Mushrooms and Bok Choy

Name: Mushrooms and Bok Choy
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 2 tbsp water; 2 tbsp soy sauce; 1 tbsp vegetarian oyster sauce; 1 tsp sugar; 0.25 tsp freshly ground black pepper; 0.5 tsp toasted sesame oil; 1 tbsp cornstarch; 2 tbsp cold water; 1 lb baby bok choy, stems trimmed and cut into bite-sized pieces; pinch salt; 2.5 tbsp peanut oil or neutral cooking oil; 1 lb brown mushrooms (cremini or baby bella), halved; 4 dried Chinese chili peppers; 2 garlic cloves, minced fine; 1 thumb fresh ginger (thumb-sized piece), peeled and minced; 2 green onions, sliced on the diagonal

Crispy Mushrooms and Bok Choy with Chili-Spiked Sauce

Brown mushrooms get properly caramelized while tender bok choy keeps its bright color and subtle crunch. The dried chilies bloom in hot oil, creating a fragrant base for the glossy sauce that brings everything together.

ChineseAsianDinnerSide DishVegetarianQuick MealsHealthyStir Fry

Prep15 min

Cook10 min

Total25 min

Servings4

Difficultyeasy

Ingredients

Sauce

2 tbspwater
2 tbspsoy sauce
1 tbspvegetarian oyster sauce
1 tspsugar
¼ tspfreshly ground black pepper
½ tsptoasted sesame oil

Slurry

1 tbspcornstarch
2 tbspcold water

Stir-Fry

1 lbbaby bok choy, stems trimmed and cut into bite-sized pieces
salt
2½ tbsppeanut oil or neutral cooking oil
1 lbbrown mushrooms (cremini or baby bella), halved
4 dried Chinese chili peppers
2 garlic cloves, minced fine
1 thumbfresh ginger (thumb-sized piece), peeled and minced
2 green onions, sliced on the diagonal

Instructions

Stir together all the sauce ingredients in a small bowl until the sugar dissolves completely. Having this ready means you can move quickly once the stir-frying starts.
In another small bowl, whisk the cornstarch with cold water until completely smooth with no lumps. This slurry will thicken the sauce at the very end.
Pour 1/4 cup water into your large skillet and bring to a boil over medium-high heat. Add the bok choy with a good pinch of salt, then cover immediately. The steam will brighten the greens while keeping them crisp.
⏱ 30 sec
Remove the lid and give the bok choy a quick stir, then cover again. Steam until the leaves are wilted but stems still have bite — they'll finish cooking later. Transfer everything to a serving platter.
⏱ 30 sec
Wipe out the skillet and crank the heat to high. Add 2 tablespoons of oil and let it shimmer, then add the mushrooms cut-side down in a single layer. Don't move them — they need this time to develop a golden crust.
⏱ 1 min
Flip the mushrooms and stir frequently, cooking until they're deeply browned and all their liquid has evaporated. This concentrated flavor is what makes the dish special.
⏱ 3 min
Push the mushrooms to one side of the pan and add the remaining oil to the empty space. Drop in the chili peppers, garlic, ginger, and green onions. Stir this aromatic mixture until the peppers darken and everything smells fragrant.
Toss everything together, then pour in the prepared sauce. Let it bubble and coat the mushrooms — the pan should be hot enough that it sizzles immediately.
⏱ 30 sec
Give the cornstarch slurry a final stir to recombine it, then drizzle it into the pan while stirring constantly. The sauce will thicken and turn glossy within seconds. Spoon over the bok choy and serve immediately.