This baby bok choy recipe features tender shiitake mushrooms and an Asian-inspired garlic-ginger sauce. It's a simple, healthy side dish that's quick to prepare! (Vegan, gluten-free, oil-free.)
This healthy side dish is so fresh, easy, and delicious! It's filled with great texture and tasty umami flavors.
Fresh baby bok choy and tender shiitake mushrooms are lightly sautéed, then combined with a simple garlic-ginger sauce. (Yum!)
Plus it's also rich in many beneficial plant-based nutrients and easy to customize with the flavors you enjoy.
Ingredients for Bok Choy and Mushrooms
For this recipe, you'll combine in a hot wok or pan:
- Baby bok choy: You'll need one pound, which is about 3 small baby bok choy. Or you can also substitute regular bok choy if preferred.
- Fresh shiitake mushrooms: Feel free to use your own favorite mushrooms or a combination in this dish. Cremini mushrooms, white button mushrooms, Portobello, oyster, or chanterelles would all be tasty.
- Vegetable broth: Be sure to use low sodium if desired.
- Tamari: Or you can substitute soy sauce or coconut aminos.
- Rice vinegar: I use unseasoned rice vinegar which doesn't contain added sugar and salt.
- Garlic cloves: I like about 3 fresh garlic cloves for this recipe, but you can add more or less as desired.
- Fresh ginger
- Sesame seeds: You can also add black pepper or red pepper flakes to taste if you like a little spice.
Customizing
Sauce thickness: The sauce is thin, so add cornstarch, arrowroot, or other thickener of choice if desired. Simply whisk in about 1 teaspoon thickener to the sauce when preparing. You could also stir in other flavors like hoisin sauce or coconut aminos.
Adding oil: This recipe is free of refined oils. However you can easily adapt it to include oil if you wish. Stir-fry the veggies with toasted sesame oil (which adds even more flavor), vegetable oil, or olive oil, etc.
Vegetables: Toss in other veggies as you see fit. Try bell pepper, broccoli, onion, water chestnuts, green onions, zucchini, or mung bean sprouts.
Serving
This dish is great served with:
- Easy Baked Tofu for a simple protein
- Teriyaki Noodles with Vegetables
- Vegetable Lo Mein
- Cooked rice, quinoa, noodles, fried rice, or Asian-inspired meals!
Storing
Store leftovers in an airtight container in the refrigerator. I find they keep for about 2-3 days. Reheat in the microwave when ready to enjoy.
For more inspiration, also browse all Asian-inspired recipes or mushroom recipes.
Bok Choy and Shiitake Mushrooms in Garlic Sauce
Ingredients
- 1 lb. baby bok choy*
- 6 oz. shiitake mushrooms
- 1/4 cup vegetable broth (or water)
For the garlic sauce:
- 2 Tbsp. tamari (or soy sauce)
- 1 Tbsp. rice vinegar
- 3 cloves garlic, minced
- 1 tsp. ginger, freshly grated
- 1 tsp. sesame seeds
Instructions
- Prepare baby bok choy: Cut the bottom ends off each head. Rinse the leaves and stems very well. Chop the white parts into about 1-inch wide pieces. Chop the leaves into about 1/2-inch wide pieces.
- Prepare mushrooms: Rinse or wipe the shiitakes clean. Trim the tough ends off the stems. If the shiitakes are small, I leave them whole. Otherwise, slice or halve them.
- Cook: In a large pan over medium-high heat, add vegetable broth (or water). When hot, add the mushrooms. Stir and sauté 2-3 minutes. (Add more broth/water if needed to prevent sticking.) Then add bok choy and sauté 5 minutes, stirring occasionally.
- Make the sauce: Meanwhile, add all sauce ingredients to a small bowl. Whisk to combine.
- Combine: Reduce heat to medium-low. Add the sauce to the pan. Stir well to combine and sauté 1-2 minutes.
- Serve: Taste and adjust flavors if desired. (Add more ginger, tamari, etc.) Spoon any leftover pan juices over the top before serving. Garnish with additional sesame seeds if desired.
Notes
Nutrition Per Serving (Estimate)
Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
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Brian Greene says
I added tofu, asparagus, rice, fish sauce, some hot pepper and more broth. This yummy dish fed four people. Thanks for sharing.
Kaitlin says
Hi Brian! So great to hear you enjoyed. Love that you were able to make it your own with more additions. Thanks for sharing your helpful feedback!
Cynthia says
This was delicious! And SO easy! Thank you! Added some crispy tofu and brown rice! What a great dinner! I’m putting this one in the files!
Kaitlin says
Great to hear! Tofu & brown rice sound like a lovely pairing!