If you’re looking for a quick and healthy side dish that doesn’t skimp on flavor, this Stir-Fried Baby Bok Choy with Garlic and Mushroom Sauce is a total game-changer.
It’s savory, garlicky, and umami-packed—ready in just 10 minutes but full of restaurant-quality taste.
This is one of those dishes I keep coming back to when I want something vibrant, light, and comforting all at once.
Why You’ll Love This Recipe
Ready in under 15 minutes – Great for busy weeknights.
Healthy and low-carb – Packed with greens and no added sugar.
Big flavor, minimal ingredients – Just a few pantry staples needed.
Pairs well with everything – From rice bowls to grilled meats.
Elegant and simple – A beautiful dish without the fuss.
What You’ll Need (Ingredient Highlights)
Baby bok choy – Tender and crisp, perfect for stir-frying.
Garlic – Freshly minced garlic builds a bold, aromatic base.
Soy sauce – Adds depth and saltiness.
Chinese mushroom sauce – A rich umami boost that transforms the dish.
Sesame seeds – Light crunch and nutty finish.
Red pepper flakes (optional) – For a subtle kick of heat.
Pro Tips Before You Start
Blanch and shock – This quick step locks in that vibrant green color.
High heat is key – Stir-frying over high heat ensures crisp-tender texture.
Prep all ingredients – Things move fast once the pan is hot, so have everything ready.
Don’t skip the mushroom sauce – It’s the secret to rich flavor without meat or broth.
How to Make Stir-Fried Baby Bok Choy – Step by Step
Step 1: Blanch the Bok Choy
Bring a large pot of salted water to a boil.
While it heats, prep a bowl of ice water.
Boil the bok choy for just 1 minute, then immediately transfer to the ice bath.
Once cool, drain and pat dry with paper towels.
Step 2: Stir-Fry the Garlic
Heat canola or vegetable oil in a skillet over high heat.
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Step 3: Sear the Bok Choy
Add the blanched bok choy to the skillet and stir-fry for 2–3 minutes until lightly browned and coated in garlic oil.
Step 4: Add the Sauces
Stir in the soy sauce and mushroom sauce.
Toss well and cook for another minute to coat everything evenly.
Step 5: Garnish and Serve
Transfer to a serving plate.
Season with salt and pepper, sprinkle with sesame seeds, and optionally add red pepper flakes for heat.
Serve hot!
What to Serve It With
Steamed jasmine rice – Classic and comforting.
Grilled salmon or tofu – Perfect protein pairing.
Stir-fried noodles – For a full Asian-inspired dinner.
Miso soup – Makes a light, balanced meal.
Spicy Korean gochujang chicken – A bold contrast to this mellow side.
Variations / Substitutions
Add mushrooms – Toss in shiitake or cremini for heartiness.
Use tamari or coconut aminos – For gluten-free options.
Swap in spinach or kale – If bok choy isn’t available.
Add ginger – A few slices will brighten and warm the flavor.
Make it spicy – Use chili oil instead of plain oil for a fiery kick.
Storage & Leftovers
Refrigerate – Store in an airtight container for up to 3 days.
Reheat – Gently warm in a skillet with a splash of water to revive the texture.
Do not freeze – Bok choy becomes watery and mushy after thawing.
FAQs
Can I use full-size bok choy instead of baby?
Yes, just slice it into bite-sized pieces before blanching.
Is mushroom sauce the same as oyster sauce?
Not exactly. Mushroom sauce is vegetarian and has a deep, earthy flavor, while oyster sauce is seafood-based.
Can I skip the blanching step?
Technically, yes—but blanching helps keep the bok choy tender and vibrant.
What oil works best for stir-frying?
Canola, vegetable, or peanut oil are all great options with high smoke points.
How spicy is this dish with red pepper flakes?
Mildly spicy—you can adjust to your preference or omit entirely.
Does this dish pair well with noodles?
Absolutely! It’s delicious tossed with udon or soba.
Is it suitable for meal prep?
Yes, though it’s best eaten within 2–3 days for optimal texture.
Final Thoughts
This Stir-Fried Baby Bok Choy with Garlic and Mushroom Sauce is proof that vegetables don’t have to be boring.
It’s full of flavor, texture, and visual appeal. Whether you’re serving it as a side or part of a veggie-forward meal, it’s a winner every time.
Stir-Fried Baby Bok Choy
Ingredients
- ½ pound of baby bok choy
- 2 teaspoons of canola or vegetable oil
- 2 cloves garlic minced
- ½ tablespoon soy sauce
- ½ tablespoon Chinese mushroom sauce
- Salt and pepper to taste
- Sesame seeds for garnish
- Optional: Crushed red pepper flakes
Instructions
- Bring a large pot of salted water to a boil.
- Prepare a bowl of ice water. Boil bok choy for 1 minute. T
- ransfer to the ice bath. Drain and pat dry.
- Heat oil in a skillet over high heat. Add garlic, stir-fry for 30 seconds.
- Add bok choy and cook 2–3 minutes, until starting to brown.
- Add soy sauce and mushroom sauce. Stir and cook for 1 more minute.
- See full steps with tips & photos → https://mischacrossing.com/stir-fried-baby-bok-choy/
Notes
warm.
