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Bok Choy and Mushrooms in Oyster Sauce

A comforting and flavorful dish combining fresh bok choy and mushrooms in a savory oyster sauce, perfect for quick weeknight dinners.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Asian, Chinese
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 lb baby bok choy, rinsed and halved Look for bok choy with vibrant green leaves and crisp white stems. They should have no browning or wilting.
  • 8 oz mushrooms, sliced (shiitake or button) Fresh is best; if using dried mushrooms, rehydrate them for a better texture.
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced (optional) Adds a nice zing, but optional.
Sauces & Oils
  • 3 tablespoons oyster sauce Use high-quality oyster sauce for the best flavor.
  • 2 tablespoons soy sauce A low-sodium version can balance flavors.
  • 1 tablespoon sesame oil Opt for toasted sesame oil for a nutty aroma.
  • 2 tablespoons vegetable oil Choose light oils like canola.
Seasonings

Method
 

Preparation
  1. Rinse the bok choy thoroughly under running water to remove any dirt or sand. Halve them lengthwise. Slice the mushrooms and mince the garlic (and ginger if you’re using it).
Cooking
  1. In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
  2. Add the minced garlic and ginger to the skillet. Sauté for about 30 seconds until fragrant.
  3. Add the sliced mushrooms to the skillet. Stir-fry for 3-4 minutes until they start to soften.
  4. Toss in the bok choy halves and stir-fry for another 3-5 minutes until they are just tender yet still crisp.
  5. Pour in the oyster sauce and soy sauce. Stir well to coat the vegetables evenly and cook for an additional 1-2 minutes.
  6. Drizzle sesame oil over the vegetables and stir to combine. Season with salt and pepper to taste.
  7. Transfer the dish to a serving platter. Garnish with sesame seeds and sliced green onions. Serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Avoid overcrowding the pan for best stir-fry texture.