Mediterranean Mushroom and Bok Choy Stir-Fry
A quick and vibrant stir-fry that combines the earthy umami of mushrooms with the crisp freshness of bok choy. The Mediterranean twist comes from keeping the dish light on oil, enhancing natural vegetable flavors, and pairing it with simple seasonings for a balanced, wholesome bite. Perfect for a weeknight side or a vegetarian main over rice, quinoa, or couscous.
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 2–3
Ingredients
2 tbsp vegetable oil (or olive oil for a Mediterranean touch)
2 cloves garlic, minced
1 tsp fresh ginger, minced
3 cups mixed mushrooms (shiitake, cremini, button), sliced
3 cups bok choy, chopped (separate stems and leaves)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp oyster sauce (optional, for richness)
Instructions
Heat the oil – In a large skillet or wok over medium-high heat, warm the vegetable (or olive) oil until shimmering.
Sauté aromatics – Add garlic and ginger, stirring for about 30 seconds until fragrant but not browned.
Cook the mushrooms – Add the sliced mushrooms. Stir-fry for 4–5 minutes until they release moisture and start to turn golden.
Add bok choy stems – Stir in the bok choy stems (reserve the leaves for later). Cook for 2 minutes until slightly tender.
Season – Add soy sauce and oyster sauce (if using). Stir well to coat the vegetables evenly.
Finish with bok choy leaves – Toss in the leaves and cook for another 1–2 minutes until just wilted.
Serve immediately – Enjoy hot as a side dish or serve over rice, quinoa, or couscous for a complete meal.
Tips
Use a hot pan – For the best texture, make sure your skillet or wok is well-heated before adding the vegetables so they sear instead of steam.
Don’t overcrowd the pan – Cook mushrooms in batches if needed to ensure they brown nicely.
Separate stems and leaves – Bok choy stems take longer to cook, so add them before the leaves.
Control saltiness – Since soy sauce and oyster sauce are salty, taste before adding extra salt.
Freshness matters – Use firm bok choy with vibrant green leaves and mushrooms that are dry and plump.
Variations
Mediterranean flair – Swap soy sauce for tamari or light balsamic with a splash of lemon juice for a fusion twist.
Add protein – Toss in shrimp, tofu, or thinly sliced chicken for a more filling dish.
Extra veggies – Bell peppers, zucchini, snap peas, or baby corn make colorful, nutrient-packed additions.
Spicy kick – Add a pinch of red pepper flakes or a drizzle of chili oil before serving.
Sesame finish – Sprinkle toasted sesame seeds or drizzle sesame oil for extra depth.
Q&A
Q: Can I make this recipe ahead of time?
A: It’s best enjoyed fresh, but you can prepare the vegetables in advance and store them separately in the fridge for up to 24 hours before cooking.
Q: What’s the best oil for stir-frying?
A: Vegetable oil works well for high-heat cooking, but for a Mediterranean twist, use light olive oil. Avoid extra virgin olive oil at high heat, as it can burn.
Q: Can I replace bok choy with something else?
A: Yes — spinach, Swiss chard, or even kale are great alternatives. Adjust cooking times depending on the green you use.
Q: How do I keep mushrooms from turning soggy?
A: Use high heat, avoid overcrowding the pan, and don’t salt the mushrooms until they’re golden and most of their moisture has evaporated.
Nutrition Facts
(per serving, based on 3 servings, without optional oyster sauce)
Calories: ~90 kcal
Protein: 4 g
Carbohydrates: 8 g
Fat: 5 g
Fiber: 3 g
Sodium: ~500 mg (varies with soy sauce type)
Conclusion
The Mediterranean Mushroom and Bok Choy Stir-Fry is a fresh, flavorful, and nutrient-rich dish that’s ready in minutes. With tender-crisp bok choy, savory mushrooms, and aromatic garlic-ginger notes, it offers a satisfying plant-based option that pairs beautifully with grains or lean proteins. Light on calories yet big on flavor, this is the kind of recipe that can slide into your weekly rotation effortlessly — equally perfect as a vibrant side or a simple vegetarian main.