Bok Choy and Mushroom Stir Fry

You know those dinners that feel fancy but actually take less time than arguing with your toaster? This Bok Choy and Mushroom Stir Fry does exactly that. I fell in love with this combo because it cooks fast, tastes bold, and hides vegetables in plain sight—no one complains when mushrooms act like meat, right?

I’ll walk you through everything: why this recipe rocks, the exact ingredients, a clear method, and my best pro tips so your stir fry actually impresses. If you want a similar veggie-forward option, I once adapted techniques from a riff on asparagus and shrimp—check out my take on that asparagus and shrimp stir fry with mushrooms for more ideas. Ready? Let’s get cooking.

 

Why You’ll Love This Recipe

• Fast yet satisfying — You finish in about 15–20 minutes once prep finishes.
• Low fuss, high flavor — Umami-rich mushrooms and crisp bok choy deliver big taste with simple pantry staples.
• Versatile — Serve as a side or toss over rice or noodles to make it a main.
• Healthy without trying too hard — Fiber, vitamins, and a decent dose of veggies without the soggy guilt.
• Kid-friendly upgrade — Mushrooms take on a meaty texture that even picky eaters sometimes respect.

Ingredients You’ll Need

• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
• 1 teaspoon sugar
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water (for slurry)
• 1 lb baby bok choy, cut to large bite-size pieces
• Pinch of salt
• 2 1/2 tablespoons peanut oil
• 1 lb brown mushrooms, halved (or quartered if the size is too big)
• 4 dried Chinese chili peppers
• 2 garlic cloves, minced
• 1 thumb ginger, minced
• 2 green onions, sliced

Ingredient and Method (didactic)

• Ingredient: Follow the list above for accurate flavor balance.
• Method: Follow the step-by-step in “How to Make” below for best texture.

How to Make (Step-by-Step)

Mix the Sauce

Mix the sauce ingredients in a small bowl and set aside. I always taste a tiny dot on a spoon—yes, raw soy, but just FYI it helps me adjust salt or sweetness before anything hits the pan.

Prepare the Slurry

Add the slurry ingredients in a small bowl and stir to mix well. Keep this near the stove; once the sauce hits the heat you’ll want to thicken it right away.

Steam the Bok Choy

Heat 1/4 cup water in a large skillet over medium-high heat until hot. When the water starts to boil, add the baby bok choy and sprinkle with a pinch of salt. Cover the pan and let steam for 30 seconds. Uncover the pan and stir the bok choy. Cover again and cook for another 30 seconds, until the baby bok choy has softened. Transfer the bok choy into a big platter. Seriously, this quick steam keeps the stems crisp and the leaves bright—they stay far from that sad, soggy state.

Sear the Mushrooms

Wipe the pan clean with paper towels and add 2 tablespoons of the oil, turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and there’s no juice left in the pan. Don’t crowd the pan; mushrooms steam if you do. You want a good sear.

Aromatics and Heat

Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together. The aromatics will perfume the mushrooms in a way that makes your kitchen smell like you actually planned dinner.

Combine and Thicken

Add back the bok choy and pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish. Taste and adjust—sometimes I add a tiny splash more soy or a pinch more sugar depending on mushroom variety.

Pro Tips for the Best Results

• Dry mushrooms thoroughly to get good sear; wet mushrooms steam and limp out.
• High heat matters. Use high heat for mushrooms, medium-high for steaming bok choy.
• Cook in batches if your pan feels crowded. You’ll thank me later.
• Prep first: garlic, ginger, and green onions should sit ready before you start cooking.
• Taste as you go—your soy sauce may be saltier than mine, so adjust.
• Use vegetarian oyster sauce if you avoid shellfish; it still gives that deep umami.
• Swap oils: peanut oil gives a nutty warmth; use neutral oil if nut allergies exist.
• Add sesame at the end: a tiny drizzle of sesame oil finishes the dish beautifully—use less than you think.

Fun Variations & Topping Ideas

Variations:

• Add tofu cubes briefly pan-fried until golden to make a protein-packed main.
• Toss in thinly sliced bell peppers or snow peas for extra color and crunch.
• Swap mushrooms for shiitake-only if you want a bolder umami profile.
• For a spicy kick, add a teaspoon of chili garlic sauce with the main sauce.

Toppings:

• Toasted sesame seeds for crunch.
• Chopped cilantro for a fresh pop.
• Crushed peanuts for texture and extra protein.
• A squeeze of lime right before serving brightens the whole plate.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The bok choy will soften more over time; I still enjoy it, but if you want to keep that fresh crunch, store mushrooms and bok choy separately.

Reheat on the stove over medium heat. Add a splash of water or soy sauce to loosen the sauce and revive the moisture. Microwave works in a pinch—cover loosely and heat in 30-second bursts, stirring between intervals. I prefer the skillet because it restores a bit of texture and warmth faster.

Frequently Asked Questions (FAQ)

How do I keep the bok choy from getting soggy?

Cook the bok choy briefly and at high heat. Steam just long enough to soften the stems—30–60 seconds per the recipe keeps them crisp.

Can I use other mushrooms?

Yes. Use brown cremini or shiitake for deeper flavor. Avoid watery white button mushrooms if you want the best sear.

Is vegetarian oyster sauce necessary?

No. Use regular oyster sauce if you eat shellfish. Vegetarian oyster sauce uses mushrooms or mushrooms extracts and still gives strong umami.

Can I make this gluten-free?

Use tamari instead of soy sauce and check the oyster sauce label or use coconut aminos for a different but gluten-free flavor.

Why did my mushrooms release water?

You crowded the pan or added them before the oil got hot. Dry them well and sear in a hot, roomy pan.

Conclusion

This Bok Choy and Mushroom Stir Fry gives you speed, flavor, and versatility—perfect for weeknights or when you want a veg-forward dish that doesn’t taste like rabbit food. I love how mushrooms do the heavy lifting while bok choy keeps things fresh and crisp. Try the small tweaks above and tell me how you adjust the sauce—IMO, everyone should own a go-to veggie stir fry.

If you want the original recipe inspiration and a slightly different take, check out the detailed version at Bok Choy and Mushroom Stir Fry – Omnivore’s Cookbook. Leave a comment and a rating if you try this—promise I read them and I might even steal your idea (in a friendly way).