This Mediterranean twist on bok choy and mushroom stir-fry brings together earthy mushrooms, tender bok choy, and aromatic Mediterranean herbs. Instead of traditional Asian flavors, we use olive oil, oregano, thyme, balsamic vinegar, and lemon juice for a fresh and vibrant dish. Adding chickpeas gives it a boost of protein and fiber, while feta and toasted nuts add texture and creaminess. Serve it as a light meal, a side dish, or a topping for quinoa or couscous!

20 minutes

Prep Time: 10 minutes (chopping vegetables, draining chickpeas)

Cook Time: 10 minutes

Ingredients

2 tbsp extra virgin olive oil

3 cloves garlic, minced

1 small onion, thinly sliced

1 cup mushrooms (cremini, portobello, or oyster), sliced

1 bunch bok choy, washed and chopped

1 can (15 oz) chickpeas, drained and rinsed

1 tsp oregano

½ tsp thyme

½ tsp paprika (or sumac for extra zest)

Juice of ½ lemon

1 tbsp balsamic vinegar

Salt & black pepper, to taste

Feta cheese crumbles (for garnish)

Toasted pine nuts or walnuts (for garnish)

Instructions

Heat the oil: In a large pan or skillet, heat olive oil over medium heat.

Sauté the aromatics: Add garlic and onion, sauté until softened and fragrant.

Cook the mushrooms: Add mushrooms and cook until golden and tender, about 4 minutes.

Add bok choy: Toss in the bok choy and stir-fry for 2 minutes until the stems are tender but still crisp.

Season and flavor: Add chickpeas, oregano, thyme, paprika, salt, and pepper. Stir well.

Deglaze with lemon & balsamic: Pour in the lemon juice and balsamic vinegar, stir for another minute.

Finish & serve: Garnish with feta cheese and toasted pine nuts or walnuts. Serve warm with pita bread, quinoa, or couscous.

Cooking Tips:

Sauté mushrooms first: This allows them to release moisture and develop a rich, umami flavor.

Add bok choy towards the end: The leaves wilt quickly, so cook the stems first for a few minutes.✔️

Deglaze the pan: Balsamic vinegar and lemon juice lift the flavors and balance the dish.

Garnish right before serving: Feta and nuts add texture but are best added at the end to maintain crunch.

Nutritional Value (Per Serving – Approximate)

Calories: ~250-300 kcal

Healthy Fats: 12g (from olive oil and nuts)

Protein: 10g (from chickpeas and feta)

Fiber: 7g (bok choy, mushrooms, chickpeas)

Sodium: Varies based on feta and seasoning