Stir-Fried Bok Choy with Shiitake Mushrooms

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.

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Author: Nava

Recipe type: Vegetable stir-fry

Cuisine: Vegan / healthy

Prep time: 10 mins

Cook time: 8 mins

Total time: 18 mins

Serves: 4 to 6

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.

Ingredients

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

Instructions

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.
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.