Mushroom, Bok Choy and Eggplant Stir Fry

Mushroom, Bok Choy and Eggplant Stir Fry is a simple dish of sliced mushrooms, bok choy and Asian eggplants sautéed in garlic and onions with oyster sauce.

Oyster sauce is one of the best go to sauce for Bok Choy, just a simple blanch of Bok Choy drizzled with sautéed oyster sauce with garlic, it’s a side dish that can go a long way. Now why not extend that and add more vegetables and see what happens? Well that’s what we did today, we added some mushrooms and eggplants.

Like dish where this was inspired from, preparing it is quite easy, it will just take 15 minutes of your time and all you have is a wonderful vegetable dish that you can serve on the side or even as a mains with rice. Try it out and let me know how it goes.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mushroom, Bok Choy and Eggplant Stir Fry

  • Author: Raymund
  • Prep Time: 5 mins
  • Cook Time: 8 mins
  • Total Time: 13 mins
  • Yield: 4 1x
  • Category: Side Dish
  • Cuisine: Freestyle


Mushroom, Bok Choy and Eggplant Stir Fry is a simple dish of sliced mushrooms, bok choy and Asian eggplants sautéed in garlic and onions with oyster sauce.




  • 3 Asian eggplants, sliced
  • 200 g white button mushrooms, cut in half
  • 1 big bunch bok choy, trimmed
  • 1 tbsp sesame oil
  • 2 shallots, thinly sliced
  • 6 cloves garlic, minced
  • 1 tsp grated ginger
  • salt
  • freshly ground black pepper
  • oil
  • toasted sesame seeds, to garnish



  1. In a wok heat oil in medium heat then sauté garlic, shallots and ginger.
  2. Bring heat to high then add mushrooms then stir fry for a minute.
  3. Add eggplants then continue to stir fry for a minute.
  4. Combine sauce ingredients in a small bowl, mix well then pour sauce into the wok. Bring it to a boil then cover your wok, put heat on medium then cook for 2 minutes.
  5. Add the bok choy then give it a good stir, cover then cook for a minute.
  6. Season with salt and freshly ground black pepper then serve drizzled with sesame oil on top then garnish with toasted sesame seeds.


6 Responses

  1. Light yet very flavourful…a perfect treat for vegetable lovers.

  2. sherry says:

    i love eggplant! and i love sesame oil. I’ve been using a black sesame oil lately – it has such great flavour!

  3. Katerina says:

    Oh my oh my! This dish is absolutely calling to me – quick, veggie and full of delicious flavours! I can totally see devouring this on a weeknight after work! I’ve saved it and hope to make it soon. Thanks so much for sharing.

  4. I would say this is pretty much the perfect stirfry! The combination of flavors is just what we love.

  5. Nola says:

    Great recipe! I am new to cooking wok style, but love ❤️ love it!

    I have added chicken wings ….cut into 4 pieces first – the leg, the section with 2 bones, cut into two pieces, and the remaining wing part ….all delicious in this dish. I cut the wings in this method because the cook faster.

    like to add the eggplant & BokChoy first and cook til tender…..then add mushrooms last.

  6. MissSusan says:

    Still learning wok cooking! Great recipe! Using grated ginger much better than slices. I also add green onions instead of shallots. I like the color.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.