Directions
- 1Heat oil in a large wok or pan over medium-high heat.
- 2Sauté mushrooms for 4–5 minutes until browned and slightly crispy.
- 3Add garlic and ginger, stir for 20–30 seconds until fragrant.
- 4Add bok choy stems first; stir-fry 2 minutes.
- 5Add bok choy leaves, soy sauce, oyster sauce, vinegar, chili, and water/broth.
- 6Toss and cook 2–3 minutes until leaves wilt and everything is glossy.
- 7Taste, adjust seasoning, and remove from heat.
- 8Garnish and serve hot.
Ingredients
- 2 tbsp sesame oil or neutral oil
- 250 g mushrooms (shiitake, button, or oyster), sliced
- 3 cloves garlic, finely minced
- 1 tsp fresh ginger, grated
- 2 heads bok choy, chopped (separate stems & leaves)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce
- 1 tsp rice vinegar or lemon juice
- 0.5 tsp chili flakes or chili oil
- 1 tbsp water or vegetable broth
- sesame seeds
- green onions
Equipment
wokpan
Tips
- Optional garnish: sesame seeds, green onions
- Optional: oyster sauce can be omitted for vegan
- Taste, adjust seasoning, and remove from heat.
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