Garlic Mushroom Bok Choy Stir-Fry is one of my favorite quick, healthy meals when I want something light, flavorful, and packed with nutrients. The tender-crisp bok choy pairs perfectly with savory, umami-rich mushrooms, all tossed in a garlicky sauce that brings everything together. It’s a dish I love for weeknight dinners or as a veggie-packed side with rice or noodles.
Why You’ll Love This Recipe
I love this recipe because it’s fast, fresh, and full of flavor. It uses simple ingredients and takes just minutes to cook, yet it tastes like something I’d order from my favorite Asian restaurant. The garlic-infused oil and soy-based sauce give the veggies a rich, savory kick, while keeping the overall dish light and nourishing. It’s also naturally vegan, gluten-free-friendly, and super customizable.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Baby bok choy, halved or quartered
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Mushrooms (shiitake, cremini, or button), sliced
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Garlic, minced
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Fresh ginger, grated (optional for extra depth)
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Soy sauce or tamari (for gluten-free)
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Sesame oil
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Vegetable oil (or any neutral oil)
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Rice vinegar
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Sugar or maple syrup (just a touch for balance)
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Crushed red pepper flakes (optional for heat)
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Sesame seeds (for garnish)
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Cooked rice or noodles (for serving, optional)
Directions
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I start by washing and drying the bok choy thoroughly, then slicing it lengthwise.
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In a small bowl, I whisk together soy sauce, rice vinegar, sesame oil, and a pinch of sugar. I set it aside.
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I heat vegetable oil in a large skillet or wok over medium-high heat.
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I sauté the mushrooms first, letting them brown and release their moisture—about 4–5 minutes.
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I add garlic (and ginger, if using) and stir for about 30 seconds until fragrant.
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I toss in the bok choy and stir-fry for 2–3 minutes, just until the greens wilt and the stalks stay slightly crisp.
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I pour in the sauce and stir everything to coat, letting it cook for another minute to absorb.
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I remove it from the heat and finish with a sprinkle of sesame seeds and red pepper flakes before serving.
Servings and timing
This recipe makes about 2 servings as a main or 4 as a side. It takes about 10 minutes to prep and just 10 minutes to cook, so I can have it on the table in 20 minutes.
Variations
Sometimes I add tofu or tempeh for extra protein, or toss in cooked noodles to make it a full meal. I’ve also mixed in other vegetables like bell peppers, snap peas, or shredded carrots for more color and crunch. A splash of hoisin or oyster sauce adds sweetness and depth if I want to change the flavor profile.
storage/reheating
Leftovers keep well in the fridge for up to 3 days. I reheat them in a skillet over medium heat to keep the veggies from getting soggy. If I’m in a rush, the microwave works fine—just in short bursts so the bok choy doesn’t overcook.
FAQs
What type of mushrooms work best?
I usually use shiitake for their rich flavor, but cremini or button mushrooms are great too. A mix of wild mushrooms makes it extra special.
Can I use full-size bok choy?
Yes, I just chop it into bite-sized pieces so it cooks evenly. Baby bok choy is more tender, but both work well.
Is this dish spicy?
Not unless I add chili flakes or a drizzle of chili oil. It’s easy to control the heat depending on my mood.
Can I make this ahead of time?
I prefer it fresh for the best texture, but it reheats well. I just avoid overcooking the bok choy so it stays crisp.
What can I serve with it?
I love it with steamed jasmine rice, soba noodles, or as a side with grilled tofu, fish, or chicken. It’s super versatile.
Conclusion
Garlic Mushroom Bok Choy Stir-Fry is a simple, delicious way to get more veggies on the plate without sacrificing flavor. I love how quick it is to make and how customizable it can be depending on what I have in the fridge. Whether I serve it on its own or alongside a main dish, it always brings freshness and balance to the meal.
