Wild Mushroom Stir Fry

High-heat stir-frying, a hallmark of many East Asian kitchens, locks in snap and deep savor. This one-pan dinner tosses torn wild mushrooms with baby bok choy, ginger, and a quick sesame-soy finish.

Serves 3 · 12 min prep · 12 min cook

Estimate for one serving

• 380 cal
• 12g protein
• 58g carbs
• 12g fat
• 3g fiber

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Ingredients

• 1 lb mixed wild mushrooms (oyster, maitake, beech)
• 3 heads baby bok choy
• 1 bunch scallions
• 1 tbsp minced fresh ginger
• 3 garlic cloves
• 2 tbsp neutral oil (avocado or grapeseed)
• 3 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp rice vinegar
• 1/4 cup fresh cilantro
• 1 tbsp sesame seeds
• 1/4 tsp red pepper flakes
• 3 cups cooked jasmine rice (for serving)

Instructions

1. 1Trim the bok choy, separate leaves from stems, and cut stems into 1-inch pieces; keep leaves whole.
2. 2Wipe mushrooms clean and tear larger ones into irregular strips so they catch sauce; thinly slice the scallions, separating whites from greens.
3. 3Mince the ginger and garlic together so they are ready to hit the hot pan at the same time.
4. 4Heat a large wok or 12-inch skillet over high heat until a drop of water evaporates instantly; add the neutral oil and swirl.
5. 5Add the mushroom pieces in a single layer and let them blister and brown without stirring for 2 minutes, then toss and cook another 3 to 4 minutes until edges crisp and moisture cooks off.
6. 6Push mushrooms to the side, add scallion whites, ginger, and garlic to the empty space, and stir-fry 30 seconds until fragrant.
7. 7Toss in the bok choy stems and cook 1 minute, then add the leaves and toss until just wilted and bright green, about 1 minute more.
8. 8Pour the soy sauce, rice vinegar, and sesame oil the edge of the pan so they sizzle, then toss everything to coat; finish with red pepper flakes.
9. 9Remove from heat, fold in most of the scallion greens and cilantro, and taste for balance of salty and bright.
10. 10Spoon over hot jasmine rice, scatter remaining herbs and sesame seeds, and serve right away while the mushrooms still have texture.