If you love Asian-inspired flavours but want a light, and comforting dish that skips too many sauces, this Mushroom in Ginger Garlic Sauce recipe is a game-changer.
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Inspired by traditional Chinese white sauce (Bái Zhī) dishes, this one pot main course features earthy mushrooms sautéed in ginger and garlic, finished with diced tomato, and bok choi served over steamed rice.
This subtle Asian sauce relies on a clear stock base thickened gently with cornstarch, keeping the dish silky and comforting rather than heavy on spices and sauces.
Ingredients You’ll Need
- Mushrooms: Brown or Button, King oyster, shiitake, or shimeji thinly sliced.
- Minced Ginger, Garlic, and Coriander Stalks are the soul of this sauce and form the key flavour base.
- Ripe Tomato, deseeded and cut into chunks. Use halved cherry tomatoes as subsitute.
- Sesame Oil or neutral flavour cooking oil to saute the aromatics and mushrooms.
- Bok Choi or baby spinach, add the greens towards the end to retain their colour and texture.
- Spring Onion or Scallions because Asian food is incomplete without them
- Toasted Sesame Seeds (optional)
The Light White Sauce
- Vegetable Stock or clear chicken broth instead of water to make sauce.
- Shaoxing Rice Wine or dry sherry for depth
- Light Soy Sauce for the umami flavour.
- Red Chilli Sauce for the subtle spiciness.
- Potato Starch to give sauce a restaurant style thickness and glossiness.
- Salt and Pepper to taste.
How To Make
1. Prep the Veggies:
- Clean and slice the mushrooms.
- Deseed the tomato and cut it into chunks.
- Clean and chop the bok choi white stem and green leaves.
Keep it all ready near the cooking station to reach out easily.
2. Stir Fry Aromatics:
High heat creates a smokey flavour without releasing excess moisture.
- Heat oil in a wok or skillet.
- Add the minced ginger, coriander stalks, scallion, and garlic, sautéing for about 30 seconds until fragrant over high heat.
3. Sear Mushrooms
- In the same pan, add the sliced mushrooms and let them sear untouched for 5 minutes.
- Stir-fry until lightly browned and caramelized without adding salt.
4. Build the Sauce:
- Pour in the vegetable stock and Shaoxing rice wine, soy sauce, and chilli sauce. Season with salt and pepper, bringing the liquid to a gentle simmer.
- Re-stir your cornstarch slurry and pour it in slowly into the sauce while stirring constantly until a glossy, light white gravy forms. Stir constantly to prevent clumps.
- Add the tomato wedges and bok choi. Simmer gently for 2 – 3 minutes just to warm them through without letting them break down completely.
Once the sauce thickens and has a nice glossy glaze, it is ready to serve. Turn off the heat. Add chopped green onion and toasted sesame seeds.
Serve mushroom in ginger garlic sauce over a bed of hot, steamed rice or noodles. If you are avoiding carbs, try wholesome sides like quinoa or Shirtaki Noodles.
Hina’s Tried and True Tips
- The Crunch Factor: Don’t cook tomato and greens for too long. The highlight of this dish is the freshness of flavours.
- Balanced Aromatics: The sharp warmth of ginger and garlic cuts through the savoury mushrooms, while the tangy tomato adds a bright pops of acidity.
- Silkiness without Heavy Creams: The white sauce uses a clear cornstarch slurry instead of heavy dairy or thick dark sauces, keeping the caloric footprint low and the natural mushroom flavours front and center.
Watch Video
Looking for more Asian style main course dishes? Try this Vegetables in Hot Garlic Sauce, Chinese Style Vegan Mapo Tofu, or the Peanut Butter Ramen.
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Mushroom in Ginger Garlic Sauce
If you love Asian-inspired flavours but want a light, and comforting dish that skips too many sauces, this Mushroom in Ginger Garlic Sauce recipe is a game-changer.
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Servings: 2 adults
Calories: 201kcal
Ingredients
- 200 gram brown mushroom, sliced
- 1 tablespoon sesame oil
- ½ tablespoon minced garlic
- ½ tablespoon minced ginger
- 5 – 6 coriander stalks, finely chopped
- 2 sprig scallions, finely chopped
- 1 ½ Cup vegetable stock (get recipe)
- 1 tablespoon corn starch or potato starch
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing rice wine
- 1 teaspoon red chilli sauce
- 1 large tomato, deseeded and diced
- 1 large bok choi (whites and greens, chopped)
- ¼ teaspoon salt or to taste
- black pepper to taste
- 1 teaspoon white sesame seeds
Instructions
- Clean and slice the mushrooms. Deseed the tomato and cut it into chunks. Clean and chop the bok choi white stem and green leaves.
- Heat oil in a wok or skillet. Add the minced ginger, coriander stalks, scallion, and garlic, sautéing for about 30 seconds until fragrant over high heat.1 tablespoon sesame oil, ½ tablespoon minced garlic, ½ tablespoon minced ginger, 5 – 6 coriander stalks, finely chopped, 2 sprig scallions, finely chopped
- In the same pan, add the sliced mushrooms and let them sear untouched for 5 minutes. Stir-fry until lightly browned and caramelized without adding salt.200 gram brown mushroom, sliced
- Pour in the vegetable stock and Shaoxing rice wine, soy sauce, and chilli sauce. Season with salt and pepper, bringing the liquid to a gentle simmer.1 ½ Cup vegetable stock, 1 teaspoon light soy sauce, 1 teaspoon red chilli sauce, ¼ teaspoon salt or to taste, black pepper to taste
- Re-stir your potato starch slurry and pour it in slowly into the sauce while stirring constantly until a glossy, light white gravy forms. Stir constantly to prevent clumps.1 tablespoon corn starch or potato starch
- Add the tomato wedges and bok choi. Simmer gently for 2 – 3 minutes just to warm them through without letting them break down completely.1 large tomato, deseeded and diced, 1 large bok choi (whites and greens, chopped)
- Once the sauce thickens and has a nice glossy glaze, it is ready to serve. Turn off the heat. Add chopped green onion and toasted sesame seeds.1 teaspoon white sesame seeds, 2 sprig scallions, finely chopped
Recipe Notes:
- Mushrooms: Use Brown or Button, King oyster, shiitake, or shimeji thinly sliced.
- Shaoxing Rice Wine or dry sherry for depth. If not available, use rice vinegar.
- If you are using water instead of vegetable stock, increase the amount of sauces and seasoning.
Nutrition
Calories: 201kcal | Carbohydrates: 26g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1454mg | Potassium: 1858mg | Fiber: 7g | Sugar: 11g | Vitamin A: 20361IU | Vitamin C: 206mg | Calcium: 498mg | Iron: 5mg
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