Description
A quick and savory stir-fry featuring crisp bok choy and earthy mushrooms, tossed in a fragrant garlic sauce. Perfect as a side or a light main over rice.
Ingredients
- 1 lb baby bok choy, halved lengthwise
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil
- 1/4 cup vegetable broth
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 teaspoon ground black pepper
- 1 tablespoon sesame seeds for garnish
Instructions
- Wash bok choy thoroughly and pat dry. Slice larger pieces in half lengthwise.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, vegetable broth, and cornstarch mixture. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add mushrooms and cook until golden brown, about 5 minutes.
- Add minced garlic and red pepper flakes (if using). Sauté for 30 seconds until fragrant.
- Add bok choy and toss with mushrooms. Cook for 2-3 minutes until leaves wilt but stems remain crisp.
- Pour the sauce over the vegetables. Stir-fry for another 1-2 minutes until sauce thickens and coats everything.
- Season with black pepper. Garnish with sesame seeds and serve hot.
Notes
You can customize the seasonings to taste. Add a splash of rice vinegar for extra tang, or swap oyster sauce for hoisin to make it vegetarian.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Side
- Cuisine: Asian