Name: Garlic Mushroom Bok Choy Stir-Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 4 cups bok choy (baby or regular), chopped (stems and leaves separated); 2 cups mushrooms (shiitake, cremini, or button), sliced; 3 cloves garlic, minced; 1–2 tablespoons soy sauce; 1 teaspoon sesame oil; 1 tablespoon neutral cooking oil (vegetable or canola); 1 teaspoon fresh ginger, grated (optional); 1/4 teaspoon red pepper flakes (optional); 1 teaspoon sesame seeds (optional for garnish)

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Garlic mushroom bok choy stir-fry is a fast and flavorful dish that brings together tender-crisp bok choy, savory mushrooms, and aromatic garlic in a light, umami-packed sauce. It’s a simple recipe I love turning to when I want something healthy, comforting, and ready in under 20 minutes.

Why You’ll Love This Recipe

I love how this stir-fry is light yet satisfying, making it perfect as a side or a plant-based main. It’s quick to cook, full of texture, and loaded with flavor from just a few ingredients. Plus, it’s versatile—I can enjoy it on its own or pair it with rice or noodles for a more filling meal. Garlic Mushroom Bok Choy Stir-Fry

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bok choy (baby or regular, chopped)
Mushrooms (shiitake, cremini, or button, sliced)
Garlic (minced)
Soy sauce
Sesame oil
Cooking oil (neutral, like vegetable or canola)
Fresh ginger (optional, grated)
Red pepper flakes (optional for heat)
Sesame seeds (optional for garnish)

Directions

I clean and chop the bok choy, separating the stems and leaves so they cook evenly.
I heat oil in a large skillet or wok over medium-high heat.
I sauté the garlic (and ginger if using) for about 30 seconds until fragrant.
I add the mushrooms and cook for 3–4 minutes until they’re browned and tender.
I toss in the bok choy stems first and cook for a couple of minutes before adding the leafy parts.
I drizzle in soy sauce and a touch of sesame oil, stirring everything together until the bok choy is just wilted but still bright.
I remove it from the heat and sprinkle with sesame seeds or red pepper flakes if I want a little extra flavor.

Servings and timing

This recipe makes about 2–3 servings as a main or 4 servings as a side. It takes around 15 minutes from prep to plate, which makes it a great choice for busy weeknights.

Variations

Sometimes I add tofu or tempeh for more protein, or I toss in sliced bell peppers or carrots for extra crunch and color. I’ve also used hoisin or oyster sauce in place of soy sauce for a slightly sweeter profile. For a low-carb meal, I’ll serve it as-is or with cauliflower rice.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet over medium heat or a microwave. I usually add a splash of water to help re-steam the bok choy and keep it from drying out. I don’t recommend freezing—it’s best enjoyed fresh. Garlic Mushroom Bok Choy Stir-Fry

FAQs

What kind of mushrooms work best in this stir-fry?

I usually go with shiitake or cremini mushrooms for their rich flavor, but button mushrooms work well too.

Can I use regular bok choy instead of baby bok choy?

Yes, I just slice the stems thinner and cook them a bit longer so they’re tender.

Is this dish vegan?

It is if I stick to soy sauce and avoid fish-based sauces like oyster sauce. I always check labels to be sure.

How do I keep the bok choy from getting soggy?

I cook the stems first and add the leaves last to avoid overcooking. I also keep the heat high so everything stir-fries quickly.

Can I serve this with rice or noodles?

Absolutely. I love it with jasmine rice, brown rice, or even soba noodles for a complete, satisfying meal.

Conclusion

Garlic mushroom bok choy stir-fry is one of my go-to dishes when I want something fresh, flavorful, and fast. It’s easy to make, packed with nutrition, and endlessly adaptable. Whether I enjoy it on its own or serve it as a side, it’s always a hit in my kitchen.