Bok Choy Stir Fry – Carmy


This bok choy stir fry with mushrooms is a simple but delicious recipe that you can serve as a side dish or as a vegetarian main dish. It only takes a few minutes to whip up, and the sweet and savory homemade sauce with just a hint of heat is so irresistible.

Whether you’re serving this up for meatless Monday or as a side dish for dinner, this bok choy stir fry is a flavorful way to enjoy your greens. The crunchy, leafy bok choy with the meaty, umami-packed mushrooms tossed in a sweet and savory sauce makes for the perfect pairing.

A plate of rice and bok choy stir fry with a pair of chopsticks on the side.

Why You’ll Love This Recipe

  • It’s quick and easy to make! I love having an assortment of side dishes when I eat dinner, so it’s important that they’re quick and easy to make so I don’t end up cooking for ages.
  • It’s perfect as a main dish or as a side dish. The bok choy and mushrooms are quite hearty together! You can serve this up however you like. It also heats up wonderfully as a meal prep.
  • It’s so flavorful! And I love the crunch you get from the bok choy. It’s so satisfying.

Ingredients You’ll Need

Ingredients needed to make bok choy stir fry.

For the Homemade Stir Fry Sauce

  • vegetable broth — make sure you are using low-sodium vegetable broth or a no-salt-added broth, as it’s easy for the stir-fry sauce to get salty.
  • soy sauce — just like the broth, make sure to use low-sodium soy sauce. It’s very important as it’s easy to end up with a salty dish.
  • brown sugar — I like using dark brown sugar for its rich molasses flavor.
  • mirin — if you do not have mirin, use rice vinegar with a pinch of granulated sugar.
  • sriracha — I love the little bit of heat you get from the sriracha. You can leave it out if you do not want to use sriracha. You can also use red chili flakes.
  • cornstarch — this will help thicken the sauce to coat the bok choy and mushrooms.

For the Stir Fry

  • sesame oil — I like to stir fry the mushrooms and bok choy in sesame oil for the nutty flavor.
  • mushrooms — the easiest mushroom to find are baby bella mushrooms but I love shiitake mushrooms if you have them at your local grocery store. Mushrooms have a great meaty texture, but shiitake mushrooms take it to the next level.
  • garlic — freshly minced garlic is best. I’m not a huge fan of garlic from a jar. I’m a fan of bulk mincing my garlic all at once and then freezing it, so I have minced garlic on hand at all times.
  • bok choy — I use baby boy choy as they are sweeter than their larger counterparts. If you use larger bok choy, you’ll want to give them a chop.

How to Make Bok Choy Stir Fry

Set of two photos showing sauce prepared and vegetables cut in a bowl.
  • In a small bowl, combine the vegetable broth, soy sauce, brown sugar, mirin, sriracha, and cornstarch. Mix until well combined.
  • Prepare the baby bok choy by slicing them in half lengthwise and rinsing them thoroughly to remove any dirt.
Set of two photos showing mushrooms sauteed in a skillet and bok choy added.
  • In a large skillet over medium heat, add the sesame oil. Once the pan is hot, add the mushrooms. Saute for 5 to 6 minutes.
  • Add the garlic and continue to saute for another minute.
  • Add the baby bok choy and cook for 2 to 3 minutes. It might look like a lot, but similar to spinach, the bok choy will shrink as they cook.
Set of two photos showing sauce added to the stir fried bok choy and mushrooms.
  • Add the sauce to the skillet and bring it up to a simmer and cook for 2 to 3 minutes, making sure to stir the bok choy and mushrooms, so they’re well coated by the sauce.
  • Garnish with sesame seeds if desired, and serve. I like to serve it with jasmine rice.
Overhead view of a skillet of bok choy stir fry.

Recipe Tips and Notes

  • If you love this recipe, you’ll love my vegetable stir fry recipe. The sauce is pretty much the same, and you’ll love the assortment of vegetables!
  • Make sure you rinse the bok choy thoroughly, as dirt gets caught in the base of the choy and between the layers.
  • You might have to add the baby bok choy in two batches or more depending on the size of your skillet. They will shrink a bit as they cook and the leaves will wilt, giving you more space.
  • Make sure to use a large enough wok or skillet. This is the skillet I’m using in the photos and video.
  • You can add minced garlic to the sauce if you prefer.
  • Make sure to cut everything and make the sauce in advance. Once you get started, you won’t have time to prep as you go.
  • Baby chok choy is around 4 inches in length, whereas regular bok choy can be as large as 10 inches! I like to halve my baby bok choy, quarter medium-sized bok choy, and dice large bok choy. If you’re dicing the bok choy into bite-sized pieces, you will have to cook them less as they’ll cook through quicker.
Close up view of a plate with bok choy stir fry over white rice.

Make Ahead Tips

  • Make ahead: cut the bok choy and mushrooms and make the sauce in advance but hold off on the cornstarch. The cornstarch will settle to the bottle if you make it too far in advance. When ready to cook, stir the cornstarch into the sauce. The cut bok choy and mushrooms and prepped sauce can stay in an airtight container in the fridge for 2 to 3 days in advance.
  • Meal prep: once cooled, store the bok choy and mushroom stir fry in an airtight container for up to 4 days in the fridge.
Overhead view of a skillet of bok choy stir fry.

Bok Choy Stir Fry

This bok choy stir fry with mushrooms is a simple but delicious recipe that you can serve as a side dish or as a vegetarian main dish. It only takes a few minutes to whip up, and the sweet and savory homemade sauce with just a hint of heat is so irresistible.


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Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 4 servings

Ingredients

For The Stir Fry

  • 1 tablespoon sesame oil
  • 227 grams baby bella mushrooms, sliced
  • 1 tablespoon minced garlic
  • 1 pound baby bok choy, washed and sliced lengthwise

Instructions

  • Combine the vegetable broth, soy sauce, brown sugar, mirin, sriracha, and cornstarch in a small bowl. Mix until well combined.

  • In a large skillet over medium heat, add the sesame oil. Once the pan is hot, add the mushrooms. Saute for 5 to 6 minutes.

  • Add the garlic and continue to saute for another minute.

  • Add the baby bok choy and cook for 2 to 3 minutes. It might look like a lot, but similar to spinach, the bok choy will shrink as they cook.

  • Add the sauce to the skillet and bring it up to a simmer and cook for 2 to 3 minutes, making sure to stir the bok choy and mushrooms, so they’re well coated by the sauce.

  • Garnish with sesame seeds if desired, and serve. I like to serve it with jasmine rice.
Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 102kcal | Carbohydrates: 14g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 773mg | Potassium: 327mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5052IU | Vitamin C: 54mg | Calcium: 146mg | Iron: 1mg

Author: Carmy

Course: Main Course, Side Dish

Cuisine: Asian

Nutrition Disclaimer

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Email: [email protected]





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