Bok Choy And Mushroom Stir Fry (Recipe)

soy sauce

🥗Healthier: tamari

💰Cheaper: low-sodium soy sauce

Tamari is gluten-free, while low-sodium soy sauce is easier on salt intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola oil is less expensive.

tofu

🥗Healthier: tempeh

💰Cheaper: edamame

Tempeh is a fermented option with more protein, while edamame is a cost-effective protein source.

bok choy

🥗Healthier: Swiss chard

💰Cheaper: cabbage

Swiss chard is nutritious and similar in texture, while cabbage is often cheaper.

Prepare the sauce by mixing 2 tablespoons of water, 2 tablespoons of soy sauce, 1 tablespoon of vegetarian oyster sauce, 1 teaspoon of sugar, 1/4 teaspoon of ground black pepper, and 1/2 teaspoon of sesame oil in a bowl.

In a separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.

Heat 2 1/2 tablespoons of peanut oil in a large skillet over medium-high heat.

Add minced garlic and ginger; sauté until fragrant.

Add halved brown mushrooms and cook until they begin to soften.

Add the baby bok choy and a pinch of salt; stir-fry until the bok choy wilts.

Add sliced green onions and dried Chinese chili peppers; stir-fry for another minute.

Pour the sauce over the vegetables and stir to combine, then add the cornstarch slurry to thicken the sauce.

Cook for an additional minute until the sauce is thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens