Why Make This Recipe
Sautéed Mushrooms and Bok Choy is a quick and healthy dish that brings vibrant flavors and textures to your table. This recipe combines the earthy taste of mushrooms with the crunchy freshness of bok choy, making it a fantastic side dish or a light main. It is packed with nutrients and is easy to prepare, perfect for busy weeknight dinners.
How to Make Sautéed Mushrooms and Bok Choy
Ingredients:
- 1 bunch bok choy, washed and chopped (separate leaves and stems)
- 8-10 oz cremini or button mushrooms, sliced
- 2-3 cloves garlic, minced
- 1 teaspoon ginger, minced (optional)
- 2 tablespoons soy sauce (or to taste)
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Black pepper, to taste
- 1-2 tablespoons vegetable oil for sautéing
Directions:
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Prep the Ingredients: Wash and chop the bok choy, separating the leaves and stems. Slice the mushrooms and mince the garlic and ginger (if using).
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Sauté the Aromatics: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger (if using) and sauté for about 30 seconds until fragrant.
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Cook the Bok Choy Stems: Add the bok choy stems to the wok and stir-fry for 2-3 minutes until slightly softened.
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Add the Mushrooms: Add the sliced mushrooms and stir-fry for another 3-4 minutes until they release their moisture and start to brown.
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Add the Bok Choy Leaves: Add the bok choy leaves and continue stir-frying for 1-2 minutes until wilted but still slightly crisp.
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Season and Finish: Stir in the soy sauce, oyster sauce (if using), sesame oil, and black pepper. Toss everything together until well coated.
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Serve: Serve immediately as a side dish or as part of a larger meal.
How to Serve Sautéed Mushrooms and Bok Choy
Enjoy this dish hot right after cooking. It pairs well with rice or noodles and can complement grilled meats or tofu dishes. You can also add it to a stir-fry for extra flavor and nutrition.
How to Store Sautéed Mushrooms and Bok Choy
If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 2-3 days. To reheat, simply warm them in a skillet over low heat or in the microwave until heated through.
Tips to Make Sautéed Mushrooms and Bok Choy
- Make sure to wash the bok choy thoroughly as dirt can hide in the leaves.
- For added crunch, you can toast some sesame seeds and sprinkle them on top before serving.
- Feel free to adjust the sauces to your taste. If you like it saltier, add more soy sauce.
Variation
You can easily customize this dish by adding other veggies like bell peppers, snow peas, or carrots. For protein, consider adding tofu, shrimp, or chicken.
FAQs
1. Can I use other types of mushrooms?
Yes, you can use other mushrooms like shiitake or portobello if you prefer.
2. Is this dish vegan?
Yes, this recipe is vegan if you leave out the oyster sauce or use a vegan alternative.
3. Can I prepare this in advance?
While it is best enjoyed fresh, you can prep the ingredients ahead of time and cook them just before serving.
Sautéed Mushrooms and Bok Choy
Ingredients
Vegetables
- 1 bunch bok choy, washed and chopped (separate leaves and stems) Make sure to wash thoroughly, as dirt can hide in the leaves.
- 8-10 oz cremini or button mushrooms, sliced Other types of mushrooms can be used.
- 2-3 cloves garlic, minced Adjust to taste.
- 1 teaspoon ginger, minced (optional) Adds extra flavor if desired.
Sauces and Oils
- 2 tablespoons soy sauce Adjust to taste.
- 1 tablespoon oyster sauce (optional) Can be omitted for a vegan option.
- 1 teaspoon sesame oil Enhances the dish's flavor.
- 1-2 tablespoons vegetable oil for sautéing Use as needed for cooking.
- black pepper, to taste
Instructions
Preparation
- Wash and chop the bok choy, separating the leaves and stems. Slice the mushrooms and mince the garlic and ginger (if using).
Cooking
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger (if using) and sauté for about 30 seconds until fragrant.
- Add the bok choy stems to the wok and stir-fry for 2-3 minutes until slightly softened.
- Add the sliced mushrooms and stir-fry for another 3-4 minutes until they release their moisture and start to brown.
- Add the bok choy leaves and continue stir-frying for 1-2 minutes until wilted but still slightly crisp.
- Stir in the soy sauce, oyster sauce (if using), sesame oil, and black pepper. Toss everything together until well coated.
Serving
- Serve immediately as a side dish or as part of a larger meal.