seconds). Burnt garlic will taste bitter.
- Not Getting a Char on the Bok Choy: Place it cut-side down and do not move it for the first 2-3 minutes to achieve the desired caramelization.
- Overcooking the Vegetables: Mushrooms should be tender and bok choy should be crisp-tender. They will cook further when the sauce is added.
Conclusion
This Garlic Butter Mushrooms and Bok Choy recipe is a testament to how a few simple ingredients can create a restaurant-quality dish at home in just 20 minutes. The combination of savory, sweet, and umami flavors with contrasting textures makes it a reliable side or a satisfying main. By following the step-by-step guide and avoiding common pitfalls, you can master this delicious, healthy recipe that is sure to become a regular in your weeknight rotation.
