This stir-fried baby bok choy with garlic and mushrooms is my go-to side dish when I want something fresh, flavorful, and ready in minutes.

The umami-packed garlic sauce clings to tender greens and mushrooms, making every bite comforting and craveable!

Why You’ll Love This Recipe

Quick and easy: Cooks in under 15 minutes

Nutritious and light: Packed with greens and fiber

Versatile: Great with rice, noodles, or grilled protein

Flavorful: Bold garlic, soy, sesame, and a rich mushroom finish

What You’ll Need (Ingredient Highlights)

Baby bok choy: Mild, slightly peppery greens that cook quickly

Mushrooms: Adds earthiness—shiitake or cremini work great

Garlic + Ginger: For an aromatic flavor base

Soy sauce & sesame oil: The core of the savory, nutty glaze

Cornstarch slurry: Thickens the sauce perfectly

Optional heat & oyster sauce: Adds kick and depth, if desired

Pro Tips Before You Start

Prep everything first: Stir-fries cook fast—have all ingredients ready.

Dry bok choy well: Too much water can dilute the sauce.

Use high heat: For a proper sear and bright vegetables.

Don’t overcrowd the pan: Cook in batches if needed.

How to Make Stir-Fried Bok Choy with Garlic Mushroom Sauce

Step 1: Prep the veggies

Slice bok choy in half lengthwise and clean thoroughly. Slice mushrooms.

Step 2: Sauté aromatics

Heat oil in a wok or skillet. Add garlic and ginger and stir-fry for 30 seconds until fragrant.

Step 3: Add vegetables

Toss in the bok choy and mushrooms. Stir-fry until they begin to soften.

Step 4: Add sauces and seasonings

Stir in soy sauce, sesame oil, oyster sauce (if using), and red pepper flakes.

Step 5: Thicken the sauce

Add the cornstarch slurry and cook until the sauce thickens and glazes the vegetables.

Step 6: Garnish and serve

Sprinkle with sesame seeds and enjoy hot!

What to Serve It With

Steamed jasmine or brown rice

Stir-fried tofu, tempeh, or grilled shrimp

Noodles tossed in soy-garlic sauce

A side to dumplings or egg rolls

Variations / Substitutions

Gluten-free: Use tamari instead of soy sauce.

Spicy: Add chili crisp or fresh Thai chilis.

Low sodium: Use reduced-sodium soy sauce.

Vegan: Skip oyster sauce or use a vegan alternative.

Storage & Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently in a skillet or microwave with a splash of water.

FAQs

Can I use full-sized bok choy instead of baby bok choy?
Yes, just slice it into smaller pieces for quicker cooking.

What kind of mushrooms work best?
Cremini, shiitake, or even button mushrooms are all great options.

Do I need oyster sauce?
It adds richness but is optional. You can skip it or use a vegan version.

How do I keep bok choy from getting soggy?
Use high heat and don’t overcook. Stir-fry just until tender-crisp.

Can I make this ahead of time?
It’s best served fresh but can be reheated for meal prep.

Is this recipe spicy?
Only mildly, thanks to the optional red pepper flakes. Adjust to your taste.

Final Thoughts 

This garlicky bok choy stir-fry has become a favorite in my kitchen for good reason—it’s fast, nourishing, and bursting with flavor.

Whether you’re pairing it with a simple rice bowl or jazzing up a weeknight dinner, it’s always a hit!