Description
A quick and healthy Bok Choy and Mushroom Stir Fry featuring tender bok choy, savory mushrooms, and a flavorful garlic-ginger soy sauce. Perfect as a light side or served over steamed rice for a wholesome meal.
Ingredients
Scale
Vegetables
- 2 heads of bok choy
- 8 ounces mushrooms
- 3 cloves garlic
- 1 tablespoon minced ginger
Sauce and Seasoning
- 3 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking Oil
- 2 tablespoons vegetable oil
Instructions
- Prepare the Bok Choy: Wash the bok choy thoroughly under cold running water to remove dirt. Trim off the bottom ends, separate the leaves, cut the stems into bite-sized pieces, and leave the leaves whole.
- Clean and Slice Mushrooms: Wipe mushrooms clean with a damp paper towel to remove any dirt and slice them thinly.
- Prepare Aromatics: Peel and mince the garlic cloves. Peel and mince the ginger finely.
- Mix Sauce: In a small bowl, combine soy sauce, minced ginger, minced garlic, salt, and black pepper. Set aside to meld flavors.
- Cook Mushrooms: Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced mushrooms and stir fry for 3-4 minutes until browned.
- Add Bok Choy Stems: Stir in bok choy stems and continue stir frying for 2-3 minutes to soften the stems.
- Add Bok Choy Leaves: Add the leaves to the skillet and cook for 1-2 minutes until slightly wilted.
- Add Sauce: Pour the soy sauce mixture over vegetables, stir well to coat evenly, and cook for an additional minute to blend flavors.
- Remove and Serve: Remove the skillet from heat and transfer the stir-fry to a serving dish.
- Enjoy: Serve hot as a side dish or over steamed rice as a main course.
Notes
- For extra protein, add tofu, chicken, or shrimp during the stir-fry process.
- Use low-sodium soy sauce to reduce sodium content.
- Adjust garlic and ginger amounts to taste for a milder or stronger flavor.
- This dish cooks quickly; avoid overcooking to keep vegetables crisp and fresh.
- Serve immediately for best texture and flavor.
