Dinner

Easy Bok Choy & Mushroom Stir-Fry: A Quick 20-Minute Dish! Recipe

Name: Easy Bok Choy & Mushroom Stir-Fry: A Quick 20-Minute Dish! Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 4 cups bok choy, chopped; 8 ounces mushrooms, sliced (shiitake or button); 1 red bell pepper, sliced; 3 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 3 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon cornstarch mixed with 1 tablespoon water; Salt and pepper to taste; 2 tablespoons vegetable oil; Cooked rice or noodles for serving

BySimon Carel October 25, 2025October 25, 2025

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Introduction

This easy bok choy and mushroom stir-fry is a vibrant, healthy dish that comes together in just 20 minutes. Packed with fresh vegetables and savory flavors, it makes a perfect weeknight meal served over rice or noodles.

A white bowl filled with a dish that has three main layers: at the bottom, dark brown sauce with a glossy texture; in the middle, bright green bok choy stems and leaves with a fresh and shiny look; on top, browned, sliced mushrooms with visible texture, scattered with small green scallion pieces and thin red chili strips, all adding color and freshness. The dish looks moist and well-cooked with a mix of smooth and leafy textures. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons vegetable oil
4 cups bok choy, chopped
8 ounces mushrooms, sliced (shiitake or button)
1 red bell pepper, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water
Salt and pepper to taste
Cooked rice or noodles for serving

Instructions

Step 1: Heat the vegetable oil in a large skillet or wok over medium-high heat.
Step 2: Add the garlic and ginger, sautéing for about 30 seconds until fragrant.
Step 3: Add the sliced mushrooms and red bell pepper, cooking for 3-4 minutes until the mushrooms are tender.
Step 4: Stir in the chopped bok choy and cook for an additional 2-3 minutes until wilted.
Step 5: Pour in the soy sauce and sesame oil, stirring to combine.
Step 6: Add the cornstarch mixture to the pan, stirring until the sauce thickens slightly.
Step 7: Season with salt and pepper to taste.
Step 8: Serve hot over cooked rice or noodles.

Tips & Variations

For extra protein, add tofu, shrimp, or thinly sliced chicken to the stir-fry.
Use tamari instead of soy sauce for a gluten-free option.
Try adding a pinch of red pepper flakes or a drizzle of chili oil for some heat.
Make sure your wok or skillet is hot before adding ingredients to achieve a nice sear.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the vegetables crisp and flavorful. Avoid overcooking when reheating to maintain texture.

How to Serve

A bowl filled with a colorful stir-fry of sliced brown mushrooms, vibrant green bok choy with smooth light green stalks and deep green leaves, and chopped green onions sprinkled on top, along with small pieces of red chili adding a pop of color. The ingredients are coated in a glossy dark sauce that gives a shiny texture, resting in a white bowl placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other greens instead of bok choy?

Yes, you can substitute bok choy with baby spinach, napa cabbage, or kale. Adjust cooking times to keep the greens tender but not mushy.

How do I make this dish vegan?

This recipe is already vegan as written. Just ensure your soy sauce and other ingredients do not contain any animal products.