Garlic Mushroom Bok Choy Stir-Fry is a bright, savory weeknight dish that balances earthy mushrooms, crisp bok choy, and punchy garlic for a delicious, nutrient-packed plate. This Garlic Mushroom Bok Choy Stir-Fry is fast to make, low in calories, and full of vitamins and fiber, making it a great choice for busy dinners, meal prep, or as a colorful side. Try this simple stir-fry after one of your favorite mains, or enjoy it on its own for a light, satisfying meal. For more stir-fry inspiration, see this bold beef and mushroom stir-fry recipe at Black Pepper Beef Mushroom Green Bean Stir-Fry.
Why make this Garlic Mushroom Bok Choy Stir-Fry recipe
- Quick to prepare, ready in under 15 minutes for busy weeknights.
- Low in carbs, high in fiber and micronutrients for a light, healthy side.
- Budget friendly, using pantry staples like garlic and soy sauce.
- Meal-prep friendly, holds well refrigerated for simple lunches.
- Vegetable-forward and kid-friendly, a great way to add greens to any meal.
"I make this Garlic Mushroom Bok Choy Stir-Fry every week. Fast, fresh, and everyone loves it."
How to make Garlic Mushroom Bok Choy Stir-Fry
This Garlic Mushroom Bok Choy Stir-Fry uses high heat, quick cooking, and minimal seasoning to let vegetable flavors shine. The process is simple, sauté garlic briefly, add mushrooms to brown, then toss in bok choy with soy sauce until just tender. Tools you will need include a large skillet or wok, a sharp knife, and a wooden spoon or spatula for tossing. If you want a toasted finish, a cast iron skillet works well. For complementary recipes that pair nicely with this stir-fry, try this roasted chicken with mushrooms at Garlic Herb Roasted Chicken with Mushrooms.
How to make Garlic Mushroom Bok Choy Stir-Fry
Ingredients
- 2 cups bok choy, chopped
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- Sesame seeds for garnish
Notes and substitutions: Use baby bok choy if preferred, or swap shiitake mushrooms for button mushrooms for a deeper flavor. For a gluten-free version of this Garlic Mushroom Bok Choy Stir-Fry, replace soy sauce with tamari. Add a splash of sesame oil at the end for a nuttier finish. If you like more heat, a pinch of red pepper flakes or a drizzle of chili oil pairs nicely.
Directions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms and cook for about 3-4 minutes until they start to soften.
- Add the chopped bok choy and continue to stir-fry for another 2-3 minutes.
- Pour in the soy sauce and stir well to combine.
- Season with salt and pepper to taste.
- Remove from heat and garnish with sesame seeds before serving.
For a light, cozy soup pairing and extra greens on chilly nights, this stir-fry goes well with a savory bowl such as Ginger Chicken Meatball Soup with Baby Bok Choy.
How to serve Garlic Mushroom Bok Choy Stir-Fry
Plate this Garlic Mushroom Bok Choy Stir-Fry hot, spooned over steamed brown rice, cauliflower rice, or alongside pan-seared fish or tofu. It makes a bright side to grilled chicken, and for a simple family-style meal serve it next to warm naan or flatbread to soak up juices. A one-sentence nutrition note, per serving this stir-fry is low in calories while offering fiber, vitamin C, and potassium from bok choy. Serve with crusty bread or try a full pairing like Buttery Garlic Naan Bread for soaking up soy-scented pan juices.
How to store
Fridge: Cool leftovers within two hours, place in an airtight container, and refrigerate for up to 4 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to refresh the vegetables, or microwave covered for 60 to 90 seconds until hot.
Freezer: This dish freezes okay but texture may soften. Place cooled stir-fry in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat on the stove for best texture.
Reheating tips: Reheat over medium heat in a skillet to keep bok choy crisp-tender, avoid overcooking, and add fresh sesame seeds after reheating.
Tips to make
- Use high heat and a hot pan so mushrooms brown rather than steam.
- Slice mushrooms evenly so they cook at the same rate.
- Add bok choy stems first, leaves last to avoid overcooking.
- Taste before adding more salt, as soy sauce contributes sodium.
- Finish with a splash of toasted sesame oil or a squeeze of lime for brightness.
Variations
- Add protein: toss in cubed tofu, sliced chicken, or shrimp for a fuller main.
- Make it spicy: add sliced fresh chili or a drizzle of chili crisp.
- Swap greens: substitute bok choy with Swiss chard, napa cabbage, or kale for different textures.
- Add nuts: sprinkle toasted cashews or almonds for crunch.
- Make it citrusy: finish with lemon or orange zest and juice for a fresh twist.
FAQs
How long does it take to cook Garlic Mushroom Bok Choy Stir-Fry?
From start to finish, this Garlic Mushroom Bok Choy Stir-Fry takes about 10 to 15 minutes once your ingredients are prepped, making it ideal for quick weeknight meals.
Can I use frozen mushrooms or bok choy?
You can use frozen mushrooms in a pinch, but fresh mushrooms brown better. Frozen bok choy tends to be softer after cooking, so drain any excess water and add it later in the cooking process to avoid sogginess.
Is Garlic Mushroom Bok Choy Stir-Fry suitable for meal prep?
Yes, this Garlic Mushroom Bok Choy Stir-Fry stores well for several days in the refrigerator and reheats quickly, making it a convenient meal-prep option.
What can I add to make this recipe more filling?
Add a protein such as pan-fried tofu, grilled chicken, or cooked shrimp, and serve over whole grains like brown rice, quinoa, or soba noodles to make it heartier.
Can I make this dish oil-free?
For oil-free cooking, use a nonstick pan and cook over medium heat with a splash of water or vegetable broth to prevent sticking while still achieving tender vegetables.
Conclusion
For extra recipe ideas and regional takes on this vegetable-forward dish, check out this detailed version at Bok Choy and Mushroom Stir Fry – Omnivore’s Cookbook.
If you want a Sichuan-inspired flavor profile and alternate techniques for bok choy and mushrooms, see Bok Choy and Mushroom Stir Fry – China Sichuan Food.
For a simple, vegetarian-friendly guide with variations and photos, visit Bok Choy & Mushrooms Stir Fry – Veggie Anh.
If you are exploring garlic-forward takes, this version highlights aromatic garlic in a slightly different approach at Garlic Mushroom Bok Choy (Best Stir Fry Recipe!) – Rasa Malaysia.
For a classic vegetarian recipe with shiitake mushrooms and cooking tips, see Vegetarian Bok Choy and Mushroom Stir-Fry Recipe.
Garlic Mushroom Bok Choy Stir-Fry is a quick, healthy, and flavorful recipe that fits easily into busy schedules, and I hope you try it soon. If you make this Garlic Mushroom Bok Choy Stir-Fry, please comment below and share the results with the community.
Garlic Mushroom Bok Choy Stir-Fry
Ingredients
Main Ingredients
- 2 cups bok choy, chopped Use baby bok choy if preferred.
- 1 cup mushrooms, sliced Substitute shiitake mushrooms for a deeper flavor.
- 3 cloves garlic, minced
- 2 tablespoons soy sauce Use tamari for a gluten-free version.
- 1 tablespoon vegetable oil
- Salt and pepper to taste Taste before adding more salt, as soy sauce contributes sodium.
- Sesame seeds for garnish Add a splash of sesame oil for nuttier finish.
Instructions
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Add the sliced mushrooms and cook for about 3-4 minutes until they start to soften.
- Add the chopped bok choy and continue to stir-fry for another 2-3 minutes.
- Pour in the soy sauce and stir well to combine.
- Season with salt and pepper to taste.
- Remove from heat and garnish with sesame seeds before serving.