|Nutritional Guidelines (per serving)|
|Servings: 4 Portions (4 Servings)|
|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.
- 3 to 4 cloves garlic (minced)
- 1 cup shiitake mushrooms (sliced OR 1/2 cup sliced shiitake mushrooms and 1/2 cup sliced button mushrooms)
- 2 teaspoons canola oil or other high-heat oil
- 1 tablespoon 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 or green onions (sliced)
- 1/4 cup vegetable broth
- 2 teaspoons fresh ginger (minced or grated)
- 2 teaspoons sesame oil
- 2 tablespoons sesame seeds (optional)
Gather the ingredients.
Saute 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.
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, Israeli couscous, 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.