Blue Oyster Ginger Stir Fry
15 minutes. One pan. Perfect.
Blue oyster mushrooms are one of the best stir fry mushrooms you can grow — they hold their texture under high heat without going rubbery, and their mild, earthy flavor absorbs the ginger-soy sauce beautifully. This is a weeknight staple. The sauce is simple: soy, sesame, fresh ginger, a touch of honey. The key is a screaming hot wok and moving fast. Serve over jasmine rice and you have a complete meal in the time it takes the rice to cook.
Ingredients
- 3 cups Blue Oyster mushrooms, torn into large pieces
- 2 heads baby bok choy, halved
- 3 scallions, cut into 2-inch pieces
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tbsp neutral oil
- Sesame seeds and chili flakes to finish
- Steamed jasmine rice to serve
Instructions
- 01
Whisk together soy sauce, sesame oil, rice vinegar, and honey. Set aside.
- 02
Heat a wok or large skillet over maximum heat until smoking. Add neutral oil.
- 03
Add mushrooms first — don't stir for 90 seconds. Let them develop color. Then toss and cook another minute.
- 04
Add bok choy, garlic, and ginger. Toss continuously for 2 minutes.
- 05
Add sauce and scallions. Toss to coat and cook 1 more minute until the sauce coats everything and reduces slightly. Finish with sesame seeds and chili flakes. Serve immediately over rice.
Chef's Tip
The wok must be properly preheated — if it's not smoking before you add oil, the mushrooms will steam instead of sear.
Grow Your Own Blue Oyster
