15-minutes Crisp Stir-fry Bok Choy Recipe With Mushrooms

Crisp-tender baby bok choy recipe with savory shiitake and enoki mushrooms. This tasty Chinese side recipe is the perfect way to add fiber to dinner within minutes.

I’m not a vegan. But I definitely love my veggies. Honestly, I don’t think I’m gonna survive a day without green-leaf vegetables.

That’s why I’m always on the hunt for new ways to cook my favorite greens. Bok choy is one of the guinea pigs for new recipes.

As a common vegetable on the Chinese table, bok choy is what I grow up eating. The mild sweetness makes it perfect for stir-frying or as a side for soup or chicken.

Quick and yummy stir-fry bok choy recipe - CookLikeAsian.com1

I’m not so much of a salad person and I definitely don’t want any more hassle after a day’s work. So today I’m walking you through a bok choy recipe that takes 15 minutes from start to finish.

Preparations for this bok choy recipe

Quick and yummy stir-fry bok choy recipe - CookLikeAsian.com4

If you’ve never cooked bok choy before, I talked about how to choose, store and prepare bok choy here in steps.

For this stir-fry bok choy recipe, here are a few things to do before cooking:

Quick and yummy stir-fry bok choy recipe - CookLikeAsian.com2
  1. Separate the leaves of baby bok choy. Remove the stems or any wilted, brown leaves.
  2. Rinse the baby bok choy with running water. Set aside for later.
  3. Remove the stems from both the shiitake and enoki mushrooms. Rinse and set aside. (If you are using dried shiitake mushrooms, soak in water for 30 minutes in advance)
  4. Blanch the bok choy and mushrooms in boiling water for 2 minutes and then drain in a bowl.
  5. Mince the garlic and set aside.

Note: If you want your bok choy to be crunchier, you can blanch just the mushrooms.

How to cook bok choy

  1. Add olive oil to a wok or a large frying pan and heat over medium-high.
  2. Add garlic, stirring for 30 seconds or till fragrant.
  3. Pour in shiitake mushroom and enoki mushroom separately with a 3-minute gap in between. Shittake mushroom takes longer to cook and soften.
  4. When the mushrooms start to turn brown and release water, add in the bok choy and stir frequently.
  5. Add in oyster sauce and mix with all the ingredients. Stir till bok choy softens.
  6. In a separate bowl, mix corn starch with water. Add the mixture in the pan and stir for a bit more till sauce thickened.
  7. Serve with a main dish or jasmine rice if desired.
Quick and yummy stir-fry bok choy recipe - CookLikeAsian.com3

What to serve with bok choy

Bok choy absorbs the flavor of other ingredients and condiments, making it a perfect ingredient for savory recipes.

It’s low-calorie and low-carb. If you are on a keto diet or low-carb diet, bok choy is going to be your next best friend.

Here are 13 more ways to cook bok choy as a side, salad or a main dish.

Yield: 1

One-pot braised soy sauce chicken with carrot and yam

One-pot braised soy sauce chicken with carrot and yam

Classic and authentic Cantonese braised chicken dish. Fall in love with the flavor and tenderness with this rice cooker soy sauce chicken recipe.

Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour

Ingredients

  • Half Whole Chicken
  • 1 tbsp olive oil
  • 1 tbsp sugar
  • 1.5 cups soy sauce
  • 1 tbsp fresh ginger, sliced
  • 1 cup water
  • 3 cloves garlic, peeled and washed
  • 3 star anise
  • 3 dried bay leaves
  • 1 cup fresh yam, chopped
  • 1 large carrot, chopped
  • 1 tbsp Shaoxing wine
  • Salt, to taste

Instructions

Preparations

  1. Cut chicken in half. Remove the innards, rinse and dry with kitchen towel.
  2. In a bowl, mix together olive oil, Shaoxing wine, sugar, salt and soy sauce. Rub the chicken thoroughly in the marinade ingredients and set aside for 30 minutes.
  3. Peel off the skin of garlic and ginger. Slice ginger into large thin pieces.
  4. Peel the carrot and fresh yam. Cut into small trunks.
  5. Rinse dried bay leaves and star anise with running water.

Cooking Instructions

  1. Cover the bottom of the rice cook with ginger slices and garlic.
  2. Pour the chicken marinade into the rice cooker. Press cook button and cook for 3 minutes till fragrant.
  3. Put chicken in the cooker with 0.5 cup of water, star anise and dried bay leaves. Set cooking time to 12 minutes and press start.
  4. Once done, open the cooker and add in yam and carrot with the remaining half cup of water. Stir a little to make sure all ingredients are bathed in the sauce.
  5. Cook for another 10 minutes in the rice cooker.
  6. Transfer chicken, yam and carrot to a large plate.
  7. Chop the halved chicken into pieces. Pour the sauce in the cooker onto the plate and serve with jasmine rice.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 324 Total Fat: 14g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 66mg Sodium: 5327mg Carbohydrates: 20g Fiber: 3g Sugar: 4g Protein: 29g

So here you go. Within minutes you’ll have a perfect Chinese dish to go with your main course.

If you’ve made it, tell me about it in the comments!

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