Mushroom & Bok Choy Stir-Fry Recipe

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There’s something deeply satisfying about the sizzling aroma of garlic hitting a hot pan, especially when I know mushrooms and bok choy are about to join the party. This Mushroom & Bok Choy Stir-Fry is one of those recipes that feels indulgent while still being incredibly wholesome. It’s a favorite in my kitchen because it’s quick, nourishing, and always a hit when I want something comforting yet packed with greens.

I remember the first time I made this stir-fry, it was a cold weeknight when I didn’t want to spend hours in the kitchen. I had a bunch of bok choy that needed to be used up, and mushrooms that were begging for attention. What came together was magic: a glossy, savory stir-fry with tender-crisp veggies, and that silky umami sauce that clings to every bite.

This dish has become a weekly staple. Whether I serve it over rice or noodles, it never fails to impress. Plus, it’s naturally vegan and gluten-free with a few easy swaps, so it works for just about everyone. If you’re a fan of rich yet simple Asian-inspired flavors, you’re going to fall for this stir-fry just like I did.

Why You’ll Love This Mushroom & Bok Choy Stir-Fry Recipe

This stir-fry is all about balance and bold flavor. The mushrooms soak up the sauce beautifully, becoming little umami bombs in each bite, while the bok choy offers a crisp, juicy counterpoint. The sauce is a mix of garlic, soy sauce, and a hint of sesame oil, creating a savory base with just the right amount of complexity.

You’ll also love how customizable it is. Want to add tofu? Go ahead. Prefer a bit of spice? A touch of chili paste will do the trick. It’s also perfect for busy nights because everything comes together in under 30 minutes.

If you enjoy easy weeknight dinners, don’t miss my Easy Sweet and Sour Chicken Recipe or the flavorful Healthy Lemon Butter Baked Cod Recipe. Both pair beautifully with steamed rice or noodles and share the same easy, satisfying nature as this stir-fry.

How to Make the Mushroom & Bok Choy Stir-Fry

Step 1: Prepare the Ingredients
Start by cleaning and slicing your mushrooms. I love using cremini mushrooms for their deep flavor, but white button mushrooms work well too. Rinse the bok choy thoroughly to remove any grit, then chop into bite-sized pieces. Mince a couple of garlic cloves and set aside.

Step 2: Cook the Mushrooms
Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and cook for about 5-6 minutes until they release their moisture and start to brown. Stir occasionally to avoid burning.

Step 3: Add the Bok Choy and Garlic
Toss in the minced garlic and chopped bok choy. Cook for another 3-4 minutes, stirring constantly, until the bok choy greens are wilted and the stalks are just tender.

Step 4: Make the Sauce
In a small bowl, mix together soy sauce, a splash of rice vinegar, a dash of sesame oil, and a pinch of sugar. Pour the sauce into the skillet and stir everything to combine. Let it simmer for 1-2 minutes so the flavors meld and the sauce slightly thickens.

Step 5: Serve
Serve the stir-fry hot over jasmine rice or noodles. Garnish with sesame seeds or a drizzle of chili oil if desired.

Recipe Variations and Possible Substitutions

You can easily tailor this stir-fry to suit what you have on hand. Swap bok choy for spinach or kale if needed, and use tamari instead of soy sauce for a gluten-free option. Add in tofu cubes or tempeh for a protein boost, or include thin strips of bell pepper or shredded carrots for extra color and crunch.

For a heartier version, serve it over soba noodles or add a spoonful of peanut butter to the sauce for a richer twist. You can even turn this into a one-bowl meal by tossing in some cooked rice right into the skillet and letting it soak up all that flavor.

Serving and Pairing Suggestions

This Mushroom & Bok Choy Stir-Fry shines as a stand-alone dish but is even more satisfying when paired with the right sides. I often serve it with a bowl of steamed jasmine rice, but it also pairs beautifully with brown rice, quinoa, or rice noodles. If you’re craving a cozy, complete meal, try adding a bowl of miso soup or some quick pan-fried dumplings on the side.

You can elevate your weeknight dinner by pairing this stir-fry with a refreshing cucumber salad or some edamame tossed in sea salt. And if you want something a little indulgent, a chilled glass of white wine or a citrusy mocktail really balances the savory depth of the dish.

Storage and Reheating Tips

Leftovers keep wonderfully. Store the cooled stir-fry in an airtight container in the refrigerator for up to 3 days. When you’re ready to reheat, simply warm it up in a skillet over medium heat until hot. You can also microwave it, but I recommend using a skillet to maintain the texture of the bok choy.

If you’re making this ahead of time, consider storing the sauce separately and tossing it with the vegetables just before serving to keep everything fresh and crisp.

Frequently Asked Questions

How do I prevent the mushrooms from getting soggy?

Make sure your pan is hot before adding the mushrooms, and avoid overcrowding them. This helps them brown instead of steam.

Can I use frozen bok choy or mushrooms?

Fresh is best for texture, but in a pinch, frozen can work. Just be sure to thaw and drain them well before cooking.

What type of soy sauce should I use?

Regular soy sauce is great, but if you prefer a lower-sodium option, go for light soy sauce. Tamari is also an excellent gluten-free substitute.

Is this recipe spicy?

Not inherently, but you can make it spicy by adding chili flakes, chili garlic sauce, or a drizzle of sriracha.

Can I meal prep this dish?

Absolutely! It’s perfect for meal prep. Just store in individual containers and reheat when needed. The flavors actually deepen after a day or two in the fridge.

Related Recipe You’ll Like

If you’re a fan of quick stir-fry recipes that are both nutritious and flavor-packed, you have to check out my Rich & Creamy Mushroom Stroganoff. It uses similar earthy mushrooms in a completely different way—creamy, indulgent, and totally satisfying.

Also, my Giant Zucchini Parmesan is a veggie-loaded winner that would complement this stir-fry as part of a meatless dinner lineup. And for another fast, veggie-packed favorite, try my Mexican Zucchini and Ground Beef Skillet – it’s bold, hearty, and weeknight-ready.

Save and Share This Recipe for Later

Don’t forget to pin this Mushroom & Bok Choy Stir-Fry to your favorite dinner or veggie recipe board on Pinterest! It’s the kind of dish you’ll want to make over and over again. If you loved this recipe, share it with your friends or family on Facebook or tag me on Instagram with your delicious creations. I love seeing how you bring my recipes to life!

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