Bok Choy and Shiitake Mushroom Stir-Fry Recipe

By
Jolinda Hackett
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Updated on 02/10/23
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Bok choy and shiitake mushroom stir fry recipe

The Spruce Eats / Ali Redmond
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
77 Calories
6g Fat
5g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 77
% Daily Value*
Total Fat 6g 8%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 281mg 12%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 6%
Total Sugars 1g
Protein 2g
Vitamin C 16mg 82%
Calcium 63mg 5%
Iron 1mg 5%
Potassium 310mg 7%
*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.
(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. 

"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

Bok choy shiitake mushroom stir fry in a white bowl
A Note From Our Recipe Tester

Ingredients

  • 1 tablespoon canola oil, or other high-heat oil

  • 3 to 4 cloves garlic, minced

  • 2 teaspoons minced or grated fresh ginger

  • 1 cup sliced shiitake mushrooms, or 1/2 cup sliced shiitake mushrooms plus 1/2 cup sliced button mushrooms

  • 1 tablespoon soy sauce, or more to taste (or tamari, Nama Shoyu, or another substitute to keep it gluten-free)

  • 1 head 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

Steps to Make It

  1. Gather the ingredients.

    Ingredients for bok choy shiitake mushrooms gathered

    The Spruce Eats / Ali Redmond

  2. 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.

    Bok choy, mushrooms, and scallions in a wok

    The Spruce Eats / Ali Redmond

  3. Reduce heat to medium-low and add the vegetable broth. Simmer until the bok choy is crisp-tender, 3 to 5 minutes

    Broth added to bok choy and shiitake mushroom stir fry cooking in a wok

    The Spruce Eats / Ali Redmond

  4. Finally, stir in the sesame oil and the optional sesame seeds and remove from heat. Taste and add more soy sauce, if needed.

    Bok choy and shiitake mushroom stir fry in a wok with sesame oil and seeds

    The Spruce Eats / Ali Redmond

Recipe Variations

  • 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.