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Bok Choy and Mushroom Stir Fry

A quick and healthy stir fry featuring crunchy bok choy and umami-rich mushrooms, perfect for busy weeknights.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Asian, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups bok choy, chopped Ensure leaves are dry.
  • 2 cups mushrooms, sliced Shiitake or button mushrooms work great.
Flavorings
  • 2 tablespoons soy sauce Ensure it’s a halal-certified brand.
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 2 tablespoons vegetable oil For cooking.
Seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. Start by washing and chopping your bok choy. Ensure the leaves are dry to avoid excess water in the skillet.
  2. Slice the mushrooms and mince the garlic and ginger.
Cooking
  1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
  2. Once it’s hot, add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
  3. Toss in the sliced mushrooms and stir-fry for about 2-3 minutes, or until they start to soften and release their juices.
  4. Add the chopped bok choy to the skillet, stirring well to mix all the ingredients.
  5. Cook for an additional 2-3 minutes, allowing the bok choy to wilt but still retain its vibrant color and crunch.
  6. Pour in the soy sauce, add salt and pepper to taste, and stir everything together.
  7. Cook for another minute to let the flavors meld.
  8. Serve your Bok Choy and Mushroom Stir Fry immediately while the colors are bright and the flavors are fresh.

Notes

If bok choy isn’t available, try using kale or Swiss chard. For added crunch, mix in bell peppers or snap peas. Make sure all your ingredients are prepped before cooking to prevent overcooking. Avoid overcrowding the pan for even cooking.