Bok Choy and Mushroom Stir Fry
A vibrant and comforting stir fry featuring bok choy and mushrooms, complemented by fragrant garlic and ginger.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir Frying
- Cuisine: Asian
- Diet: Vegan
Ingredients
Scale
- 2 heads Bok choy
- 8 ounces Mushrooms
- 3 cloves Garlic
- 1 tablespoon minced Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- Wash the bok choy thoroughly under cold running water. Trim off the bottom ends and separate the leaves. Cut the stems into bite-sized pieces while leaving the leaves whole.
- Wipe the mushrooms with a damp paper towel to remove any dirt. Then, slice the mushrooms thinly.
- Peel and mince the garlic cloves. Peel the ginger and mince it finely.
- Mix together soy sauce, minced ginger, minced garlic, salt, and black pepper in a small bowl. Set this delicious sauce aside to let the flavors blend.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and stir fry for 3-4 minutes until they start to brown.
- Toss the bok choy stems into the skillet and stir fry for another 2-3 minutes until they begin to soften.
- Add the bok choy leaves to the skillet and cook for 1-2 minutes until slightly wilted.
- Pour the soy sauce mixture over the vegetables and stir well to combine. Cook for an additional minute to meld the flavors.
- Remove the skillet from the heat and transfer your stir-fried bok choy and mushrooms to a serving dish. Enjoy hot.
Notes
For an extra crunch, top with toasted sesame seeds and garnish with fresh cilantro or green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg