Healthy Shiitake Mushrooms With Baby Bok Choy Recipe

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Simple and super delicious Shiitake Mushrooms Baby Bok Choy Stir-Fry. Healthy and quick Chinese stir-fry recipe that will help you easily add nutrition and meal variety to your dinner table.

Healthy Shiitake Mushrooms with Baby Bok Choy Recipe

One of my favorite ways to eat stir-fried vegetables is this. Shiitake mushrooms are delicious and provide the food a powerful umami boost. The baby bok choy is delicious and crisp. This vegetable is one of the top 10 healthy anti-stress foods and is also loaded with vitamins.

Before sautéing, I prefer to slice the baby bok choy in half (halve), rinse under cooler water, and pat dry. Alternatively, you can cut the vegetable into three or four halves if it is too large. Before adding the leafy green portion of the vegetable, briefly sauté the steamy parts of the vegetable in a saute pan.

Why do I need dry shiitake mushrooms that have been rehydrated for this recipe?

Shiitake mushrooms that have been rehydrated have a stronger umami flavor than those that have just been picked. They are an excellent addition to have in your Paleo kitchen pantry if you can get your hands on them (I often buy them through neighborhood Chinese grocery stores).

SHIITAKE MUSHROOMS BABY BOK CHOY

Shiitake mushrooms with baby bok choy make an excellent Asian side dish.

ingredients

  • 1 tablespoon oil
  • 4 ounces shiitake mushrooms (stemmed and sliced)
  • 2 cloves garlic (chopped)
  • 2 teaspoon ginger, grated/minced
  • 1/4 cup vegetable broth (or chicken broth)
  • 1 tablespoon light soy sauce
  • 1 teaspoon chili sauce (optional, to taste)
  • 3 large baby bok choy (the thick end of the stem removed, rinsed and steamed)
  • 2 green onions (sliced)
  • 1 teaspoon sesame oil

INSTRUCTIONS

  • Halve baby bok choy (slice in half or quarter them) Rinse then pat dry. Thin slice garlic and finely chop ginger. Set aside.
  • Aromatics: Heat a skillet over medium-high heat with  tbsp avocado oil. When hot, add garlic and ginger, quickly season with a small pinch of sea salt and stir-fry for 8-10 seconds or until fragrant (be careful not to burn the ingredients).
  • Mushrooms: Add sliced mushrooms. Continue stirring and flipping for another 1 min. until the mushrooms are soft. Add a bit more oil if the skillet feels a bit dry.
  • Bok Choy: Add baby bok choy and cook until the color turns light green yet still crisp, about 1-2 mins. Season with salt to taste. Sprinkle with sesame seeds & drizzle with  tsp sesame oil before serving. Serve either hot, room temperature, or slightly chilled.

NOTES

  • Rehydrate the dry shiitake mushrooms covered with tab water a night before using.
  • See the video link below on How to select and use dry shiitake mushrooms. 
  • Don’t like mushrooms? You can absolutely skip the mushrooms. It’ll still be a lovely bowl of baby bok choy stir-fry that’s good to go with any main dishes. :))

Bok Choy and Shiitake Mushroom Stir-Fry Recipe

Bok Choy and Shiitake Mushroom Stir Fry Recipe
Prep:15 mins
Cook:10 mins
Total:25 mins
Servings:4 servings
Nutrition Facts (per serving)
77 Calories
6g Fat
5g Carbs
2g Protein

(Nutrition data is computed utilizing an ingredient database and should be regarded as an approximation.)

For an excellent vegetarian stir-fry meal, combine bok choy and shiitake mushrooms in a garlic sesame sauce. This is a straightforward dish to try if you enjoy bok choy or simply want to learn how to make a basic stir-fry using bok choy. Baby bok choy, which is smaller than full-sized bok choy but has a comparable flavor and may be used interchangeably with regular bok choy in cooking, is another ingredient we enjoy using. It requires a little shorter cooking time because it is a little more tender.

This dish for bok choy and mushroom vegetable stir-fry is vegan and vegetarian. Check the ingredients of your vegetable broth (some brands are gluten-free, some are not) if you require it to also be gluten-free, or prepare your own. The soy sauce must also be replaced with a gluten-free alternative, such as tamari, Nama Shoyu, Bragg’s liquid aminos, or coconut aminos. The remaining ingredients—mushrooms, boy choy, ginger, and sesame oil—all have no gluten.

Every vegetarian cook’s repertoire should include vegetable stir-fries because they are a quick and simple vegetarian and vegan supper concept that most people appreciate (with or without tofu). Check out some of these simple vegetable stir-fry recipes if you don’t already have a few in your repertoire, or look through these tofu stir-fry recipes.

“With three heads of baby bok choy and shiitake mushrooms, the flavor was good. I discovered that I needed to finish by adding a bit extra soy sauce. It was a tasty, light side dish that was simple to make with only a few ingredients and took little time to cook.”

Bok Choy Shiitake Mushroom Stir Fry Tester Image

Ingredients

  • 1 tablespoon canola oil, or other high-heat oil
  • 3 to 4 cloves garlic, minced
  • 2 teaspoons minced or grated fresh ginger
  • 1 cup sliced shiitake mushrooms, or 1/2 cup sliced shiitake mushrooms plus 1/2 cup sliced button mushrooms
  • 1 tablespoon soy sauce, or more to taste (or tamari, Nama Shoyu, or another substitute to keep it gluten-free)
  • 1 head bok choy, chopped, or 2 to 3 baby bok choy, if you prefer
  • 5 to 6 scallions, or green onions, sliced
  • 1/4 cup vegetable broth
  • 2 teaspoons sesame oil
  • 2 tablespoons sesame seeds, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for bok choy shiitake mushrooms
  2. Heat the oil over medium-high heat in a wok or large skillet. Add the garlic and ginger and stir for 30 seconds. Add the mushrooms and cook for 2 to 3 minutes. Add in the soy sauce, the bok choy and scallions, and cook for a couple more minutes.

    toss the bok choy in a wok
  3. Reduce heat to medium-low and add the vegetable broth. Simmer until the bok choy is crisp-tender, 3 to 5 minutes

    Bok Choy and Shiitake Mushroom Stir Fry cooking in a wok
  4. Finally, stir in the sesame oil and the optional sesame seeds and remove from heat. Taste and add more soy sauce, if needed.

Consider bok choy’s mild flavor and luscious texture as a challenge to try new recipes. With earthy mushrooms, it tastes really delicious. Before cooking, the bok choy must be well dried to prevent a runny sauce.

Recipe Summary

Total: 20 mins
Yield: Serves 4

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim bases of bok choy and separate outer leaves from stalks, leaving the smallest inner leaves attached. Rinse and thoroughly dry bok choy in a salad spinner.

  • Heat a wok or large frying pan (not nonstick) over medium-high heat until hot when you wave your hand over the bottom. Add vegetable oil, garlic, and ginger and stir once; then immediately add mushrooms and stir-fry until they just begin to brown, 1 to 2 minutes.

  • Add rice wine and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The wok may seem crowded, but the leaves wilt quite a bit.

  • Add soy sauce, sesame oil, salt, and pepper; cook, tossing often, until bok choy is tender-crisp, another 1 to 1 1/2 minutes.

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