This Bok Choy Mushroom Stir Fry is coated in a savory brown sauce made with soy sauce, sriracha, mirin, garlic, brown sugar, and vegetable broth. It’s a super healthy meal plus it’s very quick and easy to make. The recipe, adapted from “Carmy”, makes a perfect vegetation meal anytime, and has become one of our favorites for a meatless Monday.
Tips for making the stir fry
Bok choy: Look for baby bok choy, (sometimes called dwarf), they usually are about 4 inches in length. They should be firm, with unblemished stems and bright green leaves. Make sure to rinse them thoroughly, as they tend to hold dirt in between the leaves.
Mushrooms: There are several different mushroom varieties that work in this recipe, like shiitake, white button mushrooms, or baby portobello.
Variation: For extra protein add in baked tofu. If you are new to using tofu, check this video from American Test Kitchen on their favorite brand of firm tofu.
This bok choy and mushroom stir-fry is vegetarian and vegan friendly. To make it gluten-free, use gluten free vegetable stock and substitute the soy sauce with tamari.
Serve it with jasmine rice, if you want extra protein, add in baked tofu. Enjoy!
Try some of our other recipes
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Bok Choy and Mushroom Stir Fry
Equipment
- Large non-stick skillet or wok
Ingredients
Stir Fry Sauce
- 1/2 cup vegetable broth, low sodium
- 4-6 tablespoons soy sauce, low sodium
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 1 tablespoon sriracha, optional (adds heat)
- 1 1/2 tablespoons cornstarch
For The Stir Fry
- 1 tablespoon sesame oil
- 10 ounces baby bella mushrooms, sliced
- 1 tablespoon minced garlic
- 1 pound baby bok choy, washed and sliced lengthwise into quarters
Instructions
- Combine the vegetable broth, soy sauce, brown sugar, mirin, sriracha, and cornstarch in a small bowl. Mix until well combined.,
- In a large skillet over medium heat, add the sesame oil. Once the pan is hot add the mushrooms. Sauté for 5-6 minutes.
- Add the garlic and continue to sauté for another minute
- Add the baby bok choy and cook for 2 to 3 minutes. It might look like a lot, but in will shrink as it cooks.
- Add the sauce to the skillet and bring it up to a simmer and cook for 2 to 3 minutes. Stir so that the bok choy and mushrooms are well coated with the sauce.
- If using tofu, add it in at the same time as you do the sauce.
- Garnish with sesame seeds if desired, and serve.
