Bok Choy and Mushroom Stir Fry: Quick, Healthy Asian Delight

This Bok Choy and Mushroom Stir Fry is a quick and nutritious dish loaded with essential vitamins and flavors.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 2 servings

Course: Dinner

Cuisine: Asian

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Stir Fry

1 head Bok Choy Fresh and crisp; substitute with Napa cabbage if unavailable.
8 oz Mushrooms Choose shiitake or cremini for rich flavor.
2 tablespoons Vegetable Oil Consider using sesame oil for a nuttier taste.
1 teaspoon Garlic Minced; optional but elevates flavor.
1 teaspoon Ginger Minced; fresh is best for flavor.

For the Sauce

2 tablespoons Soy Sauce Opt for tamari for gluten-free.
1 tablespoon Cornstarch Mixed with water to thicken the sauce.
1/4 teaspoon Black Pepper Switch to white pepper if preferred.

Equipment

Large skillet or wok

Method

Cooking Instructions

Wash bok choy under cool running water and chop into bite-sized pieces. Slice mushrooms and mince garlic and ginger.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, stir for 30 seconds until fragrant.
Add bok choy and mushrooms to the skillet. Stir-fry for about 5 minutes until bok choy wilts and mushrooms are tender.
Pour soy sauce over the vegetables. Mix cornstarch with water and add to the pan. Cook an additional 1-2 minutes until the sauce thickens.
Remove from heat and serve warm, garnished with optional sesame seeds or green onions.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 30mgCalcium: 100mgIron: 2mg

Notes

For best flavor and texture, consume fresh. Store leftovers in an airtight container for up to 2 days and reheat gently.

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