Asian Veggie Stir Fry (Print)
Crisp bok choy and juicy mushrooms tossed in a delicious Asian-inspired sauce. Simple, quick, and packed with flavor.
# Ingredients:
01 -
2 tablespoons of vegetable oil.
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1 tablespoon finely chopped fresh ginger.
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1 tablespoon minced fresh garlic.
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1 cup sliced mixed mushrooms (like button, shiitake, or cremini).
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4 cups of chopped fresh bok choy.
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Optional: 1 red bell pepper, cut into strips.
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1/4 cup of soy sauce.
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2 tablespoons of oyster sauce.
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1 tablespoon hoisin sauce.
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1 tablespoon rice vinegar.
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1 teaspoon sesame oil.
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1 teaspoon sugar.
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1 teaspoon cornstarch dissolved in 2 tablespoons water.
# Steps:
01 -
Chop bok choy into smaller pieces. If you're using a bell pepper, cut it into slices. Slice up the mushrooms.
02 -
In a bowl, mix together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, sugar, and the cornstarch slurry.
03 -
In a big wok, preheat your oil. Toss in the garlic and ginger and stir them around for about half a minute until you smell them.
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Throw the mushrooms into the wok and let them cook for 3 to 4 minutes, stirring, until they soften up.
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Add in the bok choy and pepper slices (if using). Stir-fry for another 3 to 4 minutes, keeping the veggies a bit crisp.
06 -
Pour the sauce mixture in the wok. Toss everything until coated, and cook for 2 to 3 minutes, letting it thicken up.
# Notes:
01 -
Serve with noodles or steamed rice.
02 -
Works as a main or side dish.
03 -
Veggies should still have a crunch.