Name: Bok Choy and Shiitake Mushrooms in Garlic Sauce
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3 baby bok choy (about 14-16 oz.); 6 oz. shiitake mushrooms; 3 Tbsp. vegetable broth (or water); 1 1/2 Tbsp. tamari; 1 Tbsp. rice vinegar (or less); 2-3 cloves garlic, minced; 1 tsp. ginger, freshly grated; 1 tsp. sesame seeds

Baby bok choy and tender shiitake mushrooms sautéed in a flavorful Asian-inspired garlic-ginger sauce. A simple and healthy side dish that is quick to prepare! (Vegan, gluten-free, oil-free.)

Garlic ginger baby bok choy with shiitake mushrooms

This easy, healthy side dish is filled with great texture and Asian-inspired flavors.

Fresh baby bok choy and tender shiitake mushrooms are lightly sautéed, then combined with a simple garlic-ginger sauce.

Plus it is also filled with many beneficial plant-based nutrients.

Ingredients for bok choy and mushrooms with garlic sauce

Ingredients for Garlic Bok Choy

For this recipe you will need:

Baby bok choy
Shiitake mushrooms
Vegetable broth
Garlic
Fresh ginger
Tamari: Or you can substitute soy sauce or coconut aminos.
Rice vinegar: I use unseasoned which does not have added sugar.
Sesame seeds

The sauce is thin, so add a cornstarch slurry or other thickener of choice if desired.

Baby boy choy and shiitake mushrooms sautéing in a pan with garlic sauce

How to Serve

This dish is also great served with:

Easy Baked Tofu
Teriyaki Noodles with Vegetables
Vegetable Lo Mein
Fried rice
Or simply your own favorite Asian-inspired meals

Plate of garlic bok choy with shiitake mushrooms

For more inspiration, also browse all Asian-inspired recipes.

Bok Choy and Shiitake Mushrooms in Garlic Sauce

Baby bok choy and tender shiitakes sautéed in a flavorful garlic-ginger sauce. A simple and healthy side dish for your Asian-inspired meals!

4.5 from 2 votes

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Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Author: Kaitlin - The Garden Grazer

Course: Side Dish

Cuisine: Asian-Inspired, Gluten-Free, Oil-Free, Vegan

Servings: 3 side servings

Ingredients

3 baby bok choy (about 14-16 oz.)
6 oz. shiitake mushrooms
3 Tbsp. vegetable broth (or water)

For the garlic sauce:

1 1/2 Tbsp. tamari
1 Tbsp. rice vinegar (or less)
2-3 cloves garlic, minced
1 tsp. ginger, freshly grated
1 tsp. sesame seeds

Instructions

Make the sauce: in a small bowl combine all sauce ingredients and whisk to combine. Set aside.
Prepare baby bok choy: cut bottom ends off. Rinse very well. Chop white parts into about 1-inch wide pieces. Chop leaves into about 1/2-inch wide pieces.
Wipe shiitakes clean, and trim ends. (If the shiitakes are small, I leave them whole. Otherwise, slice or halve if desired.)
In a large pan over medium-high heat, add 3 Tbsp. vegetable broth (or water). When hot, carefully add shiitakes. Stir and sauté 2-3 minutes. (Add a splash more broth/water if needed to prevent sticking.)
Add bok choy and sauté 5 minutes, stirring occasionally.
Reduce heat to medium-low. Add garlic sauce to pan. Stir well to combine and sauté 1-2 minutes.
Spoon any leftover pan juices over the top before serving. Garnish with additional sesame seeds or more tamari if desired.

Notes

The sauce runs thin, so add 1/2-1 tsp. cornstarch (or arrowroot powder) to thicken if desired.

I use unseasoned Marukan brand organic rice vinegar. (Seasoned rice vinegar contains added sugar and salt.)

Mushrooms are porous, so to clean them it's best to wipe with a damp towel (as opposed to running them under water as they'll absorb the water and become soggy).

Nutrition Per Serving (Estimate)

Calories: 48kcalCarbohydrates: 8gProtein: 4gFat: 1gSaturated Fat: 1gPotassium: 205mgFiber: 3gSugar: 3gVitamin A: 5070IUVitamin C: 52mgCalcium: 138mgIron: 1mg

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Miso Glazed Green Beans
Rainbow Vegetable Fried Rice

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