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.

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.

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Course: Vegetable stir-fry

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Servings: 4 to 6

Author: Veg Kitchen

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.

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