Bok Choy and Mushroom Stir Fry

Bok Choy and Mushroom Stir Fry: A Quick and Healthy Delight

Introducing a quick and delightful bok choy and mushroom stir fry, perfect for those evenings when you want a healthy meal without spending hours in the kitchen. Combining the earthy flavors of mushrooms with the crisp freshness of bok choy, this dish is accentuated by a zesty sauce that brings a comforting and satisfying experience to your dinner table. Ideal as a side or a main course, this vegan and gluten-free adaptable recipe promises to please.

Quick and Flavorful Bok Choy and Mushroom Stir Fry

This recipe celebrates the simplicity and flavor of Asian cuisine, featuring ingredients like ginger, garlic, and soy sauce that mingle to create a savory delight. Whether served as a standalone dish over fluffy steamed rice or as a complement to a larger meal, this stir fry offers versatility and taste in every bite. Let’s dive into the details and get cooking!

Pro Tips for a Perfect Stir Fry

1. High Heat: Cooking at high heat allows the mushrooms to sear properly, adding a rich texture and flavor to the dish.
2. Fresh Ingredients: Use fresh baby bok choy and mushrooms for the best flavor and texture.
3. Constant Stirring: Keep the ingredients moving in the skillet to ensure even cooking and to prevent burning.
4. Sauce Consistency: Adjust the thickness of the sauce with the cornstarch slurry to suit your preference.
5. Serve Immediately: For the best taste and texture, serve the stir fry hot right after cooking.

Bok Choy and Mushroom Stir Fry Recipe:

• Preparation time: 10 minutes
• Cooking time: 10 minutes
• Serving: 4 servings
• Equipment: Large skillet, mixing bowls

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 if large)
• 4 dried Chinese chili peppers
• 2 garlic cloves, minced
• 1 thumb ginger, minced
• 2 green onions, sliced

Directions:

1. Prepare the Sauce: Mix all sauce ingredients in a small bowl and set aside.
2. Make the Slurry: Combine cornstarch and water in another bowl; stir until smooth.
3. Cook Bok Choy: Heat 1/4 cup water in a large skillet over medium-high heat. Add bok choy with a pinch of salt. Cover and steam for 30 seconds, uncover, stir, then cover and steam for another 30 seconds. Remove bok choy and set aside on a platter.
4. Sear the Mushrooms: Clean the skillet, add 2 tablespoons oil, and heat over high heat. Add mushrooms and sear for 1 minute without stirring. Flip and cook for 2-3 minutes until browned. Push mushrooms to one side.
5. Sauté Aromatics: Add the remaining 1/2 tablespoon oil, chili peppers, garlic, ginger, and green onions. Stir until the chili peppers darken.
6. Combine and Thicken: Pour in the prepared sauce. Stir everything together and cook for 30 seconds. Re-stir the slurry and swirl into the pan. Cook until the sauce thickens.
7. Serve: Transfer the stir fry to a big plate and serve hot over steamed rice.

Enjoy Your Meal!

This bok choy and mushroom stir fry is not just a meal; it’s a vibrant, flavorful adventure that’s perfect for a quick dinner or a nutritious lunch. Enjoy the combination of textures and flavors that make this dish a true delight.

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