Ingredients
Scale
- 3 cups fresh bok choy, chopped
- 2 cups sliced mushrooms (button or shiitake)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons soy sauce or tamari for gluten-free option
- 1 teaspoon sesame oil
- Optional toppings: sesame seeds, chopped scallions
Instructions
- Start by thoroughly washing the bok choy and mushrooms. Chop the bok choy into bite-sized pieces and slice the mushrooms thinly.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Add the sliced mushrooms to the skillet, sautéing for 3–4 minutes until they release their juices. Toss in the chopped bok choy and stir-fry for another 2–3 minutes until wilted and tender.
- Pour in the soy sauce and drizzle with sesame oil. Toss everything to coat evenly. Cook for an additional minute, then remove from heat.
- Garnish with sesame seeds and chopped scallions if desired. Serve hot over steamed rice, noodles, or your preferred grain.
Notes
- Ensure vegetables are chopped uniformly for quick cooking.
- You can substitute mushrooms with bell peppers, snap peas, or broccoli for variety.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or stir-fry briefly for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Vegetarian, Vegan-friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 150 kcal Kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg