A quick, savory Asian-style vegetable dish that’s perfect as a healthy side. Tender bok choy and earthy mushrooms are coated in a glossy, umami-rich oyster sauce.
⏱️ Time & Servings
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Prep time: 10 minutes
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Cook time: 8 minutes
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Servings: 3–4
🛒 Ingredients
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4 cups baby bok choy, halved lengthwise
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1½ cups mushrooms (shiitake, button, or cremini), sliced
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2 cloves garlic, minced
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1 tablespoon oil (sesame or olive oil)
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2 tablespoons oyster sauce
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1 tablespoon soy sauce (low sodium preferred)
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¼ teaspoon black pepper
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2–3 tablespoons water or vegetable broth
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Optional: pinch of sugar or red chili flakes
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Optional garnish: sesame seeds or green onions
👩🍳 Instructions
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Prep vegetables
Wash bok choy thoroughly and slice mushrooms. -
Heat oil
In a large pan or wok over medium-high heat, add oil. -
Sauté garlic & mushrooms
Add garlic and mushrooms. Cook 2–3 minutes until mushrooms soften. -
Add bok choy
Toss in bok choy and stir-fry for about 2 minutes. -
Make the sauce
Add oyster sauce, soy sauce, pepper, and water/broth. Stir well. -
Steam briefly
Cover and cook 2–3 minutes until bok choy is tender but still bright green. -
Finish & serve
Taste and adjust seasoning. Garnish if desired and serve hot.
🔥 Tips for Best Flavor
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Don’t overcook bok choy—it should stay vibrant and slightly crisp.
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Shiitake mushrooms give the richest umami flavor.
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For thicker sauce: mix ½ teaspoon cornstarch with 1 tablespoon water and stir in at the end.
🥗 Nutrition (approx. per serving)
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Calories: ~90
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Carbs: ~8g
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Protein: ~3g
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Fat: ~5g
WW Points (estimated): 2–3 points per serving
❓ Q&A
Q: Can I make it vegetarian?
Yes—use vegetarian oyster sauce (mushroom-based).
Q: Can I add protein?
Absolutely. Tofu, shrimp, or sliced chicken work well.
Q: How to store leftovers?
Refrigerate in an airtight container up to 3 days. Reheat quickly in a pan.