![Bok choy and shiitake mushroom stir fry recipe](https://www.thespruceeats.com/thmb/CquWadbJAhtnn902_TjQx_2JbUI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/bok-choy-shiitake-mushroom-stir-fry-3378425-Hero-04-b90ccb8547df45f480106666c69c077d.jpg)
The Spruce Eats / Ali Redmond
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.Â
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 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.Â
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.
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.
"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](https://www.thespruceeats.com/thmb/-vegGjsFPTJ5mdSkHVljmWzpSTs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/bok-choy-shiitake-mushroom-stir-fry-3378425-diana-rattray-2021-ccf71968c83045e58f0dabfecebb0e1b.jpg)
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
-
Gather the ingredients.
The Spruce Eats / Ali Redmond
-
Heat 1 tablespoon canola oil (or other high-heat oil) over medium-high heat in a wok or large skillet. Add 3 to 4 cloves garlic (minced) and 2 teaspoons fresh ginger (minced or grated) and stir for 30 seconds. Add 1 cup sliced shiitake mushrooms or 1/2 cup sliced shiitake mushrooms plus 1/2 cup sliced button mushrooms and cook for 2 to 3 minutes. Add in 1 tablespoon soy sauce, 1 head bok choy (or 2 to 3 baby boy choy), and 5 to 6 green scallions (sliced), and cook for a couple more minutes.
The Spruce Eats / Ali Redmond
-
Reduce heat to medium-low and add 1/4 cup vegetable broth. Simmer until the bok choy is crisp-tender, 3 to 5 minutes
The Spruce Eats / Ali Redmond
-
Finally, stir in 2 teaspoons sesame oil and the optional 2 tablespoons sesame seeds and remove from heat. Taste and add more soy sauce, if needed.
The Spruce Eats / Ali Redmond
How to Store Bok Choy and Shiitake Stir-Fry
Refrigerate bok choy and mushroom stir fry in an airtight container within 2 hours, and eat within 4 days.
Feeling Adventurous? Try This:
- 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 it up - Add a pinch of crushed red pepper flakes or a bit of sambal, to taste.
Nutrition Facts (per serving) | |
---|---|
77 | Calories |
6g | Fat |
5g | Carbs |
2g | Protein |
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. |
Recipe Tags: