This bok choy and oyster mushrooms recipe pairs charred, tender bok choy with a savory mushroom topping. The combination balances the slight bitterness of the greens with a rich, umami-forward sauce that ties everything together.
Bok choy and oyster mushrooms? This is a combo that makes sense the moment you taste it. The bok choy goes onto a hot grill pan, cut-side down, picking up char at the edges and coaxing out a slight bitterness in the leaves that needs something rich and savory to balance it.
That’s where the oyster mushrooms come in. Sautéed in sesame oil until golden, then doused with garlic, scallions, and hoisin, these are spooned right over the grilled bok choy. This recipe is rich, savory, and ready in 30 minutes.
Why Bok Choy and Oyster Mushrooms Work Together
Brassicas like bok choy develop a slight bitterness under high, dry heat—and that bitterness adds contrast against the rich, savory mushroom topping.
Oyster mushrooms brown faster than most mushrooms because of their thin, layered structure. That quick browning means more surface area developing deep, savory flavor in a short amount of time.
New to oyster mushrooms? Our how to cook oyster mushrooms guide is a good place to start.
Key Ingredients
Once you have your baby bok choy and oyster mushrooms, the rest comes down to a few supporting ingredients that build flavor fast. Here’s what makes this work:
Oyster Mushroom Topping
This is where most of the flavor lives. It’s not just mushrooms on top—it’s a fast, savory glaze built around how oyster mushrooms behave in a pan.
- Oyster mushrooms: The base. This is where the texture and umami come from. These brown fast because of their thin, ruffled edges. Don’t overcrowd the pan and don’t touch them right away. Let them sit in the sesame oil long enough to pick up color before stirring.
- Toasted sesame oil: Usually a finishing oil, but here it’s the cooking fat. It coats the mushrooms and drives flavor into the browning process.
- Garlic: The backbone of the aromatics. It cuts through the richness and keeps the topping from tasting flat. Add it after the mushrooms brown—too early, and it burns.
- Hoisin & soy sauce: This combo builds a salty-sweet backbone with depth. Hoisin gives body and slight sweetness; soy sauce sharpens it and keeps it balanced.
- Cornstarch slurry: A mix of cornstarch and water, stirred until smooth. Added at the end, it thickens the sauce almost instantly, turning it glossy and cohesive so it clings to the mushrooms and holds its shape over the bok choy.
Bok Choy
Baby bok choy works best here for both structure and speed. It cooks quickly, holds its shape on a grill pan, and gives you that contrast between tender leaves and crisp, juicy stems. Here’s how to use it:
- Slice it lengthwise, keeping the base intact so it stays in one piece. That matters—if it falls apart, you lose surface contact, and that’s where the char (and flavor) happens.
- Just a light coat of neutral oil and a hot surface is all you need. The goal is to let the natural bitterness develop slightly, then balance it with the mushroom topping.
- If you only have full-sized bok choy, quarter it instead of halving. It needs a little more time and a bit more heat to soften the thicker stems without overcooking the leaves.
How To Make Bok Choy with Oyster Mushrooms
This bok choy and oyster mushrooms recipe comes together in two parts: make the savory mushroom topping, then grill the bok choy. For full recipe details, scroll to the end of the post.
- Step 1: Cook the oyster mushrooms – Heat sesame oil in a wide pan over medium heat. Add the mushrooms and let them cook undisturbed until browned, then stir and cook until evenly golden.
- Step 2: Build the sauce – Add garlic and scallions, then stir in the hoisin and soy sauce. Add the cornstarch slurry gradually, stirring until thick and glossy. Remove from heat.
- Step 3: Grill the bok choy – Heat a grill pan over medium-high and lightly oil it. Place the bok choy cut-side down and cook until deeply charred and just tender. Tip: Press gently with a spatula or a second pan to increase contact—this helps develop better char and more defined grill marks.
- Step 4: Assemble and serve – Transfer the bok choy to a plate and spoon the oyster mushroom topping over the top. Finish with chili crisp, sesame seeds, and reserved scallions.
FAQs
Yes. Use a cast iron or heavy skillet instead. Cook the bok choy cut-side down over medium-high heat until deeply browned, then flip briefly to finish. You won’t get grill marks, but you’ll still get good char and flavor.
They’re likely too crowded or the pan isn’t hot enough. Oyster mushrooms release moisture first—if that liquid doesn’t cook off, they’ll steam instead of brown. Spread them out and give them time undisturbed so the edges can develop color.
Yes. Use a gluten-free hoisin sauce and swap the soy sauce for tamari. The rest of the ingredients are naturally gluten-free.
More Recipes That Use Bok Choy
- Sambal Tofu with Air-Fried Bok Choy
- Szechuan Bok Choy
- Vegan Ramen Recipe
- Wonton Soup with Vegan Pork
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Bok Choy with Oyster Mushrooms
This bok choy and oyster mushrooms recipe is all about contrast—charred, lightly bitter bok choy paired with a glossy, savory mushroom topping. The bok choy cooks cut-side down until the edges are crisp and golden, then gets layered with oyster mushrooms sautéed in sesame oil, garlic, and hoisin. Serve it as a quick side or over rice for an easy, flavor-packed meal.
- Total Time: 30 minutes
- Yield: 2 servings
Ingredients
for the oyster mushroom topping
- 1 tablespoon toasted sesame oil
- 2 cups oyster mushrooms, finely chopped
- 4–6 cloves garlic, minced
- 4 scallions, chopped (reserve some for garnish)
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce (or tamari for gluten free)
- 2 teaspoons cornstarch mixed with 2 tablespoons water
- chili crisp or chili oil (optional)
- sesame seeds (optional)
for the grilled bok choy
- neutral oil
- 6 baby bok choy, halved lengthwise with base intact
Instructions
Make the oyster mushroom topping
- Heat the sesame oil in a wide pan over medium heat. Add the oyster mushrooms in a single layer and cook undisturbed until browned at the edges.
- Stir and continue cooking until evenly golden. Add the garlic and cook briefly, then stir in the scallions and cook until just softened.
- Add the hoisin and soy sauce, then stir to combine.
- Turn the heat up slightly, then add the cornstarch slurry gradually, stirring until the mixture thickens. Stop once it’s glossy and spoonable—you may not need all of it. Set aside.
Grill the bok choy
- Heat a grill pan over medium-high and lightly oil it. Place the bok choy cut-side down in a single layer. Place a weight on top (like a cast iron pan) to increase contact and deepen the char.
- Cook until deeply charred on the cut side and the stems are just tender. Work in batches if needed to avoid crowding.
Assemble and serve
- Transfer the grilled bok choy to a plate.
- Spoon the oyster mushroom topping over the top.
- Finish with chili crisp or oil, sesame seeds, and reserved scallions. Serve immediately.
Notes
- Storage: Store the bok choy and oyster mushroom topping separately in the refrigerator for up to 2 days. They heat differently, and storing them together will soften the bok choy.
- Reheating: Reheat the bok choy in a hot pan or in the air fryer at 350°F for 3–5 minutes, just until warmed through and lightly crisp again.
- Reheat the mushroom topping gently in a pan with a few splashes of water or broth to loosen it. Cornstarch-thickened sauces tighten as they sit, so it may not return to its original texture—this dish is best served fresh.
- Batching tip: Cook the bok choy in batches if needed. Crowding the pan will cause it to steam instead of char.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side
- Method: Chopped, Grilled, Sautéed
- Cuisine: Asian
- Diet: Dairy-Free, Vegan, Vegetarian
This recipe was originally published in 2017 and updated in 2026 with clarified ingredient explanations and instructions.
Just made this for the first time. Definitely will be making again. I could probably put those mushrooms on anything.
Sully, so happy you liked … thanks for the kind feedback!
Loved this recipe! The Bok Choy definitely was better with just a pinch of salt but the mushroom topping was delicious. I recently went vegan so I am adjusting to meatless and to make this just a bit more filling I added sushi rice as well.
Thanks for your feedback, Madison … so happy you enjoyed!
Simple yet delicious!!
This is the first recipe I try from your site, and I absolutely love it! I didn’t use chili oil since I don’t like “hot” food, and ended up using a mix of white mushrooms and just a few oyster mushroom.
It’s really tasty and delicious! And so easy to make.
It’s definitely something I’ll make again in the future. Thank you!
I need more Bok Choy in my life!