Ingredients
- Bok Choy, chopped: 1 large head
- Mushrooms, sliced: 8 oz
- Garlic, minced: 2 cloves
- Ginger, minced: 1 teaspoon
- Soy Sauce: 2 tablespoons
- Sesame Oil: 1 tablespoon
- Vegetable Oil: 2 tablespoons
- Cornstarch: 1 teaspoon
Instructions
- Step 1: Heat vegetable oil in a large skillet or wok over medium-high heat.
- Step 2: Add the minced garlic and ginger to the hot oil and stir-fry for about 30 seconds, until fragrant. Be careful not to burn.
- Step 3: Add the sliced mushrooms to the skillet and stir-fry for 5-7 minutes, until they are softened and slightly browned.
- Step 4: Add the chopped bok choy to the skillet and stir-fry for 3-5 minutes, until the bok choy is wilted but still crisp-tender.
- Step 5: In a small bowl, whisk together the soy sauce, sesame oil, and cornstarch. Pour the sauce over the bok choy and mushrooms and stir-fry for another minute, until the sauce has thickened slightly.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results when reheating, stir-fry over medium heat with a splash of water to prevent sticking.
- Serve this vibrant stir-fry over steamed rice or quinoa for a complete and satisfying meal.
- Don't overcrowd the pan; stir-fry in batches if needed to ensure even cooking and prevent steaming of the vegetables.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American