Bok Choy & Mushroom Stir-fry
This Bok Choy and Mushroom Stir-Fry is a quick and healthy dish, packed with flavor and nutrients. It combines tender bok choy with earthy mushrooms and a savory sauce for a delightful meal that can be served over rice or noodles.
Equipment
- 1 wok or large skillet
- 1 cutting board
- 1 measuring cups and spoons
- 1 spatula or wooden spoon
Ingredients
- 1 tablespoon vegetable oil
- 4 cups bok choy, chopped (about 2 medium heads)
- 2 cups mushrooms, sliced (such as cremini or button)
- 1 unit bell pepper, sliced (any color)
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- to taste unit salt
- to taste unit pepper
- to garnish unit sesame seeds (optional)
Instructions
- Wash and chop the bok choy into bite-sized pieces. Slice the mushrooms and bell pepper. Mince the garlic and ginger.
- Place the wok or large skillet over medium-high heat and add the vegetable oil.
- Once the oil is hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
- Toss in the sliced mushrooms and cook for about 3 minutes until they start to soften.
- Add the bok choy and bell pepper to the pan. Stir-fry for an additional 4-5 minutes until the bok choy is wilted and tender.
- Pour in the soy sauce, oyster sauce (if using), and sesame oil. Mix well to coat the vegetables. Cook for another 1-2 minutes, and season with salt and pepper to taste.
- Remove from heat and transfer to serving plates. If desired, sprinkle with sesame seeds for garnish.
Notes
For added protein, you can include tofu, chicken, or shrimp in this stir-fry.
Serve with steamed rice or noodles for a heartier meal.
You can adjust the amount of soy sauce based on your sodium preference.