Easy Bok Choy Stir Fry With Mushrooms

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Bok Choy Stir Fry With Mushrooms

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 3
Calories: 236kcal



  • ½ Tbsp. vegan oyster sauce
  • ½ Tbsp. Chinese cooking wine
  • 1 tsp. light soy sauce
  • 1 tsp. toasted sesame oil
  • ½ tsp. maple syrup


  • 6 baby bok choy washed and halved lengthwise
  • 6 oz. oyster mushrooms stems removed and sliced
  • 4 oz. broccoli stems peeled into thin strips
  • 1 large carrot peeled into thin strips
  • 3 cloves garlic minced
  • 1 tsp. minced ginger
  • 1 Tbsp. vegetable oil

For serving:

  • 3 Tbsp. each freshly chopped chives
  • 3 Tbsp. crushed roasted salted peanuts
  • Lime wedges
  • Optional: 6 oz. prepare dried rice noodles or rice plus more soy sauce


  • All ingredients ready? Let's begin!
  • In a bowl, mix all the ingredients to make the sauce and set aside.
  • Heat up vegetable oil in a pan or wok on medium-high heat. Add ginger and garlic and fry until fragrant (about 1 minute).
  • Toss in broccoli and mushrooms and cook until the mushrooms soften.
  • Give the pan a shake and add the bok choy.
  • Cook, stirring, for about 2-3 minutes.
  • Uncover, and add the carrots and sauce, and toss and coat the vegetables.
  • Taste and adjust the seasonings if needed.
  • Serve with optional rice or rice noodles, and about a tablespoon of chives and crushed peanuts per plate, plus some lime wedges for spritzing. Enjoy!


Calories: 236kcal | Carbohydrates: 19g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 409mg | Potassium: 507mg | Fiber: 7g | Sugar: 6g | Vitamin A: 15407IU | Vitamin C: 149mg | Calcium: 323mg | Iron: 3mg

This vegan bok choy stir fry with mushrooms is a speedy, simple, healthy lunch or dinner idea. I love pairing bok choy stir fry with noodles or some fluffy basmati rice. Who doesn’t love a recipe that is nutritious, satisfying, delicious, and ready in under 20 minutes?

Why We Love This Bok Choy Stir Fry With Mushrooms

If that intro didn’t convince you already, we’ve got several more arguments for why this is the best bok choy stir fry recipe you’ll ever make. 

All the vegetables in this recipe are fresh and it’s chockfull of leafy greens. Research has shown that the consumption of approximately one serving of green leafy vegetables per day can help to slow cognitive decline with aging. In other words, leafy greens will keep your mind sharp. 

Bok choy and broccoli are also great for your physical health. Eating green leafy vegetables can also prevent nonalcoholic fatty liver disease. So, don’t underestimate the power of leafy greens and get your daily dose with this delicious bok choy stir fry. 

Now, green leafy veggies are not the only power foods in this easy vegan stir fry recipe. Oyster mushrooms may improve glucose and lipid metabolism, blood pressure, body weight, and appetite sensations. All of this helps prevent cardiometabolic diseases. 

Of course, most of us eat not only for health benefits but also for our taste buds. This bok choy stir fry is sweet, savory, and spicy all at once thanks to the flavorful sauce, garlic, and ginger. The soy sauce and oyster sauce give this dish plenty of umami love.

Also, the vegetables are perfectly crisp and tender because who likes overcooked mushy veggies? That’s just sad. You only need to fry the veggies for 2-3 minutes so that they soak up the flavors of the sauce and cook to perfection.

The crushed salted and toasted peanuts take this bok choy stir fry to the next level. I started adding some on top of my stir fries when serving and wow. The nuts add this incredible crunch and flavor to the dish that you don’t want to miss.

Finally, bok choy stir fry is an endlessly versatile dish. You can add any veggies you like and you can serve it with noodles, rice, or together with other Asian main dishes such as these Homemade Pork Belly Banh Mi or this tasty Homemade Miso Glazed Tofu.

What Do I Need To Make Bok Choy Stir Fry With Mushrooms?

To make a perfect stir fry, first, you need an amazing sauce:

  • ½ Tbsp. vegan oyster sauce (or regular oyster sauce if not vegan)
  • ½ Tbsp. Chinese cooking wine (or dry sherry)
  • 1 tsp. light soy sauce (tamari or shoyu sauce works as well)
  • 1 tsp. toasted sesame oil (or regular vegetable oil)
  • ½ tsp. maple syrup (or another sweetener of choice)

Now that we’ve got our sauce, let’s assemble the ingredients for the stir-fry:

  • 6 baby bok choy (washed and halved lengthwise)
  • 6 oz. oyster mushrooms, stems removed and sliced
  • 4 oz. broccoli stems, peeled into thin strips
  • 1 large carrot, peeled into thin strips
  • 3 cloves garlic, minced
  • 1 tsp. minced ginger
  • 1 Tbsp. vegetable oil

For serving: 

  • 3 Tbsp. each chopped chives and crushed roasted salted peanuts
  • Lime wedges for spritzing
  • Optional: 6 oz. dried noodles of choice or rice (cooked according to package instructions + more soy sauce to serve)

How To Make Bok Choy Stir Fry

Bok choy stir fry is super easy to make. The most difficult part is probably washing the bok choy and that’s also a piece of cake. 

Step 1: Wash and slice the bok choy

  • Cut off any parts near the stem to be able to wash off the dirt easily. 
  • Remove each individual stem and place the bok choy in a large bowl of water.
  • Scrub the bottom of each stem closest to the root with your fingers. Dirt usually builds up here. Rinse thoroughly under running water.
  • If you have time, soak the bok choy for at least 30 minutes to remove any plausible pesticides or insecticides.
  • Slice the white part of the stems lengthwise in half and stop at the leaves.

Step 2: Make the sauce

In a medium bowl, combine the oyster sauce, Chinese cooking wine, light soy sauce, toasted sesame oil, and maple syrup. Set aside.

Step 3: Assemble the ingredients and cook the stir-fry

Make sure you have all your ingredients ready to go – mushrooms de-stemmed and chopped, carrots and broccoli stems peeled, and garlic and ginger minced.

Heat 1 tablespoon of vegetable oil in a wok or large skillet on medium-high heat. Once hot, add the minced ginger and garlic and fry for 1 minute, until fragrant.

Step 4: Toss in Veggies & Sizzle Your Stir-Fry to Perfection

Toss in mushrooms and broccoli and cook until the mushrooms soften (about 2 minutes). Give the wok or pan a good toss or shake. Then add the bok choy and cook, stirring, for 2-3 minutes. Just until tender but still crisp.

Step 5: Blend Carrots, Sauce & Season to Unite Flavors

Now, add the peeled carrots and the sauce and mix to coat all vegetables evenly.

Step 6: Fine-Tune Seasonings for a Flavorful Finish

Taste and adjust seasonings if necessary.

Step 7: Plate Over Noodles or Rice, Garnish & Savor the Feast

Serve over prepared rice noodles, soba noodles, or fluffy basmati rice. Top with a tablespoon each of chopped salted roasted peanuts and fresh chives, plus some lime wedges for spritzing. Dig in!

Notes & Tips

  • If adding rice noodles, pre-soak them in boiling water for 1 minute and then add them together with the sauce and carrots. Stir and finish cooking in the sauce until tender.
  • The stir-fry comes together quickly so do make sure you have all your ingredients prepped. This will help avoid over-cooking the vegetables. We want them to be tender, but not mushy.
  • Regular oyster sauce is not vegan, so make sure you use vegan oyster sauce if you want to keep this recipe vegan. Alternatively, substitute it with more light soy sauce.
  • If you need this bok choy stir fry with oyster sauce to be gluten-free, use gluten-free soy sauce and oyster sauce. The rest of the ingredients are naturally celiac-safe.
  • To make this stir-fry spicier, you can add red chili flakes at the end or fresh chili pepper with the garlic and ginger. Or simply drizzle your favorite hot sauce such as homemade sriracha (or one of these 10 best store-bought sriracha sauces).
  • I love using toasted sesame oil because it adds a nutty flavor to the stir fry. We have tasted a lot of brands to find the Best Toasted Sesame Oils out there. But if you’re looking for an alternative, we’ve got you covered in this Best Sesame Oil Substitutes article. 
  • I know some people aren’t fans of ginger, but don’t worry, you can replace ginger with more garlic. Or omit it entirely. Similarly, if you dislike garlic, you can substitute more ginger. Both are amazing immune-system boosters.
  • You can prepare more sauce and store it in the fridge for weeks. Then you can make a flavorful stir-fry whenever you wish with even less prep time. I also like to mince garlic and ginger in bulk and store it in the fridge to easily add to recipes. 
  • This bok choy stir-fry is best served fresh, but you can store leftovers in the fridge for 2-3 days. If you like this recipe, make sure to try our other bok choy recipes such as this Vegan Tofu Bok Choy Stir-Fry With Rice or our Lacto-fermented Bok Choy Kimchi.

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