Bok Choy, Mushroom, and Oyster Sauce Stir-Fry is a delightful dish that brings together the fresh, crisp texture of bok choy, the earthy flavor of mushrooms, and the savory richness of oyster sauce. This recipe is quick, easy, and packed with nutrients, making it a perfect option for a weeknight dinner or a tasty side dish.
Why Make This Recipe
This stir-fry is not only delicious but also very healthy. Bok choy is a leafy green packed with vitamins A, C, and K. Mushrooms add a nice umami flavor and are low in calories. With a few simple ingredients and minimal cooking time, you can whip up a dish that is both satisfying and nourishing. Plus, it’s adaptable to your taste—add more vegetables or protein if you like!
How to Make Bok Choy, Mushroom, and Oyster Sauce Stir-Fry
Ingredients:
- 1 lb baby bok choy, halved lengthwise
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 cup mushrooms (shiitake or cremini), sliced
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp water
- Optional: toasted sesame seeds or sliced scallions for garnish
Directions:
- Rinse and drain the bok choy. Set it aside.
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the minced garlic and ginger. Stir-fry for about 30 seconds until it smells good.
- Add the sliced mushrooms and cook for 3–4 minutes, until they soften.
- Add the bok choy and stir-fry for 2–3 minutes until it starts to wilt.
- Stir in the oyster sauce, soy sauce, sesame oil, and water. Mix well.
- Cover the pan and steam for 2 more minutes until the bok choy is tender-crisp.
- Remove from heat. Garnish with sesame seeds or sliced scallions if you like.
How to Serve Bok Choy, Mushroom, and Oyster Sauce Stir-Fry
This stir-fry is delicious on its own but can also be served over cooked rice or noodles. It makes a great side to your favorite protein, such as grilled chicken, beef, or tofu. Enjoy it warm, and don’t forget the garnishes for an extra touch!
How to Store Bok Choy, Mushroom, and Oyster Sauce Stir-Fry
If you have leftovers, store them in an airtight container in the refrigerator. They should be good for about 2-3 days. To reheat, simply warm it in a pan over low heat or in the microwave until heated through.
Tips to Make Bok Choy, Mushroom, and Oyster Sauce Stir-Fry
- Make sure not to overcook the bok choy; it should stay bright green and slightly crunchy.
- Feel free to add other vegetables like bell peppers, carrots, or snap peas for more color and nutrition.
- Use low-sodium soy sauce if you are watching your salt intake.
Variation
You can easily switch up the mushrooms in this recipe. If you prefer, use button mushrooms, or even add some cooked shrimp or chicken for extra protein!
FAQs
Can I use other greens instead of bok choy?
Yes, you can substitute bok choy with other greens like kale, spinach, or Swiss chard. Just adjust the cooking time as needed.
Is oyster sauce vegetarian?
Traditional oyster sauce is made from oysters, so it is not vegetarian. Look for vegetarian oyster sauce made from mushrooms if you prefer a plant-based option.
How spicy is this dish?
This recipe is not spicy at all. If you like some heat, add a pinch of red pepper flakes or a splash of sriracha sauce while cooking.
