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Bok Choy with Oyster Mushrooms

Bok Choy with Oyster Mushrooms

Crisp-Tender Bok Choy with Golden King Oyster Mushrooms

The secret to restaurant-quality bok choy is the quick blanch that keeps the stems crisp while the leaves turn silky. Meaty king oyster mushrooms get deeply golden in the wok, creating the perfect contrast to the bright green vegetables.

ChineseAsianLunchDinnerSide DishVegetarianVeganGluten FreeDairy FreeQuick MealsHealthyStir Fry
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultyeasy

Ingredients

  • 1 lbbok choy, baby or regular
  • 8 ozking oyster mushrooms, sliced into thick rounds
  • 4 slicefresh ginger, sliced thin
  • water for blanching
  • neutral oil for cooking, divided

Sauce

  • 1 tbspvegan oyster sauce
  • ½ cupwater
  • 2 tspcornstarch

Instructions

  1. Cut larger bok choy into quarters lengthwise, smaller heads in half. Rinse thoroughly under cold water, paying special attention to the base where dirt likes to hide between the leaves.
  2. Fill a large pot with water and bring to a vigorous boil. Add a splash of oil and a generous pinch of salt — this keeps the bok choy bright green and seasons it from the inside.
  3. Drop the bok choy into the boiling water and blanch for exactly 1 minute. The stems should be crisp-tender, not soft. Immediately lift out with tongs, give a good shake to remove excess water, and transfer to a plate.
    ⏱ 1 min
  4. Get your wok screaming hot over high heat, then add 1 tablespoon of oil. It should shimmer and move freely around the pan.
  5. Toss in the ginger slices and stir constantly until they release their aroma — about 30 seconds. Add the mushroom slices and let them sear undisturbed for 1-2 minutes before stirring, so they develop a golden crust.
  6. Add the blanched bok choy to the wok along with the vegan oyster sauce. Toss everything together quickly to coat evenly.
  7. Keep the heat high and stir-fry vigorously for 1-2 minutes. The bok choy should heat through without getting soggy.
    ⏱ 1 min 30 sec
  8. Whisk the water and cornstarch together until smooth, then pour into the center of the wok. Stir constantly as the sauce bubbles and thickens to coat everything with a glossy finish. Serve immediately while everything is still hot and crisp.