Bok Choy and Mushroom Stir Fry

Dive into the vibrant world of Asian cuisine with our delightful Bok Choy & Mushroom Medley Stir Fry. This dish is a celebration of fresh vegetables, aromatic spices, and umami flavors, offering a symphony of tastes that will excite your palate. Not only is this stir fry easy to prepare, but it is also a nutrient-dense meal packed with health benefits. Whether you're looking for a quick weeknight dinner or a nutritious meal option to add to your repertoire, this recipe is bound to impress.

Discover the vibrant flavors of the Bok Choy & Mushroom Medley Stir Fry, a nutritious dish that's quick and easy to prepare. Packed with fresh vegetables like bok choy, bell peppers, and umami-rich mushrooms, this stir fry not only tantalizes your taste buds but also boosts your health with essential vitamins and minerals. Learn the simple steps to create this delicious meal that pairs perfectly with rice or noodles for a complete experience. Elevate your weeknight dinners and enjoy a culinary adventure in your kitchen!

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Ingredients

2 cups bok choy, chopped (stems and leaves separated)

1.5 cups mushrooms (shiitake or button), sliced

1 cup bell pepper, thinly sliced (any color)

2 garlic cloves, minced

1-inch piece ginger, minced

2 tablespoons vegetable oil

3 tablespoons soy sauce (low-sodium preferred)

1 tablespoon oyster sauce (optional)

1 tablespoon sesame oil

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Salt and pepper to taste

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Cooked rice or noodles, for serving

Instructions

Prep the Ingredients: Begin by washing and preparing all your vegetables. Chop the bok choy, slice the mushrooms, and bell pepper, and mince the garlic and ginger.

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

Sauté the Aromatics: Add the minced garlic and ginger to the hot oil. Sauté for about 30 seconds until fragrant, being careful not to burn them.

Cook the Mushrooms: Add the sliced mushrooms to the pan. Stir-fry for about 3-4 minutes until they start to soften and release their juices.

Add the Bok Choy and Bell Peppers: Incorporate the chopped bok choy stems and bell pepper into the skillet. Stir-fry for an additional 2-3 minutes until the vegetables begin to soften.

Season it Up: Pour in the soy sauce and oyster sauce (if using), stirring well to coat all the vegetables. Continue to cook for another minute.

Thicken the Sauce: Pour in the cornstarch slurry (cornstarch mixed with water) and immediately stir to combine. This will help thicken the sauce and give it a glossy finish. Cook for another minute, allowing everything to combine well.

Finish with Bok Choy Leaves: Fold in the bok choy leaves and drip in the sesame oil. Sauté just until the leaves are wilted, about 1-2 minutes.

Season and Serve: Taste and adjust seasoning with salt and pepper if necessary. Remove from heat, and serve hot over cooked rice or noodles.

Garnish: Finally, sprinkle with sesame seeds and sliced green onions before devouring!

Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings