A small confession about weeknight cooking

I should probably admit that most of my best recipes started as "what’s left in the fridge" experiments, and my Bok Choy and Mushroom Stir Fry is no exception. I was trying to make something fast, bright, and a little bit soulful after a long day, and the way the tender green of baby bok choy met the rich, earthy mushrooms felt like the kitchen smiling back at me. If you enjoy quick vegetable sides that pair well with almost anything, this feels a bit like my easy chicken and snow pea stir fry, except completely vegetarian and even more comforting.

The ingredient lineup (as I toss them on the counter)

I never bring out a recipe card when I cook this; I just gather what matters and improvise. For this version I use 1 lb baby bok choy cut into large pieces and 1 lb brown mushrooms halved or quartered depending on their size. The sauce is simple: 2 tablespoons soy sauce, 1 tablespoon vegetarian oyster sauce, 2 tablespoons water for the sauce, 1 teaspoon sugar, 1/4 teaspoon ground black pepper, and 1/2 teaspoon sesame oil. For aromatics I mince 2 garlic cloves and about a thumb of ginger. Peanut oil for frying gives the best sear, and I like tossing in a few dried Chinese chili peppers for heat. To thicken, I make a slurry with 1 tablespoon cornstarch and 2 tablespoons water. I also often add green onions at the end because their bright, oniony lift balances the sauce nicely. If you want a heartier combo, this reminds me of the flavors in this sausage and cabbage stir fry, though obviously without the meat.

How I actually cook it on a busy night

I start by making the sauce so everything else moves fast. Prepare the sauce by mixing water, soy sauce, vegetarian oyster sauce, sugar, black pepper, and sesame oil in a bowl. Set aside. Make the slurry by combining cornstarch with water until smooth; set aside. Then I bring a pot of water to a rolling boil and steam the bok choy in boiling water for about 30 seconds until tender-crisp; transfer to a platter. That tiny blanching step is one of my favorite tricks because the stalks stay snappy and the leaves keep their bright green color. In a skillet, heat peanut oil and sear mushrooms until browned and juicy. Push to one side. Add garlic, ginger, chili peppers, and green onions to the other side; cook until fragrant. Pour in the prepared sauce and stir gently; add the cornstarch slurry to thicken. Combine all ingredients and serve hot.

A couple of things I do while the skillet is hot: tilt the pan so the oil pools and you get an immediate sizzle when the garlic hits it, and keep the mushrooms moving enough to brown without releasing all their juice at once. If they steam too much, you lose that chewy, meaty texture I love. If you want a slightly smokier finish, finish with a tiny drizzle of toasted sesame oil right at the end.

Little tricks that changed everything for me

When I was first learning to stir fry, my bok choy came out soggy. Now I steam it for 30 seconds and set it aside, then add it back only after the sauce has thickened. That keeps the texture tender-crisp and avoids the limp leaf problem. Tip two: use peanut oil not because I am attached to peanuts but because it tolerates high heat and helps the mushrooms get a gorgeous brown. Tip three: the cornstarch slurry is non-negotiable if you want the sauce to cling to the vegetables; whisk the slurry until smooth so you do not get lumps. Tip four: dried Chinese chili peppers are where the aroma comes from, so don’t just toss them in whole and neglect them; warm them briefly in oil to wake them up.

If you like experimenting, you can try my pan-friend, a recipe I often make when I want a quick appetizer afterward, this air fryer brie and pineapple bites because sometimes dinner begs for something a little playful at the same time.

How to know when it is done and what to serve with it

You will know it is done when the bok choy stalks are tender-crisp with a little bite, the leaves are glossy and wilted, and the mushrooms have browned and look juicy rather than waterlogged. The sauce should coat the mushrooms and greens without puddling at the bottom; a glossy sheen and slightly thickened texture from the slurry is ideal. I love serving this over steamed rice or a bowl of plain noodles so the sauce can soak into the carbs. It also pairs surprisingly well with a simple protein, like pan-seared tofu or grilled fish. If you want to keep things completely plant-based, a scoop of sesame rice and some toasted sesame seeds on top make everything sing.

Variations, leftovers, and when things go sideways

There are a few easy variations that make this feel new every time. Swap the brown mushrooms for shiitake if you want a deeper umami. Add cubes of firm tofu crisped in the same pan for extra substance. For a slightly spicier, southwestern take, throw in sliced bell pepper and a splash of rice vinegar at the end. If the sauce becomes too thick, stir in a splash of water until you reach the texture you like.

Leftovers keep well: I put any extras into an airtight container and they last up to three days in the refrigerator. Reheat gently in a skillet with a splash of water so the bok choy does not dry out. For make-ahead dinners, I sometimes prepare the sauce and slurry ahead and store the bok choy and mushrooms separately; then it takes eight minutes to finish on the stove.

When things do not go as planned, it is usually because the heat was not high enough and the mushrooms steamed instead of seared. If that happens, drain excess liquid and crank the heat to reduce it quickly, then finish with the slurry. I learned that the hard way after a dinner party when my mushrooms looked sad, but the sauce rescued them.

Conclusion

If you want to see another take on this style of Bok Choy and Mushroom Stir Fry, I often cross-reference recipes like Bok Choy and Mushroom Stir Fry – Omnivore’s Cookbook for plating inspiration and different mushroom choices. For a Sichuan-influenced version with a brighter heat profile, this Bok Choy and Mushroom Stir Fry – China Sichuan Food is a great read. Give this simple routine a try and make it yours the way I did: one slightly burned skillet at a time, with plenty of tasting and a willingness to tweak.