Garlic-Ginger Mushrooms and Bok Choy Stir Fry
Prep: 20 minutes
Are you trying to eat more vegetables? This garlic-ginger mushrooms and bok choy stir fry recipe makes it easy.
Bok choy is a type of Chinese white cabbage that is rich in nutrients and vitamins A, B6, C and K. It has a mild flavor and can be cooked different ways, or you can also eat it raw.
Substitute shiitake mushrooms for your favorite alternative, or add other protein, such as thinly sliced chicken, steak or tofu for a one-pan meal to serve over rice!
4 teaspoons vegetable oil
8 ounces shiitake mushrooms, cleaned, stemmed and sliced
2 cloves garlic, finely chopped
2 teaspoons ginger, finely grated
2 tablespoons reduced-sodium soy sauce
4 scallions, thinly sliced
2 bok choy, stemmed and sliced length-wise
2 teaspoons sesame oil
- Heat half of the oil in a large wok or nonstick skillet over high heat until shimmering.
- Add the mushrooms, garlic and ginger and cook until the mushrooms are browned, about 5 minutes. Transfer to a plate.
- Add the remaining oil, soy sauce, scallions, bok choy and onion and cook, stirring constantly, until crisp-tender, about 2 minutes.
- Return the mushrooms to the wok and toss everything together.
- Drizzle with the sesame oil and serve over steamed brown rice.