This stir-fried baby bok choy with garlic and mushrooms is my go-to side dish when I want something fresh, flavorful, and ready in minutes.
The umami-packed garlic sauce clings to tender greens and mushrooms, making every bite comforting and craveable!
Why You’ll Love This Recipe
Quick and easy: Cooks in under 15 minutes
Nutritious and light: Packed with greens and fiber
Versatile: Great with rice, noodles, or grilled protein
Flavorful: Bold garlic, soy, sesame, and a rich mushroom finish
What You’ll Need (Ingredient Highlights)
Baby bok choy: Mild, slightly peppery greens that cook quickly
Mushrooms: Adds earthiness—shiitake or cremini work great
Garlic + Ginger: For an aromatic flavor base
Soy sauce & sesame oil: The core of the savory, nutty glaze
Cornstarch slurry: Thickens the sauce perfectly
Optional heat & oyster sauce: Adds kick and depth, if desired
Pro Tips Before You Start
Prep everything first: Stir-fries cook fast—have all ingredients ready.
Dry bok choy well: Too much water can dilute the sauce.
Use high heat: For a proper sear and bright vegetables.
Don’t overcrowd the pan: Cook in batches if needed.
How to Make Stir-Fried Bok Choy with Garlic Mushroom Sauce
Prep the veggies
Slice bok choy in half lengthwise and clean thoroughly. Slice mushrooms.
Sauté aromatics
Heat oil in a wok or skillet. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
Add vegetables
Toss in the bok choy and mushrooms. Stir-fry until they begin to soften.
Add sauces and seasonings
Stir in soy sauce, sesame oil, oyster sauce (if using), and red pepper flakes.
Thicken the sauce
Add the cornstarch slurry and cook until the sauce thickens and glazes the vegetables.
Garnish and serve
Sprinkle with sesame seeds and enjoy hot!
What to Serve It With
Steamed jasmine or brown rice
Stir-fried tofu, tempeh, or grilled shrimp
Noodles tossed in soy-garlic sauce
A side to dumplings or egg rolls
Variations / Substitutions
Gluten-free: Use tamari instead of soy sauce.
Spicy: Add chili crisp or fresh Thai chilis.
Low sodium: Use reduced-sodium soy sauce.
Vegan: Skip oyster sauce or use a vegan alternative.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently in a skillet or microwave with a splash of water.
FAQs
Can I use full-sized bok choy instead of baby bok choy?
Yes, just slice it into smaller pieces for quicker cooking.
What kind of mushrooms work best?
Cremini, shiitake, or even button mushrooms are all great options.
Do I need oyster sauce?
It adds richness but is optional. You can skip it or use a vegan version.
How do I keep bok choy from getting soggy?
Use high heat and don’t overcook. Stir-fry just until tender-crisp.
Can I make this ahead of time?
It’s best served fresh but can be reheated for meal prep.
Is this recipe spicy?
Only mildly, thanks to the optional red pepper flakes. Adjust to your taste.
Final Thoughts
This garlicky bok choy stir-fry has become a favorite in my kitchen for good reason—it’s fast, nourishing, and bursting with flavor.
Whether you’re pairing it with a simple rice bowl or jazzing up a weeknight dinner, it’s always a hit!
Stir-Fried Baby Bok Choy
Ingredients
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1 pound baby bok choy halved lengthwise
- 2 cups mushrooms sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 teaspoon sesame oil
- ¼ teaspoon crushed red pepper flakes optional
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- Sesame seeds for garnish
Instructions
- Prepare vegetables by cleaning and slicing as needed.
- Heat oil in a skillet or wok, then sauté garlic and ginger until fragrant.
- Add bok choy and mushrooms, stir-frying until wilted.
- Stir in soy sauce, oyster sauce (if using), sesame oil, and red pepper flakes.
- Mix in the cornstarch slurry and cook until sauce thickens.
- Garnish with sesame seeds and serve immediately.
- See full steps with tips & photos → https://wimpysdiner.net/stir-fried-baby-bok-choy/
Notes
