Stir-Fried Bok Choy with Shiitake Mushrooms

Bok choy and mushroom stir-fry

Here’s a quick stir-fry using nutritious, crunchy bok choy. Shiitake mushrooms make a perfect partner for it. Serve this on its own or over rice; it’s good hot or at room temperature. Use either large white bok choy or baby bok choy. Photos by Evan Atlas.

Serves: 4 to 6

  • 2 tablespoons dark sesame oil
  • About 8 stalks regular or 3 to 4 baby bok choy,
    stalks and leaves, sliced fairly thin on the diagonal
  • 4 to 6 ounces fresh shiitake mushrooms, stemmed and thinly sliced
  • 1 heaping cup snow peas, trimmed and cut in half,
    or 1 cup baby carrots, quartered or halved lengthwise
  • 2 to 3 scallions, white and green parts, sliced
  • 2 tablespoons reduced-sodium soy sauce, or to taste
  • 3 tablespoons dry cooking sherry or white wine
  • 1 teaspoon grated fresh or jarred ginger
  • Hot chili oil or other hot seasoning like Sriracha sauce, to taste
  • Hot cooked rice, optional
  • Toasted cashews or peanuts for topping, optional

Heat the oil in a stir-fry pan. Add the onion and stir-fry over medium high heat until translucent.

Add the bok choy, shiitakes, snow peas, soy sauce, and sherry or wine. Stir-fry until the vegetables are tender-crisp.

Add the ginger and chili oil or sriracha. Season with additional soy sauce if desired and serve at once over hot cooked rice or on its own as a side dish. Pass around cashews or peanuts for topping individual servings, if desired.

Bok choy and mushroom stir-fry recipe


4 comments on “Stir-Fried Bok Choy with Shiitake Mushrooms

  1. Moon

    Very good recipe, easy and quick to make. Family liked it even though they don’t normally eat my Vegan food.

  2. Nava Post author

    Moon, isn’t it nice when we find something easy that everyone will eat? So glad you and your family enjoyed this.

  3. Nava Post author

    Debra, I’m glad you found a couple of recipes here on VegKitchen that your daughter will eat, and hopefully enjoy!

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