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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.
5
from 1 vote
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Course:
Vegetable stir-fry
Cuisine:
Vegan / Healthy
Diet:
Vegan, Vegetarian
Keyword:
quick stir-fry, stir fry recipe, vegetable stir fry
Prep Time:
10
minutes
minutes
Cook Time:
8
minutes
minutes
Total Time:
18
minutes
minutes
Servings:
4
to 6
Calories:
87
kcal
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
US Customary
-
Metric
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.
Nutrition
Calories:
87
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
3
g
|
Sodium:
271
mg
|
Potassium:
128
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
63
IU
|
Vitamin C:
1
mg
|
Calcium:
7
mg
|
Iron:
1
mg
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