Description
A quick and flavorful stir-fry combining tender bok choy, savory mushrooms, and aromatic garlic in a light, umami-rich sauce.
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)
Instructions
- Clean and chop the bok choy, separating stems and leaves for even cooking.
- Heat cooking oil in a skillet or wok over medium-high heat.
- Sauté the garlic and optional ginger for 30 seconds until fragrant.
- Add the mushrooms and cook 3–4 minutes until browned and tender.
- Add bok choy stems and cook for 2 minutes, then add the leaves.
- Drizzle in soy sauce and sesame oil, stirring until bok choy is just wilted.
- Remove from heat and garnish with sesame seeds or red pepper flakes if desired.
Notes
- Add tofu or tempeh for extra protein.
- Stir in bell peppers or carrots for more crunch and color.
- Use hoisin or oyster sauce in place of soy sauce for a sweeter flavor.
- Serve with rice, noodles, or cauliflower rice for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 3g
- Sodium: 430mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
