I’ve been making this quick Garlic Mushroom Bok Choy Stir-Fry for weeknight dinners for years — it’s fast, bright, and turns simple vegetables into something savory and slightly addictive. In less than 15 minutes you get tender bok choy, meaty mushrooms, and a garlicky glaze that goes with rice, noodles, or a piece of pan-roasted fish. If you want a no-fuss side that still tastes restaurant-ready, this is the one. For a heartier plate, I sometimes serve it alongside garlic bread rolls to sop up the sauce.
Why you’ll love this dish
This stir-fry is the kind of weekday hero that checks a lot of boxes: fast, inexpensive, healthy, and adaptable. The contrast between the silky bok choy stems and the umami of browned mushrooms makes every bite interesting. It’s also a great way to get greens into picky eaters because the garlic and soy sauce round out the flavor.
“Crisp-tender greens, caramelized mushrooms, and a garlicky finish — restaurant flavors without the fuss.”
Why try it now: when you need a last-minute side, a light vegetarian main, or a quick way to use up produce that’s about to go past its prime.
How this recipe comes together
A quick overview so you know what to expect before starting:
- Heat a wide pan or wok so garlic sizzles without burning.
- Soften sliced mushrooms until they release and reabsorb their juices for deep flavor.
- Toss in chopped bok choy and stir-fry just until stems are tender-crisp.
- Finish with soy and sesame oils for seasoning — no thickening needed.
This recipe is essentially a high-heat, short-cook technique: develop flavor in the mushrooms first, then finish with the leafy greens so everything stays bright and not waterlogged.
What you’ll need
- 1 lb bok choy, washed and roughly chopped (separate stems from leaves if large)
- 8 oz mushrooms, sliced (cremini or baby bella work well; button mushrooms are fine)
- 4 cloves garlic, minced
- 2 tbsp soy sauce (use low-sodium if preferred)
- 1 tbsp olive oil (or neutral oil like canola)
- 1 tsp sesame oil (for finishing)
- Salt and pepper to taste
Ingredient notes and swaps:
- Swap soy sauce for tamari to make the dish gluten-free.
- Use toasted sesame oil sparingly — it’s potent and meant as a finishing flavor.
- If you want extra protein, fold in shredded leftover chicken (try pairing ideas like this honey garlic chicken) or add a handful of toasted cashews.
Directions to follow
- Prep: Rinse bok choy well — grit hides between the stems. Pat dry and chop. Clean mushrooms with a damp towel and slice. Mince garlic.
- Heat the pan: Warm a large skillet or wok over medium heat. Add 1 tbsp olive oil and swirl to coat.
- Sauté garlic: Add the minced garlic and cook 20–30 seconds until fragrant. Don’t let it brown.
- Cook mushrooms: Add the sliced mushrooms in a single layer if possible. Let them sit 1–2 minutes to brown, then stir. Cook 5–7 minutes until soft and the liquid mostly evaporates.
- Add bok choy: Toss in the chopped bok choy. Stir-fry 3–4 minutes until stems are tender but still slightly crisp; the leaves will wilt quickly.
- Season: Drizzle 2 tbsp soy sauce and 1 tsp sesame oil over the vegetables. Stir to combine and cook another 30 seconds so flavors meld.
- Finish: Taste and adjust with salt and pepper. Serve immediately while hot.
Short, punchy actions make the process fast — keep your pan hot and don’t overcrowd it to encourage browning.
Best ways to enjoy it
This stir-fry is versatile. Try:
- Over steamed jasmine or brown rice for a simple meal.
- Tossed with soba or udon noodles and a splash more soy for a quick noodle bowl.
- As a side to grilled salmon or roasted tofu.
- Plated on a bed of quinoa for a protein-packed lunch.
For an easy weeknight combo, serve it with the sweet and sticky notes of honey garlic chicken — the savory bok choy cuts the richness beautifully.
How to store & reheat
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 3 days.
- Reheat: Gently reheat in a skillet over medium heat with a splash of water or soy sauce to revive the moisture. Microwaving is fine for single portions, but watch for overcooking.
- Freeze: Not recommended — bok choy becomes limp and watery after freezing and reheating. If you must, freeze cooked mushrooms only; thaw and stir-fry with fresh bok choy at serving time.
Food safety tip: don’t leave cooked vegetables at room temperature longer than two hours. Cool quickly and refrigerate.
Pro chef tips
- Use a wide pan or wok so the vegetables have contact with the hot surface — that’s where flavor develops.
- Dry your bok choy after washing; excess water causes steaming rather than searing.
- Cook mushrooms first to develop Maillard browning; they’ll add savory depth.
- If the pan looks dry while sautéing mushrooms, add a teaspoon of oil — but avoid adding water.
- Reserve sesame oil for the end — cooking it will dissipate its aroma.
Creative twists
- Add heat: a pinch of crushed red pepper or a dash of chili oil.
- Make it saucier: whisk 1 tsp cornstarch with 2 tbsp water and add with the soy sauce for a glossy finish.
- Add protein: toss in cubed tofu, shrimp, or shredded chicken in the last minute.
- Swap greens: baby spinach, choy sum, or Chinese broccoli (gai lan) all work similarly.
- Finish with texture: top with toasted sesame seeds, chopped scallions, or crushed peanuts.
Helpful answers (FAQs)
Q: Can I use pre-washed bagged bok choy?
A: Yes — it’s a great time-saver. Make sure to pat it dry so you get a good sear instead of steaming.
Q: My mushrooms release a lot of water. How do I avoid a soggy stir-fry?
A: Cook mushrooms in a single layer and resist stirring for the first 1–2 minutes. Let the liquid evaporate; increase heat slightly if needed. Use a wide pan so moisture spreads out and cooks off.
Q: Is this dish vegan?
A: With the ingredients above it’s vegan. If you use oyster sauce or fish sauce as a variation, it becomes non-vegan — stick to soy or tamari for a vegan version.
Q: How long does prep and cook take?
A: Prep about 5–7 minutes if you’re efficient; cook time is around 8–10 minutes. Plan for a 15-minute total.
Q: Can I double the recipe?
A: Yes, but use a larger pan or cook in batches to avoid overcrowding. Browning and evaporation need space.
Conclusion
If you want more ideas and a different take on the same flavor combo, check out this related recipe for inspiration: Bok Choy and Mushroom Stir Fry – Omnivore’s Cookbook.
Garlic Mushroom Bok Choy Stir-Fry
Ingredients
Method
- Rinse bok choy well — grit hides between the stems. Pat dry and chop.
- Clean mushrooms with a damp towel and slice.
- Mince garlic.
- Warm a large skillet or wok over medium heat. Add 1 tbsp olive oil and swirl to coat.
- Add the minced garlic and cook 20–30 seconds until fragrant. Don’t let it brown.
- Add the sliced mushrooms in a single layer if possible. Let them sit 1–2 minutes to brown, then stir. Cook 5–7 minutes until soft and the liquid mostly evaporates.
- Toss in the chopped bok choy. Stir-fry 3–4 minutes until stems are tender but still slightly crisp; the leaves will wilt quickly.
- Drizzle 2 tbsp soy sauce and 1 tsp sesame oil over the vegetables. Stir to combine and cook another 30 seconds so flavors meld.
- Taste and adjust with salt and pepper. Serve immediately while hot.