Bok Choy and Shiitake Mushroom Stir Fry Recipe

Bok choy and mushroom stir fry over steamed quinoa
Ratings (11)
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 4 Portions (4 Servings)
Nutritional Guidelines (per serving)
105 Calories
7g Fat
9g Carbs
4g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Combine bok choy and shiitake mushrooms stir-fried in a garlic sesame sauce for a healthy vegetarian vegetable stir-fry recipe. If you like bok choy or just want to try out a simple bok choy stir-fry recipe, this is a simple one to try. We also like cooking with baby bok choy, which is smaller than full-sized bok choy, but has a similar taste and is virtually interchangeable with regular bok choy. It's a bit more tender, so it needs slightly less cooking time. 

This bok choy and mushroom vegetable stir-fry recipe are both vegetarian and vegan. If you need it to be gluten-free as well, check the ingredients of your vegetable broth (some brands are gluten-free and some are not), or make your own. You'll also need to swap out the soy sauce for a gluten-free substitute such as tamari, Nama Shoyu or even Bragg's liquid aminos or coconut aminos. All the remaining ingredients, including the mushrooms, boy choy, ginger, and sesame oil are gluten-free. 

Vegetable stir-fries are a quick and easy vegetarian and vegan dinner idea that most people enjoy (with or without tofu), and so they really should be a part of every vegetarian cook's repertoire. If you don't already have a few vegetable stir-fry ideas in your regular rotation, check out some of these easy vegetable stir-fry recipes, or browse through these tofu stir-fry ideas

Ingredients

  • 3 to 4 cloves minced garlic
  • 1 cup shiitake mushrooms (sliced OR 1/2 cup sliced shiitake mushrooms and 1/2 cup sliced button mushrooms)
  • 2 tsp. canola oil or other high-heat oil
  • 1 tbsp. soy sauce (or, use tamari or Nama Shoyu or another substitute to keep it gluten-free)
  • 1 bok choy, chopped (or 2 to 3 baby bok choy if you prefer)
  • 5 to 6 scallions/green onions (sliced)
  • 1/4 cup vegetable broth
  • 2 tsp. fresh ginger (minced or grated)
  • 2 tsp. sesame oil
  • 2 tbsp. sesame seeds (optional)

Steps to Make It

  1. Sautee the garlic and mushrooms in oil for 3 to 5 minutes then add in the soy sauce, the bok choy and scallions, and cook for a few more minutes.

  2. Reduce heat to medium-low and add vegetable broth and ginger. Simmer for another 3 to 5 minutes.

  3. Finally, stir in the sesame oil and the optional sesame seeds and remove from heat.

  4. Serve your bok choy and mushroom stir-fry hot over rice, quinoa, noodles (there should be a little bit of sauce) or just enjoy it as is as a simple vegetable side dish. Or, add in some fried or baked tofu to add protein and make it a main dish.

Not sure you want a vegetable stir-fry for dinner tonight? Here are a few more simple vegetarian dinner ideas to try: