Savory Bok Choy and Mushroom Stir Fry
A quick and nutritious Bok Choy and Mushroom Stir Fry that is both comforting and easy to make, perfect for busy weeknights.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
Scale
- 2 cups bok choy, chopped
- 2 cups mushrooms, sliced
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- In a large, non-stick pan or wok, heat the vegetable oil over medium heat until hot but not smoking.
- Add minced garlic and ginger to the pan; sauté for about 1 minute until fragrant.
- Toss in the sliced mushrooms and cook for 5-7 minutes until browned and tender.
- Stir in the chopped bok choy and pour in the soy sauce; cook for an additional 3-5 minutes until bok choy is wilted yet vibrant.
- Season to taste with salt and pepper, then serve hot over rice or as a standalone dish.
Notes
Store leftovers in an airtight container for 2-3 days. For longer shelf life, freeze for up to a month.
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 2g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://us.recipesfood.org/bok-choy-mushroom-stir-fry/
