Today, we explore the delightful Bok Choy and Mushroom stir-fry, a flavorful dish popular in Chinese cuisine. This quick weeknight meal embodies the balance of yin and yang, with crisp, refreshing bok choy representing cooling aspects, while earthy mushrooms offer grounding flavors.

Bok choy, or Brassica Chinensis, is one of the oldest cultivated vegetables, valued in Chinese diets for over 6,000 years and believed to have medicinal cooling effects. Its historical significance is highlighted by ancient seeds found in Neolithic sites. This stir-fry has also gained popularity in Buddhist temple cuisine, showcasing the beauty and simplicity of plant-based cooking.

Ingredients

Bok choy, Mushrooms, Onion, Garlic Cloves, Ginger, Soy sauce, Oyster Sauce, Sesame seed oil.

When you select Bok choy, choose stalks that are firm, straight, and bright white. The leaves should be bright and dark green. Baby Bok Choy works best for this dish because it is harvested young and tastes tender and sweet. Many Chinese chefs prefer baby Bok Choy for stir-frying. You can also use Large Bok Choy if you want. If you do, separate the leaves and chop them into three-inch pieces. Add the stalks first to the stir-fry since they take longer to cook than the leaves.

Onion, garlic cloves, and ginger are essential in Chinese cooking. They add a savory flavor to the stir-fry. Oyster sauce, sesame oil, and soy sauce enhance the flavors of the mushrooms and Bok Choy. For the mushrooms, shiitake mushrooms are typical, but you can also use white or brown mushrooms, or any mushrooms available at the store.

Instructions

Chop the onion, garlic and ginger into cubes. Slice the mushrooms. Add oil to a wok on medium-high heat. Add the onions and sauté for six to seven minutes until golden brown.

Add the ginger and garlic to the wok and sauté for three minutes. Add the mushrooms along with the condiments such as soy sauce, oyster sauce and sesame seed oil.

Mushrooms need about ten minutes to release their liquid, though this may vary by type. Stir the mixture occasionally. While the mushrooms cook, wash the Bok Choy and chop it into smaller pieces. Add the Bok Choy to the wok and sauté until the liquid becomes a sauce. Your Bok Choy and Mushroom Stir-fry is now ready to eat.

What can you serve with Bok Choy & Mushroom Stir-fry?

This stir-fry pairs well with Rice or with store-bought fried noodles, often sold without additional seasonings. If you are looking for a more protein-rich option, consider a steamed whole fish such as sea bass or tilapia, these fishes are light in flavour and will balance out the savouriness of the mushrooms. If you want a strictly vegetarian meal, a firm tofu pan-fried will create a golden and crispy block of soy protein that will enhance the Bok Choy & Mushroom Stir-fry. As for a salad option, consider a Smashed Cucumber salad or a Balsamic & Red Pepper Salad.

How to store Bok Choy & Mushroom Stir-fry?

Usually this dish is consumed immediately, however you can store this dish in the fridge for two days. Reheat in the microwave or on the stove-top. We do not recommend freezing this recipe.

Bok Choy & Mushroom Stir-Fry

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Servings:

Calories: 140kcal

Author: thetastejournal.com

Prep Time 5

Cook Time 20

Total Time 25

Ingredients

▢ 80 grams Bok Choy – sliced
▢ 250 grams White Mushroom – sliced
▢ 1 Onion – cut into cube
▢ 30 grams Ginger – cut into cube
▢ 3 Garlic Cloves – finely diced

Condiments

▢ 2 tbsp Dark Soy sauce
▢ 1 tbsp Oyster sauce
▢ 1 tbsp Sesame seed oil

Instructions

Prepare the vegetables and Sauté: Cube onion, garlic, and ginger; slice mushrooms. Heat oil in a wok over medium-high heat. Sauté onions for 6-7 minutes until golden brown. Add ginger and garlic; sauté for 3 minutes.
Sauté the mushrooms, then add the condiments: Add mushrooms and condiments (soy sauce, oyster sauce, sesame oil); stir occasionally. Cook until mushrooms release liquid (about 10 minutes).
Add the Bokchoy: Meanwhile, wash Bok Choy and chop into smaller pieces. Add the Bok Choy Sauté until the liquid reduces into a sauce.