Description
Chinese-inspired Mushroom and Bok Choy Stir-Fry delivers quick, nutritious flavors dancing through tender vegetables and earthy mushrooms. Crisp ingredients and savory sauce invite flavor explorers to savor this simple yet elegant weeknight meal.
Ingredients
Scale
Main Ingredients:
- 1 lb (450 g) baby bok choy, cut into large bite-size pieces
- 1 lb (450 g) brown mushrooms, halved or quartered
Aromatics and Spices:
- 4 dried Chinese chili peppers
- 2 garlic cloves, minced
- 1 thumb-sized piece of ginger, minced
- 2 green onions, sliced
- 1 pinch of salt
Sauce and Slurry:
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
- 1 teaspoon sugar
- ¼ teaspoon ground black pepper
- ½ teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 ½ tablespoons peanut oil
Instructions
- Craft a zesty sauce by whisking together water, soy sauce, oyster sauce, sugar, a pinch of black pepper, and sesame oil in a small mixing bowl.
- Create a smooth slurry by thoroughly blending cornstarch with cold water until no lumps remain.
- Rapidly steam the bok choy in a large skillet with water over medium-high heat. Add a pinch of salt and quickly cook for 60 seconds total, turning once midway. Transfer the vibrant greens to a waiting platter.
- Thoroughly clean the skillet and heat vegetable oil over high heat. Introduce sliced mushrooms and quickly sear for 3-4 minutes, developing a rich golden-brown exterior while maintaining their meaty texture.
- Nudge the mushrooms to one side of the skillet and drizzle an additional oil in the vacant space. Introduce finely chopped chili peppers, minced garlic, grated ginger, and sliced green onions, sautéing until the peppers deepen in color.
- Pour the prepared sauce across all ingredients, stirring vigorously for about 30 seconds to integrate flavors. Rewhisk the cornstarch slurry and swirl into the skillet, continuing to cook until the sauce transforms into a glossy, slightly thickened consistency.
- Elegantly transfer the aromatic stir-fry to a serving plate, ensuring the bok choy and mushrooms are beautifully coated with the dynamic sauce.
Notes
- Perfectly steam bok choy to maintain its crisp texture and vibrant green color without overcooking.
- Sear mushrooms on high heat to develop deep, rich caramelization and enhance their umami flavor.
- Create a balanced sauce using soy sauce, oyster sauce, and sesame oil for a complex yet harmonious taste profile.
- Use cornstarch slurry to thicken the sauce, ensuring a glossy, restaurant-quality finish.
- Quick-sauté aromatics like chili peppers, garlic, and ginger to release their intense, fragrant oils.
- Serve immediately to enjoy the optimal temperature and texture of the stir-fry.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg