Can I make this without a grill pan?

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.

Why aren’t my oyster mushrooms browning?

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.

Can I make this bok choy and oyster mushrooms recipe gluten-free?

Yes. Use a gluten-free hoisin sauce and swap the soy sauce for tamari. The rest of the ingredients are naturally gluten-free.

Bok Choy with Oyster Mushrooms

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

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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.

Author: erin wysocarski
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side
Method: Chopped, Grilled, Sautéed
Cuisine: Asian
Diet: Dairy-Free, Vegan, Vegetarian