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Stir-Fried Fish with Mushrooms and Bok Choy
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Stir-Fried Fish with Mushrooms and Bok Choy
A classic Cantonese-style stir-fry featuring tender fish, flavorful mushrooms, and crunchy bok choy. This dish is a staple in many Chinese households and is often served with steamed rice. The combination of protein-rich fish, vitamins from the bok choy, and antioxidants from the mushrooms creates a well-rounded and nutritious meal. This recipe is easy to make and requires minimal ingredients, making it perfect for a weeknight dinner.
Time Cook
15
Level
Beginner
Calories
320
Allergens
Fish, Shellfish
Ingredients
4 pieces
Fish fillets
120 Calories
1 cup
Mushrooms
50 Calories
1 cup
Bok choy
20 Calories
2 tablespoons
Vegetable oil
190 Calories
2 cloves
Garlic
10 Calories
1 inch
Ginger
10 Calories
2 tablespoons
Soy sauce
10 Calories
1 tablespoon
Oyster sauce (optional)
10 Calories
to taste
Salt and pepper
0 Calories
to taste
Green onions and sesame seeds for garnish
0 Calories
Step-by-Step Instructions
1
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.
2
Add the fish fillets and cook until they are opaque and flake easily with a fork, about 3-4 minutes per side. Remove the fish from the wok and set aside.
3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the mushrooms and stir-fry until they are golden brown and tender, about 3-4 minutes.
4
Add the bok choy to the wok and stir-fry until it is tender and slightly wilted, about 2-3 minutes.
5
Return the fish to the wok and stir in the soy sauce and oyster sauce (if using). Cook for an additional 1-2 minutes, until the fish is coated in the sauce and heated through.
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Where cooking meets life and technology.
© 2025 Cooklaif