Mushroom and Bok Choy Stir-Fry

Looking for a quick, healthy, and flavorful dish to spice up your dinner routine? This Mushroom and Bok Choy Stir-Fry is a vibrant dish that brings together the earthy flavors of mushrooms with the crisp freshness of bok choy, enhanced by a robust sauce and a touch of heat from Chinese chili peppers. Whether you’re a vegetarian or simply seeking a plant-based meal that doesn’t compromise on taste, this recipe is perfect for a satisfying weeknight dinner. Here’s how to make it:

Ingredients

• Sauce:
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 tablespoon vegetarian oyster sauce (or regular oyster sauce)
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon sesame oil
• Slurry:
  • 1 tablespoon cornstarch
  • 2 tablespoons water
• Stir-Fry:
  • 1 lb (450 g) baby bok choy, cut into large bite-size pieces
  • Pinch of salt
  • 2 1/2 tablespoons peanut oil
  • 1 lb (450 g) brown mushrooms, halved or quartered
  • 4 dried Chinese chili peppers
  • 2 garlic cloves, minced
  • 1 thumb-sized piece of ginger, minced
  • 2 green onions, sliced

Directions

1. Prepare the sauce: In a small bowl, mix together water, soy sauce, oyster sauce, sugar, black pepper, and sesame oil. Set this aside for later.
2. Prepare the slurry: In another small bowl, dissolve the cornstarch in water until smooth. This will help thicken the sauce later in the cooking process.
3. Cook the bok choy: Heat a quarter cup of water in a large skillet over medium-high heat. Once boiling, add the bok choy and a pinch of salt. Cover and steam for about 30 seconds, then uncover, stir, and continue to steam for another 30 seconds. Remove the bok choy to a platter and set aside.
4. Sear the mushrooms: Clean the skillet and heat 2 tablespoons of peanut oil over high heat. Add the mushrooms and sear for about 1 minute without stirring. Stir the mushrooms and continue cooking for another 2-3 minutes until they are nicely browned. Push the mushrooms to one side of the skillet.
5. Sauté the aromatics: In the empty side of the skillet, add the remaining 1/2 tablespoon of oil, then add the chili peppers, garlic, ginger, and green onions. Sauté until the chili peppers darken and the aromatics are fragrant.
6. Combine and thicken: Pour the prepared sauce over all the ingredients in the skillet. Stir everything together and cook for about 30 seconds. Re-stir the slurry and swirl it into the skillet, cooking until the sauce thickens.
7. Serve: Transfer the stir-fry to a plate and serve immediately.

Nutritional Information

• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Calories: 180 kcal per serving
• Servings: 4

This Mushroom and Bok Choy Stir-Fry is not only easy to make but also packs a nutritious punch, being low in calories while rich in flavors and textures. It’s a versatile dish that pairs well with a variety of sides, whether you’re in the mood for rice, noodles, or just as is. Enjoy the delectable blend of savory, spicy, and sweet notes that this stir-fry has to offer!