Delight in a vibrant stir fry where tender bok choy and earthy mushrooms combine with a tangy ginger garlic tamari sauce. Rice vinegar, maple syrup, and a hint of chili add balanced brightness, creating a comforting dish. This vegan, gluten-free meal is quick, versatile, and perfect for a weekday dinner.

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I created this Bok Choy And Mushroom Stir Fry for those busy weeknights when you need something healthy and flavorful fast. In this recipe I use 1 lb baby bok choy, washed and halved lengthwise, and 8 oz slices of shiitake or cremini mushrooms.

I believe these ingredients offer a great mix of textures and nutrition; the bok choy gives you vitamins A and C while the mushrooms add protein and antioxidants. I also mix minced garlic and grated fresh ginger into a gingery garlicky brown sauce along with tamari sauce, rice vinegar, and a touch of maple syrup for balance.

Combining 1/4 cup water and 1 tsp cornstarch helps thicken the sauce, and I finish it with toasted sesame oil, salt, pepper, and a pinch of red chili flakes for heat if desired. This dish reminds me of some classic Asian cooking styles I love, and it works well as either a main or side over steamed rice.

Why I Like this Recipe

I love this recipe because it’s super quick and easy to throw together when I’m super hungry and don’t have a lot of time to cook. I like it cause the flavors mix really well, with the ginger and garlic giving a nice kick and the sauce being both tangy and a little sweet. I dig that it’s healthy and flexible too since it’s vegan and can be made gluten free so I don’t have to worry too much about my diet. Plus, the veggies stay crunchy and a bit tender at the same time which makes eating it really satisfying.

Ingredients

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Baby bok choy is loaded with fiber and vitamins, making it a healthy green base.
Mushrooms bring in protein and antioxidants while lending a rich, earthy flavor.
Garlic gives a lovely savory punch and natural anti-inflammatory benefits.
Fresh ginger adds tangy zest and helps with digestion, elevating the taste.
Tamari sauce enhances an umami flavor with saltiness, keeping the dish gluten free.
Rice vinegar imparts a slight sourness that nicely balances savory flavors.
Red chili flakes offer a spicy kick that brightens up the whole dish.
Maple syrup or sugar adds a subtle sweetness to balance the tang and spice.
A cornstarch slurry thickens the sauce and gives it a silky texture.
Toasted sesame oil adds a toasty aroma and rich flavor, uniting all ingredients perfectly.

Ingredient Quantities

1 lb baby bok choy, washed and halved lengthwise

8 oz mushrooms (shiitake or cremini), cleaned and sliced

2 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp tamari sauce (or gluten-free soy sauce)

1 tbsp rice vinegar

1 tsp maple syrup or sugar

1/4 cup water

1 tsp cornstarch

1-2 tbsp toasted sesame oil (or any cooking oil you prefer)

Salt and pepper to taste

Optional pinch of red chili flakes for a little heat

How to Make this

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1. In a small bowl, mix together 2 tbsp tamari sauce, 1 tbsp rice vinegar, 1 tsp maple syrup (or sugar), 1/4 cup water, 1 tsp cornstarch, a pinch of salt, pepper and if you like, a pinch of red chili flakes; set aside.

2. Heat 1-2 tbsp toasted sesame oil in a large pan or wok over medium-high heat.

3. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger to the pan and stir-fry for about 30 seconds until you smell that nice aroma.

4. Toss in the 8 oz sliced mushrooms and cook them for around 3-4 minutes until they start to get soft.

5. Put in the 1 lb halved baby bok choy, placing the cut sides down first, and stir-fry for 2-3 minutes until they begin to wilt.

6. Pour your pre-made sauce mixture into the pan and mix everything well, letting it simmer until the sauce thickens and nicely coats the veggies.

7. Give it a taste and add any extra salt or pepper if needed.

8. Remove from heat and serve hot over steamed rice either as a filling main dish or a side.

Equipment Needed

1. Measuring spoons for the tamari sauce, rice vinegar, maple syrup, and cornstarch
2. Measuring cup for the water
3. A small bowl to mix the sauce ingredients
4. A knife and cutting board for halving the baby bok choy and slicing the mushrooms
5. A garlic mincer or just the knife to mince the garlic cloves
6. A grater for the fresh ginger
7. A large pan or wok for stir-frying
8. A spatula or wooden spoon for stirring the veggies
9. A rice steamer or pot with a lid to cook the rice

FAQ

Q: Can i substitute ingredients like tamari sauce with regular soy sauce?

A: Yeah, you can use regular soy sauce if you dont have tamari sauce handy. They both add a similar savory flavor to the dish.

Q: Should i use shiitake or cremini mushrooms ?

A: Either works great but if you cant find one then just go with whatever you like most. Both will give a good depth of flavor.

Q: How do i know when the bok choy is done cooking?

A: The bok choy should get tender and still keep a bit of crunch. Watch closely cause it can overcook if left in too long.

Q: Can i add other veggies or proteins to this stir fry?

A: Sure thing, you can add a few extra veggies or even some tofu or chicken if you want a heartier meal. Just be careful to adjust the cooking times.

Q: What should i do if the sauce seems too thick or too thin?

A: If the sauce is too thick, add a bit more water, and if its too runny, you can mix a little more cornstarch with water and stir it in.

Bok Choy And Mushroom Stir Fry Recipe Substitutions and Variations

If you cant find tamari sauce, try using coconut aminos instead its a great gluten-free option
Don’t have rice vinegar? Apple cider vinegar works pretty good as a substitute
If you’re out of maple syrup or sugar, a bit of honey or agave nectar can do the trick
No baby bok choy on hand? Napa cabbage or even Swiss chard can give you a similar crunch
If shiitake or cremini mushrooms aren’t available, button mushrooms make a decent replacement

Pro Tips

1. When you’re stirfrying the garlic and ginger, be careful not to overcook them cuz they can turn bitter if they burn.
2. Make sure your pan is really hot before adding the veggies so they sear fast and keep some crunch instead of getting mushy.
3. Prep all your ingredients before you start cooking because when you actually cook this dish, it comes together so fast and you don’t wanna be running around.
4. Once you pour in the sauce, keep stirring constantly so that the cornstarch blends in smooth and doesn’t form clumps.