Bok Choy and Mushroom Stir-Fry Recipe

Think of mild-flavored, juicy bok choy as an invitation to experiment in the kitchen. It’s especially good with earthy mushrooms. Thoroughly drying the bok choy before cooking ensures that you don’t end up with a watery sauce.

This recipe, and others like it, can be found in the article “These Are the Most Popular Recipes of 2025.”

1 pound baby bok choy

4 teaspoons vegetable oil

2 garlic cloves, chopped

1 teaspoon minced fresh ginger

5 ounces small fresh mushrooms, such as shiitake, button, beech, or enoki (cut into clumps), rinsed, tough parts of stems trimmed

2 tablespoons Shaoxing rice wine* or dry sherry

1 tablespoon soy sauce

2 teaspoons toasted sesame oil

1/8 teaspoon each kosher salt and pepper

Step 1

Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.

Step 2

Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.

Step 3

Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.

Step 4

Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories101

% Daily Value *
Total Fat 7.3g10%

Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 345mg15%
Total Carbohydrate 6.4g3%

Dietary Fiber 2g8%
Protein 2.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Bok Choy and Mushroom Stir-Fry