Quick Recipe Overview
Prep: 10 minutes | Cook: 15 minutes | Total: 25 minutes | Servings: 4 | Yield: 4 bowls | Difficulty: Easy | Cuisine: Asian-inspired | Course: Dinner
Intro
Bok choy stir fry turns tender greens and shiitake mushrooms into a quick skillet dinner over rice. Garlic, ginger, and a simple glossy sauce bring flavor.
Why You’ll Love This Recipe
The stems stay crisp-tender while the leaves soften. It is a practical way to turn a few vegetables into a filling rice bowl.
Recipe Card
**Bok Choy Stir Fry with Mushrooms**
Tender bok choy and browned mushrooms are quickly stir-fried with garlic and ginger, then served over rice. A quick skillet sauce coats each bite.
**Ingredients**
– 1 cup long-grain rice
– 1 pound baby bok choy, halved lengthwise and rinsed
– 8 ounces shiitake mushrooms, sliced
– 1 tablespoon neutral oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 2 tablespoons soy sauce,
– 1 teaspoon cornstarch
– 1/3 cup water
– 1 teaspoon toasted sesame oil
– 1 teaspoon sesame seeds
**Instructions**
1. **Cook rice.** Cook long-grain rice according to package directions. Keep covered.
2. **Mix sauce.** Whisk soy sauce, cornstarch, and water in a small bowl until smooth.
3. **Brown mushrooms.** Heat neutral oil in a large skillet over medium-high. Cook shiitake mushrooms 4 to 5 minutes until browned.
4. **Add aromatics.** Stir in garlic and fresh ginger and cook 30 seconds until fragrant.
5. **Stir-fry bok choy.** Add baby bok choy cut side down. Cook 2 minutes, turn, add a splash of water, cover and steam 3 to 4 minutes until stems are crisp-tender.
6. **Thicken sauce.** Stir sauce again and pour into skillet. Toss 1 to 2 minutes until glossy and lightly thickened. Remove from heat and stir in toasted sesame oil.
7. **Serve.** Spoon over rice and finish with sesame seeds.
Season with soy sauce to taste. Estimated per serving: about 280 calories, including rice; brands and portions vary.
Recipe Tips
Rinse bok choy between leaves to remove grit. Cut larger stems in half so they cook at the same rate. Mix the cornstarch sauce again before adding.
Common Mistakes to Avoid
Do not overcook the greens or the stems lose their crisp texture. Keep the skillet hot when browning mushrooms to avoid steaming them.
Variations
Add snap peas or thin carrot slices, keeping total vegetables near 6 cups. Serve with rice noodles instead of rice.
What to Serve With It
Add sliced cucumber or a simple cabbage salad. For another vegetable-forward bowl, try our one-pot pumpkin soup. Explore the Recipe Index for other quick dinners.
Storage
Refrigerate the vegetables and rice separately up to 3 days.
Reheating
Warm in a skillet with a spoonful of water until steaming hot. Avoid prolonged cooking.
Make Ahead
Cook rice ahead and refrigerate promptly. Slice mushrooms and prepare the sauce in advance.
FAQs
How do you clean bok choy?
Rinse under running water and separate leaves if soil is trapped near the base.
Can I use regular bok choy?
Yes. Chop thick stems into smaller pieces and add them before the leaves.
What goes well with bok choy stir fry?
Serve it over rice or noodles with a simple cucumber or cabbage side.
