Ingredients
- Bok choy, chopped: 1 pound
- Mushrooms, sliced: 8 ounces
- Garlic, minced: 2 cloves
- Ginger, minced: 1 teaspoon
- Soy sauce: 2 tablespoons
- Oyster sauce: 1 tablespoon
- Sesame oil: 1 teaspoon
- Vegetable oil: 2 tablespoons
Instructions
- Step 1: Heat vegetable oil in a large wok or skillet over high heat.
- Step 2: Add minced garlic and ginger to the hot oil and stir-fry for about 30 seconds until fragrant.
- Step 3: Add the sliced mushrooms to the wok and stir-fry for 3-5 minutes until they begin to soften and brown.
- Step 4: Add the chopped bok choy to the wok and stir-fry for another 3-5 minutes until the bok choy is wilted but still slightly crisp.
- Step 5: Pour in the soy sauce and oyster sauce, then stir well to combine all the ingredients. Cook for 1 minute.
- Step 6: Drizzle with sesame oil and stir to combine. Serve hot.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For best results, reheat this stir-fry in a wok or skillet over medium heat, adding a splash of water if needed.
- Serve this vibrant stir-fry over steamed rice or noodles for a complete and satisfying meal.
- Don't overcrowd the wok; stir-fry in batches if necessary to ensure the vegetables brown nicely instead of steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American