Bok Choy and Mushroom Stir Fry Recipe | Ready in 15 Minutes | How To Make | Vegetables Stir Fry

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a gluten-free thickener.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are often less expensive and widely available.

Chop garlic into slightly larger pieces or slice it.

Quarter the button mushrooms after removing the stems, using about 4 cups.

Chop bok choy, separating the leaves from the stem, and cut the stems into slices. Rinse thoroughly to remove dirt.

Mix the stir fry sauce in a bowl: combine 2 tablespoons of water, 1 teaspoon of sugar, 1/2 teaspoon of black pepper, 1 teaspoon of sesame oil, 2 tablespoons of light soy sauce, and 1 tablespoon of vegan oyster sauce; stir and set aside.

Heat 1/4 cup of water in a wok or pan on an induction stove top.

Add chopped bok choy to the heated water and stir; cover to steam for 2-3 minutes until vibrant green and slightly softened, then remove and set aside.

Wipe down the wok and add 2 tablespoons of cooking oil along with the quartered mushrooms; toss until golden brown to remove excess moisture.

Season the mushrooms with a little soy sauce for added flavor.

Move the mushrooms to the side of the wok and add more cooking oil, chopped garlic, grated ginger, dried red chilies, and chopped scallion; stir until fragrant.

Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to create a slurry.

Add the steamed bok choy back into the wok and stir all ingredients together.

Pour in the stir fry sauce, ensuring it coats all the ingredients evenly.

Quickly add the cornstarch slurry, stirring to thicken the sauce and ensure it adheres to the vegetables.

Turn off the heat and add sliced green onions for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens