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5 from 4 votes

Easiest Bok Choy Stir-Fry - 炒奶油白菜

How do you stir fry your veggies? I often crave for warm veggie dishes, check out this simple 20-minute Bok Choy Stir-Fry a try. It's one of the simplest and delicious dish to add to your lunch or dinner.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Asian, Chinese
Keyword: 20-minute, Chinesefood, Stirfry
Servings: 2 people
Author: woonheng


  • 1 lb Bok Choy or Baby Bok Choy
  • 8 oz King Oyster Mushrooms sliced
  • 4 slices of ginger
  • water for blanching
  • oil for cooking



  • Prepare the bok choy: Quartered or Halved the bok choy. Clean Bok Choy to remove dirt.
  • To blanch the bok choy, fill a tall pot or wok with water and bring it to a rolling boil. Then, add a drizzle of oil and season with some salt.
  • Blanch bok choy for about a minute. Remove bok choy and shake off excess water, then transfer them to a cleaned plate.
  • Heat up a large wok and add about 1 tablespoon of oil.
  • Sauté ginger until fragrant and add in the mushrooms. Continue to stir-fry until mushrooms release their aroma or turn slightly golden.
  • Add in the bok choy and vegan 'oyster' sauce.
  • Stir-fry bok choy for 1-2 minutes and season if needed (adjust the time depending on the amount you have and the size of the bok choy).
  • Finally, stir in the cornstarch slurry and toss everything until well-combined and cook until sauce is thickened. Remove from the heat and serve warm.


  • Note: Check this homemade vegan 'oyster' sauce if you can't find any other brands. 
  • Cornstarch slurry is added to thicken the sauce and to give it a sheen look. It's also optional if you prefer not to add it. Just be sure to shake off excess water once you've blanched the vegetables.