Last updated on December 29, 2025

I still remember the first time I tried to make a simple bok choy stir-fry—on a rainy evening when I wanted something quick and comforting. I burned the garlic, overcooked the mushrooms, and nearly surrendered to takeout. If that sounds familiar, you’re not alone: beginners often worry about timing, chopping, and which swaps are safe. Take a breath—I promise this Garlic Mushroom Bok Choy Stir-Fry is one of those forgiving recipes that’s fast, forgiving, and full of flavor. I’ll walk you through every step so it feels easy and even a little cozy, whether this is your first stir-fry or your hundredth. If you like hearty sides, you might also enjoy pairing this with a warm bowl of cheesy mashed potatoes for a full, comforting meal.

Why I Love This Recipe of Garlic Mushroom Bok Choy Stir-Fry

There’s something about the smell of garlic and mushrooms sizzling in a pan that feels like home. I love this recipe because it’s effortless but special—simple ingredients come together quickly to make something bright and satisfying. For beginner cooks, it’s a perfect intro to stir-frying: there are only a few steps, and the timing is forgiving. You learn how to read your pan and taste as you go, which builds confidence in the kitchen.

Beyond ease, this dish hits lots of cozy notes: the earthy mushrooms, the crunchy tender bok choy, and the savory soy sauce that ties everything together. It’s flexible, too. You can make it as a light main for two or as a side for four. I often make a double batch and eat the leftovers the next day with rice or add them to a grain bowl. It’s that kind of dependable recipe that’s both weeknight-friendly and good enough for company.

Ingredients You’ll Need for Garlic Mushroom Bok Choy Stir-Fry

Essentials

2 cups bok choy, chopped: I like to use baby bok choy for tender stems, but regular bok choy works well if you slice the stems thinner. Wash thoroughly to remove grit.
1 cup mushrooms, sliced: Cremini, button, or shiitake are all lovely. Cremini have a bit more depth; shiitake add a nice umami punch.
2 cloves garlic, minced: Fresh garlic gives the best flavor. If you’re short on time, jarred minced garlic can work in a pinch, but reduce the amount slightly.
2 tablespoons soy sauce: Use regular or low-sodium soy sauce depending on your salt preference. For a gluten-free option, use tamari.
1 tablespoon vegetable oil: A neutral oil with a high smoke point like canola, sunflower, or vegetable oil is best for stir-frying.
Salt and pepper to taste: A little goes a long way—add sparingly because the soy sauce adds salt.
Sesame seeds for garnish (optional): Toasted sesame seeds add a nice nutty finish and a bit of texture.

Optional add-ons (to customize and bulk up the dish)

1 teaspoon sesame oil: Stir in at the end for a toasty aroma.
1 small piece fresh ginger, minced: Adds warmth and brightness—use 1/2 to 1 teaspoon.
Sliced scallions or chives: Sprinkle on top for freshness.
Chili flakes or fresh sliced chili: For a kick.
Tofu cubes, thin-sliced chicken, or shrimp: If you want to add protein (tofu keeps it vegetarian/vegan; cooked shrimp or sliced chicken can make it heartier).
A splash of rice vinegar or lemon juice: Brightens the dish if you like a little acid.

Substitutions and Shortcuts

Soy sauce substitute: Tamari for gluten-free, coconut aminos for a milder, slightly sweeter option.
Oil substitute: Use avocado oil or light olive oil if you prefer.
Mushrooms: If you don’t have fresh mushrooms, a small can of drained mushrooms will work—just reduce the sautéeing time.
Garlic shortcut: Pre-minced jarred garlic can save time. Use about 1 teaspoon jarred in place of 2 cloves.
Pre-washed greens: Look for pre-washed, baby bok choy in the produce section to save prep time. If you use large bok choy, separate and slice the stems and leaves for even cooking.

Equipment notes

A large skillet or wok: A wok is ideal for stir-fries because of the high, sloped sides, but a wide skillet works just fine.
Sharp knife and cutting board: Quick, even cuts help the vegetables cook uniformly.
Spatula or wooden spoon: For tossing and stirring.

How to Make Garlic Mushroom Bok Choy Stir-Fry Step-by-Step

Before you start: Prep everything first. Stir-fries move quickly, so have your bok choy washed and chopped, mushrooms sliced, garlic minced, and soy sauce measured. Set them near the stove so you can add them without missing a beat.

Step 1 — Heat the pan

Place a large skillet or wok over medium-high heat. Let it heat for a minute or two so it’s nice and hot. Add 1 tablespoon of vegetable oil and let it warm until it shimmers—this helps prevent sticking and gives a good sear to the mushrooms.

Step 2 — Sauté the garlic

Reduce the risk of burned garlic by waiting until the oil is hot but not smoking. Add the minced garlic to the pan and stir it constantly for about 20–30 seconds. You want the garlic to become fragrant and slightly golden; if it browns too quickly, lower the heat. If you like ginger, add the minced ginger at this point and cook for the same short time so it wakes up the oil.

Step 3 — Cook the mushrooms

Add the sliced mushrooms in a single layer if possible. Let them sit for about 30–45 seconds without moving to get a little color, then stir. Stir-fry the mushrooms for about 4–5 minutes until they soften and release their liquid. If they release a lot of water, continue to cook until most of the water evaporates and the mushrooms start to brown. This concentrates their flavor.

Step 4 — Add the bok choy stems first (if needed)

If you’re using larger bok choy, add the white stems first because they take slightly longer to cook than the leaves. Stir-fry the stems for about 1–2 minutes until they start to become tender but still slightly crisp.

Step 5 — Add the bok choy leaves and finish cooking

Toss in the chopped bok choy leaves and continue to stir-fry for another 2–3 minutes. The leaves should wilt and become tender while keeping a bright green color. Taste a piece of stem to check doneness—aim for tender-crisp.

Step 6 — Add the soy sauce and seasonings

Pour the 2 tablespoons of soy sauce over the vegetables and stir to coat evenly. Add a pinch of salt and a few grinds of black pepper only if needed; the soy sauce often provides enough salt. If you like a touch of nuttiness, add 1 teaspoon of toasted sesame oil now and stir it in.

Step 7 — Finish and serve

Turn off the heat when everything is cooked through but still vibrant. Transfer to a serving dish and sprinkle with sesame seeds if using. Serve hot, immediately, so the textures stay pleasing—crisp stems, tender leaves, and juicy mushrooms.

Timing tips

From pan to plate this should take about 10–12 minutes once the pan is hot.
If you’re adding tofu or pre-cooked protein, fold it in with the bok choy leaves just to heat through.
If the pan cools during cooking, pop it back on medium-high for a quick reheat to finish.

Common Mistakes to Avoid

Overcrowding the pan

One of the most common mistakes is trying to cook too much at once. When the pan is crowded, vegetables steam instead of sear, and mushrooms won’t brown properly. Work in batches if needed; a single layer in the pan lets heat move around each piece and gives better texture and flavor.

Burning the garlic

Garlic can go from fragrant to bitter quickly. Keep the heat at medium-high and add garlic only after the oil is hot. Stir it constantly and watch closely—30 seconds to a minute is usually enough. If garlic darkens too much, toss it out and start that step again to avoid a bitter taste.

Not prepping ahead

Stir-fry moves fast. If you haven’t chopped and measured everything beforehand, you’ll be scrambling and may overcook things while trying to prep. Prep your vegetables and sauces first, and keep them within arm’s reach of the stove—this small habit prevents stress and improves results.

Serving Suggestions for Garlic Mushroom Bok Choy Stir-Fry

Simple rice or grain bowls

This stir-fry is perfect over steamed white rice, brown rice, or a nutty grain like farro or quinoa. Add a scoop of the mushroom-bok choy mix over a bed of rice and drizzle a little extra soy sauce or sesame oil. For a heartier bowl, add a fried egg on top.

As a side with proteins

This dish pairs beautifully with grilled or baked fish, pan-seared tofu, or chicken. For a quick weeknight meal, serve it alongside a simple pan-seared chicken breast or baked salmon. If you’re in the mood for shrimp, try pairing it with a garlic shrimp recipe for a fuller seafood dinner—this one is a favorite: creamy garlic shrimp.

Add-ins for variety

Turn the stir-fry into a more filling main by adding firm tofu cubes, cooked chickpeas, or noodles (soba or udon). You can also toss in other quick-cooking vegetables like snap peas, sliced bell peppers, or shredded carrots for color and crunch.

Conclusion

You’ve just learned a simple, cozy, and forgiving way to make Garlic Mushroom Bok Choy Stir-Fry. It’s quicker than it looks, easy to customize, and kind to beginners—perfect for weeknights and lovely enough for guests. If you want another take on the classic pairing of bok choy and mushrooms, this Bok Choy and Mushroom Stir Fry – Omnivore’s Cookbook offers a slightly different spin that can spark ideas for sauces and seasonings.

Give this recipe a try tonight, and if you tweak it—by adding a squeeze of lemon, a handful of chili flakes, or a soft fried egg—I’d love to hear how you made it your own. Leave a note and tell me what you paired it with or what your favorite shortcut was.

FAQs About Garlic Mushroom Bok Choy Stir-Fry

Q1: How long does Garlic Mushroom Bok Choy Stir-Fry keep in the fridge?
A1: Leftovers of Garlic Mushroom Bok Choy Stir-Fry will keep in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet to preserve texture.

Q2: Can I make Garlic Mushroom Bok Choy Stir-Fry ahead of time?
A2: You can prep the ingredients ahead for Garlic Mushroom Bok Choy Stir-Fry—wash and chop the bok choy and slice the mushrooms. Cook just before serving for the best texture.

Q3: Is Garlic Mushroom Bok Choy Stir-Fry vegan?
A3: Yes, Garlic Mushroom Bok Choy Stir-Fry is vegan if you use vegetable oil and soy sauce (no fish sauce). It’s a great plant-based side or light main.

Q4: What can I serve with Garlic Mushroom Bok Choy Stir-Fry for a fuller meal?
A4: Serve Garlic Mushroom Bok Choy Stir-Fry over rice or noodles, or pair it with a protein like tofu, chicken, or shrimp for a complete meal. A simple grain bowl works beautifully.

Q5: Can I freeze Garlic Mushroom Bok Choy Stir-Fry?
A5: I don’t recommend freezing Garlic Mushroom Bok Choy Stir-Fry because bok choy can become watery and lose its texture after thawing. Eat it fresh or keep refrigerated for a few days instead.

Thank you for reading—and happy cooking.

Garlic Mushroom Bok Choy Stir-Fry