Today I’m whipping up a super easy stir-fry dish with king oyster mushrooms and bok choy—and let me tell you, these mushrooms are so satisfyingly meaty, you won’t even miss the meat! I’m keeping it simple with a sauce made from basic pantry staples, but to take things up a notch, I’m also adding black fungus and carrots for that extra bite and texture. It’s quick, wholesome, and so delicious—you’re going to love it!

Mushrooms & Bok Choy Stir Fry - This stir-fry with mushrooms and bok choy is a quick, wholesome dish packed with flavor and texture. The king oyster mushrooms bring a meaty, satisfying bite, while the bok choy adds freshness and crunch. A simple sauce made from pantry staples ties everything together, and the addition of black fungus gives the dish an extra layer of chewiness. It’s a perfect plant-based meal that’s easy to make and full of umami goodness.

INGREDIENTS

King Oyster Mushrooms - 4 large

Presoaked Black Fungus - 150g

Bok Choy - 2 bunches

Carrot - 1 small

Chillis - 4/5 chillis (or to taste)

Garlic - 4 cloves

Salt - 1/2 tsp

Pepper - 1/2 tsp

Paprika - 1/2 tsp

Cooking Oil - 2 tbsp

Water - 1/4 cup

STIR FRY SAUCE

Light Soy Sauce - 2 tbsp

Dark Soy Sauce - 2 tbsp

Sesame Oil - 1 tsp

Water - 3 tbsp

Cornstarch - 1 tbsp

Seasoning the mushrooms with salt, pepper and paprika

COOKING INSTRUCTIONS

Get the ingredients ready:

Start by soaking a few pieces of dehydrated black fungus in water for about 30 minutes. Once rehydrated, trim off any tough or woody parts before using.
Mince 4 to 5 cloves of garlic for that aromatic base.
Thinly slice one carrot into your preferred shape—matchsticks or rounds both work well.
Chop the bok choy into 1 to 2 inch pieces, keeping the stems and leafy parts separate as they cook at different speeds.

Finally, cut the king oyster mushrooms into bite-sized pieces, then season them with a little salt, pepper, and a sprinkle of paprika.

Making the Stir-Fry Sauce:

In a small bowl, mix 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, 1 teaspoon of sesame oil, 3 tablespoons of water and 1 tablespoon of corn starch. Mix it well and set aside.

Putting everything together:

Heat 2 tablespoons of oil in a pan and sear the mushrooms in two batches to avoid overcrowding. Cook each batch for 1–2 minutes until golden and slightly crisp, then remove and set aside.
In the same pan, add the minced garlic and sauté for about 30 seconds. Toss in the chilies and continue sautéing for another 30 seconds—the aroma at this point is absolutely irresistible.
Next, add the sliced carrots and stir-fry for 30 seconds, followed by the bok choy stems and black fungus. Pour in 1/4 cup of water, cover, and let it simmer for 1–2 minutes to soften the veggies.
Now add the bok choy leaves and the seared mushrooms back into the pan. Pour in the sauce and give everything a good stir until the sauce thickens slightly and coats all the ingredients beautifully.
Once the sauce reaches your desired consistency, remove the pan from heat—and your delicious stir-fry is ready to be served!

Hope you enjoy this recipe and try it at home.

Watch the Youtube video for detailed instructions. Mushrooms and Bok Choy stir fry recipe! Quick & Easy Vegan recipe! - YouTube

Mushrooms and Bok Choy Stir-fry

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