|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
"The flavor was good with shiitake mushrooms and 3 heads of baby bok choy. I found that I needed to add a little extra soy sauce at the end. It was a good, light side dish, easy to prepare with just a few ingredients and quick to cook." —Diana Rattray
- 1 tablespoon canola oil or other high-heat oil
- 3 to 4 cloves garlic (minced)
- 2 teaspoons fresh ginger (minced or grated)
- 1 cup shiitake mushrooms (sliced OR 1/2 cup sliced shiitake mushrooms and 1/2 cup sliced button mushrooms)
- 1 tablespoon soy sauce, or more to taste (or 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 or green onions (sliced)
- 1/4 cup vegetable broth
- 2 teaspoons sesame oil
- 2 tablespoons sesame seeds (optional)
Gather the ingredients.
Heat the oil over medium-high heat in a wok or large skillet. Add the garlic and ginger and stir for 30 seconds. Add the mushrooms and cook for 2 to 3 minutes. Add in the soy sauce, the bok choy and scallions, and cook for a couple more minutes.
Reduce heat to medium-low and add the vegetable broth. Simmer until the bok choy is crisp-tender, 3 to 5 minutes
Finally, stir in the sesame oil and the optional sesame seeds and remove from heat. Taste and add more soy sauce, if needed.
- For extra flavor and texture, add 2 to 3 tablespoons of sliced shallots to the pan or wok along with the garlic and ginger.
- Spice the dish up with a pinch of crushed red pepper flakes or a bit of sambal, to taste.
How to Store
Refrigerate bok choy and mushroom stir fry in an airtight container within 2 hours, and eat within 4 days.
Do You Eat Shiitake Mushroom Stems?
Shiitake mushroom stems are too tough and chewy to eat. Cut off the stems where they meet the cap—discard them or save the stems to use in soups or stocks.
What is the Best Way to Clean Shiitake Mushrooms?
Give shiitake mushrooms a brief rinse under cold water and wipe them with a damp paper towel. Pat dry with paper towels before cooking.