Bok Choy and Oyster Mushrooms

Bok Choy and Oyster Mushrooms
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I love noodles and ramen more than anything these days. If I could eat it everyday without it seriously effecting my health and waistline I absolutely would. But these days it’s all about balance. Luckily I still love veggies just as much and this is a great light lunch or serve with noodles, rice or a protein if you’d like. It’s pretty versitile and extremely delicious. There’s also a great ramen hack I made with these leftovers you can find here! Do I think you should make this just to add to your ramen? Kind of. I was floored when I realized how delicious this was but I’ll let you be the judge.

Again, the best part of this dish is it’s ability to stand alone or be added to many dishes. The sauces involved are included in my pantry staples which you can in this recipe here in case you’re interested!

Bok Choy and Oyster Mushrooms

A perfect light lunch or the best addition to a million dishes. Try putting the leftovers in ramen, with noodles, rice or add some protein. The options are limitless.
4.09 from 24 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 2 people


  • Large Cast Iron Pan
  • Small Metal Bowl


  • 3 cups Mini Bok Choy
  • 2 cups Oyster Mushrooms Basically one full pack from your local asian grocer
  • 4 Shallots
  • 1 tbsp White Sugar
  • 1 tbsp Sesame Oil
  • 2 tbsp Chili Oil
  • 1 tbsp Oyster Sauce
  • 3 tbsp Soy Sauce
  • 1 tbsp Dark Soy
  • 2 tbsp Scallion Oil Neutral oil works here too
  • Sesame Seeds and Furikake to garnish


  • Place cast iron on stove and set to Medium. Dry sautee the mushrooms for about 5 minutes per side.
  • While mushrooms are cooking slice the shallots and cut the bok choy down the centre.
  • When mushrooms have a bit of browning add the shallots and scallion oil.
  • Satuee the mushrooms, shallots and oil together for about 5 minutes then add the bok choy and the sauce.
  • Sautee all together for one last time, about 5 minutes. Top with fried onions, furikake and serve.