This light and easy Bok Choy Stir Fry is simple to make using fresh bok choy and mushrooms along with garlic, onion, and crushed red pepper flakes. This makes a nice side dish to any meal! You also can add in other vegetables or protein like shrimp, chicken or pork.
I love using bok choy in stir fry recipes or soups.
I also enjoy making simple sides like todays Bok Choy Stir Fry or this Easy Bok Choy Recipe.
Today’s Bok Choy Stir Fry is one of my favorite bok choy recipes. Bok choy, also known as pak choi or Chinese cabbage, is a type of leafy vegetable commonly used in Asian cuisine, particularly in Chinese cooking.
It has thick, crisp white stalks and dark green leaves, both of which are edible. Bok choy has a mild, slightly peppery flavor and can be eaten raw in salads or cooked in stir-fries, soups, and other dishes. Today’s stir fry is a simple side dish that mixes together bok choy with mushrooms, garlic, onion, soy sauce and crushed red pepper.
It can be made in 10 minutes making it perfect when you are in a hurry. With this stir fry you can easily add in other veggies like broccoli, green beans, bell pepper or carrots. If you want to add protein try shrimp, chicken, tofu or pork.
Try it in this Easy Bok Choy Recipe, Easy Ramen Noodle Soup, Easy Green Curry Chicken, or this Easy Thai Pork Stir Fry.
Table of Contents
- Why You Will Love This Bok Choy & Mushroom Stir Fry Recipe
- Recipe Ingredients and Substitutions:
- How to Make This Simple Bok Choy Stir-Fry
- Recipe Tips and Modifications
- Storage Instructions:
- What to Serve with Bok Choy & Mushroom Stir Fry
- Recipe FAQ
- More Vegetarian Sides
- Bok Choy & Mushroom Stir Fry Recipe
Why You Will Love This Bok Choy & Mushroom Stir Fry Recipe
- Easy to Make: This quick and easy side dish can be prepared, cooked and only the table, ready to enjoy, in just 15 minutes.
- Easy to Modify: Feel free to load the stir fry with other veggies, like broccoli, green beans, carrots, asparagus or green peas.
- Versatile: This recipe can be served as an easy vegetable side dish to accompany any main meal. It also works as a light vegetarian dinner option with a side of rice or noodles.
Recipe Ingredients and Substitutions:
- Bok Choy – I use 5-6 bunches of bok choy to serve 4-6 people in this bok choy stir-fry recipe. You can easily cut the recipe in half for a smaller serving.
- Mushrooms – you can use any variety of mushrooms in this easy side dish. Try white, button, cremini, oyster, or shiitake mushrooms; or a combination of mixed mushrooms.
- Garlic – for the best flavor use freshly minced garlic, or substitute with frozen garlic, garlic powder or garlic paste.
- Onion – use any variety of small onion in this recipe, a red onion, white onion or brown onion.
- Oil – I’ve used vegetable oil, you want something without too much flavor so you don’t overpower the veggies. You could also use regular olive oil, sesame oil, sunflower or avocado oil.
- Water – a little water is added to allow the vegetables to steam and cook through.
- Soy sauce – I use low sodium soy sauce which not only adds savory flavor, but also seasons the stir fry.
- Seasoning – I season the stir fry with red pepper flakes and some freshly ground black pepper. You can add other seasoning like Italian seasoning, sesame seeds or oregano.
Please see the recipe card below for exact ingredient amounts and instructions.
How to Make This Simple Bok Choy Stir-Fry
Step 1. Prepare the Vegetables: Wash the bok choy and mushrooms, and drain on kitchen paper. Now slice the mushrooms.
Step 2. Stir fry the Vegetables: In a medium sized non-stick skillet or large wok add the bok choy, mushrooms, fresh garlic and onion with water and oil. Turn the stove to medium heat and cook for 4-5 minutes until the vegetables have softened. Keep stirring from time to time.
Step 3. Finish the Stir Fry: Add the soy sauce, red pepper flakes and black pepper. Stir together and cook for 1 minute.
Remove the stir-fried bok choy from the stove and serve as a side dish.
Recipe Tips and Modifications
- Mushrooms: You can use an variety of mushrooms in the stir fry recipe, or a mixture of different mushrooms. Try white, button, cremeni, shiitake, oyster, beech or enoki mushrooms.
- Vegetables: This recipe can be easily bulked up by adding extra nutritious vegetables. Try broccoli, green beans, carrot, zucchini, green onions, asparagus or green peas.
- Aromatics: For extra flavor try adding some grated ginger and sliced red chili to the stir fry, along with the garlic.
- Dry the Bok Choy and Mushrooms: Once washed, take time to properly dry the baby bok choy and mushrooms. Both vegetables contain a lot of water so you don’t want them retaining any extra.
- Hot Wok: Get the non-stick wok or skillet smoking hot before you start stir frying the vegetables to cook them quickly and get the best flavor.
Storage Instructions:
- Leftovers – Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze – Once cooked and cooled, store in an airtight container in the freezer for up to 1 month.
- Reheating – To reheat place in the microwave until heated through.
What to Serve with Bok Choy & Mushroom Stir Fry
- This tasty vegetable side dish can be served with other Asian inspired dishes, working well with meat, seafood and other veggies. Try it with my Sweet & Sour Chicken, Lemongrass Chicken, Teriyaki Salmon, or my Easy Vegetable Chow Mein.
- For something a little different serve alongside my Asian Pork Lettuce Wraps or my Thai Turkey Lettuce Wraps.
- Add some extra sides like my Instant Pot Fried Rice, Spicy Ramen Noodles, Thai Cucumber Salad, or Easy Korean Noodles.
Recipe FAQ
The best options are shiitake, cremini, or baby bella mushrooms are great choices. They add a rich, earthy flavor that pairs perfectly with the bok choy.
I suggest stir-frying on high heat and avoid overcrowding the pan. If you need to you can cook the vegetables in batches to keep them crisp.
When washing bok choy cut the base off and separate the leaves. Then rinse it thoroughly to remove dirt or sand, especially at the base of the stems.
More Vegetarian Sides
Vegetarian
Lebanese Green Beans
Vegetarian
Za’atar Roasted Carrots
Vegetarian
Oven Roasted Tomatoes
Vegetarian
Quick Pickled Red Onions
Bok Choy & Mushroom Stir Fry
Ingredients
- 5-6 bunches bok choy
- 1 1/2 cups mushrooms, sliced {try shiitake, cremini, or baby bella mushrooms}
- 1 1/2 tablespoons garlic,, minced
- 1 small onion, chopped
- 2 tablespoons vegetable oil
- 1/2 cup water
- 2 tablespoons soy sauce, low sodium
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Wash the bok choy and mushrooms, and drain on kitchen paper. Now slice the mushrooms.
- In a medium sized non-stick skillet, add the bok choy, mushrooms, garlic and onion with water and oil. Turn the stove to medium heat and cook for 4-5 minutes until the vegetables have softened. Keep stirring from time to time.
- Add the soy sauce, red pepper flakes, salt and black pepper. Stir together and cook for 1 minute.
- Remove from the stove and serve as a side dish.
Notes
- Leftovers – Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze – Once cooked and cooled, store in an airtight container in the freezer for up to 1 month.
- Reheating – To reheat place in the microwave until heated through.
