Bok Choy and Mushrooms in Oyster Sauce
A quick and easy Asian-inspired side dish featuring tender baby bok choy and savory mushrooms stir-fried in a rich, umami-packed oyster sauce. Perfect for busy weeknights, this flavorful veggie dish comes together in under 20 minutes and pairs beautifully with rice or noodles. Garnished with sesame seeds and green onions for extra flavor and texture!
Ingredients
- 1 lb baby bok choy, rinsed and halved
- 8 oz mushrooms, sliced (shiitake, button, or your favorite type)
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced (optional)
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- Sesame seeds (for garnish)
- Sliced green onions (for garnish)
Directions
- 1
Rinse the bok choy thoroughly under running water to remove any dirt or sand. Halve them lengthwise. Slice the mushrooms and mince the garlic and ginger.
- 2
In a large skillet or wok, heat the vegetable oil over medium-high heat.
- 3
Add the minced garlic and ginger (if using) to the skillet. Sauté for about 30 seconds, or until fragrant.
- 4
Add the sliced mushrooms to the skillet and stir-fry for 3-4 minutes until they start to soften and release their moisture.
- 5
Add the bok choy halves to the skillet. Stir-fry for another 3-5 minutes until the bok choy is tender but still crisp.
- 6
Pour in the oyster sauce and soy sauce. Stir well to coat the vegetables evenly. Cook for an additional 1-2 minutes until the sauces are heated through.
- 7
Drizzle sesame oil over the vegetables and stir to combine. Season with salt and pepper to taste.
- 8
Transfer the dish to a serving platter. Garnish with sesame seeds and sliced green onions. Serve hot and enjoy!