▶️Ingredients:
4 cups bok choy, chopped
2 cups mushrooms, sliced (button or cremini)
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tbsp vegetable oil
1/2 tsp sugar
1/4 tsp black pepper
1 tbsp water
1 tsp cornstarch
1 tbsp green onions, sliced (for garnish)
1 tsp sesame seeds (optional garnish)
▶️Directions:
Wash and chop the bok choy into bite-sized pieces, separating stems and leafy tops.
In a small bowl, mix soy sauce, oyster sauce, sugar, black pepper, water, and cornstarch. Stir well and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add garlic and ginger, stirring quickly for about 30 seconds until fragrant.
Add mushrooms and cook for 3–4 minutes until they begin to soften and release moisture.
Add the bok choy stems first and stir-fry for 2 minutes.
Add the leafy tops of the bok choy and cook for another 1–2 minutes until wilted but still bright green.
Pour in the prepared sauce and stir continuously until the vegetables are evenly coated and the sauce thickens slightly.
Drizzle sesame oil over the stir fry and give it one final toss.
Remove from heat and garnish with green onions and sesame seeds before serving.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Kcal: 120 kcal | Servings: 4 servings
