Bok Choy and Mushroom Stir Fry
A quick, healthy dish featuring crisp bok choy and savory mushrooms in a vibrant garlic sauce.
Ingredients
Main ingredients
- 2 tablespoons vegetable oil
- 4 cups bok choy, chopped (white stems and green leaves separated)
- 2 cups mushrooms, sliced (shiitake or button)
- 3 cloves garlic, minced
- 1 inch piece of ginger, minced or grated
- 2 tablespoons soy sauce (halal-certified)
- 1 tablespoon sesame oil
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
- Chili flakes (optional)
Instructions
Preparation
- Start by washing and chopping the bok choy. Make sure to separate the white stems from the green leaves.
Cooking
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Toss in the sliced mushrooms and stir-fry for about 4-5 minutes until tender and lightly browned.
- Add the bok choy stems into the skillet. Stir-fry for an additional 3 minutes until tender-crisp, then add in the leafy green tops. Cook for another 1-2 minutes until they wilt.
- Drizzle the soy sauce and sesame oil over the veggies. Add sugar if using and season with salt and pepper. Stir well to coat everything evenly.
- Remove from heat, transfer to a serving dish, and sprinkle with sesame seeds and chili flakes if desired.
Serving
- Pair with jasmine rice or your favorite grain, gather your family, and enjoy!
Notes
Feel free to swap out the mushrooms for other vegetables like bell peppers or carrots. Cook the bok choy stems and leaves separately to achieve the perfect texture. Avoid overcrowding the pan while cooking.