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Home » Recipes » Sides

Bok Choy and Shiitake Mushrooms in Garlic Sauce

Mar 1, 2021 by Kaitlin · 4 Comments

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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.)

Overhead view of garlic bok choy and shiitake mushrooms on a white plate with sesame seeds

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.

Shiitakes, tamari, sesame seeds, garlic, ginger and rice vinegar ingredients laid out on a metal tray

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.
Preparing bok choy and mushrooms with garlic sauce in a large skillet

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.

Baby bok choy and shiitake mushrooms cooking in a large skillet with garlic sauce

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.

Close up view of garlic bok choy and mushrooms with chopsticks

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

Overhead view of garlic bok choy and shiitake mushrooms on a white plate with sesame seeds

Bok Choy and Shiitake Mushrooms in Garlic Sauce

Baby bok choy and tender shiitakes are sautéed in a flavorful garlic-ginger sauce. A simple and healthy side dish for your Asian-inspired meals!
4.67 from 3 votes
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Side Dish
Cuisine: Asian-Inspired, Gluten-Free, Oil-Free, Vegan
Servings: 3 side servings

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

*Baby bok choy: 1 lb. equals about 3 heads.
Thicker sauce: The sauce runs thin, so add 1 tsp. cornstarch (or arrowroot powder) to the sauce to thicken if desired.
For gluten-free: Use GF tamari.

Nutrition Per Serving (Estimate)

Nutrition Facts
Bok Choy and Shiitake Mushrooms in Garlic Sauce
Amount per Serving
Calories
57
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.2
g
Monounsaturated Fat
 
0.1
g
Potassium
 
216
mg
6
%
Carbohydrates
 
9
g
3
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
4
g
8
%
Vitamin A
 
6770
IU
135
%
Vitamin C
 
69
mg
84
%
Calcium
 
182
mg
18
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.

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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If you're enjoying this garlic bok choy and shiitake mushrooms recipe, also check out:

  • Miso Glazed Green Beans
  • Rainbow Vegetable Fried Rice

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Comments

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    Recipe Rating:




  1. Brian Greene says

    March 16, 2022 at 5:22 pm

    5 stars
    I added tofu, asparagus, rice, fish sauce, some hot pepper and more broth. This yummy dish fed four people. Thanks for sharing.

    Reply
    • Kaitlin says

      March 17, 2022 at 9:13 am

      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!

      Reply
  2. Cynthia says

    June 26, 2021 at 4:43 pm

    4 stars
    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!

    Reply
    • Kaitlin says

      June 26, 2021 at 8:49 pm

      Great to hear! Tofu & brown rice sound like a lovely pairing!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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