Bok Choy and Shiitake Mushroom Stir Fry Recipe

Bok choy and mushroom stir fry over steamed quinoa
  • 22 mins
  • Prep: 10 mins,
  • Cook: 12 mins
  • Yield: about 4 servings
Ratings (11)

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. I 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 is 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

What You'll Need

  • 3-4 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 2-3 baby bok choy if you prefer)
  • 5-6 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)

How to Make It

Sautee the garlic and mushooms 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.

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

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

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.

See also: Is it a side dish or a main dish? 

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

Nutritional Guidelines (per serving)
Calories 105
Total Fat 7 g
Saturated Fat 1 g
Unsaturated Fat 3 g
Cholesterol 0 mg
Sodium 365 mg
Carbohydrates 9 g
Dietary Fiber 3 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)