Bok Choy and Shiitakes
Elevate your dinner table with this vibrant and flavorful Bok Choy and Shiitakes stir-fry, a quick and wholesome recipe ready in just 25 minutes! Featuring tender baby bok choy and earthy shiitake mushrooms, this dish is stir-fried with fragrant garlic and fresh ginger, then tossed in a savory sauce made from soy sauce, a touch of optional oyster sauce, and sesame oil. Perfect as a healthy side or a light main course when paired with steamed rice, this recipe combines the perfect balance of crisp vegetables, umami-rich mushrooms, and aromatic seasonings. Whether you're seeking an easy vegetarian-friendly option or a versatile Asian-inspired dish, this stir-fry is packed with flavor, nutrition, and simplicity!
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Recipe Information
Ingredients
- 4 heads Baby bok choy
- 200 grams Fresh shiitake mushrooms
- 3 cloves Garlic
- 1 inch Fresh ginger
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Oyster sauce (optional)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 3 tablespoons Water
- 0.25 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Instructions
Rinse the baby bok choy thoroughly to remove any dirt. Cut each head in half lengthwise, or quarter them if they are larger. Drain well and set aside.
Gently wipe the shiitake mushrooms with a damp cloth. Remove the stems and slice the caps into thin strips.
Peel and finely mince the garlic. Peel and grate the ginger using a microplane or finely mince it.
In a small bowl, mix together the soy sauce, oyster sauce (if using), and water. Set the sauce aside.
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and swirl to coat the pan.
Once the oil is hot, add the minced garlic and ginger. Stir-fry for about 30 seconds, or until fragrant.
Add the sliced shiitake mushrooms to the pan and stir-fry for 3-4 minutes, or until they are tender and slightly browned.
Push the mushrooms to one side of the pan and add the bok choy, cut side down. Stir-fry for 2-3 minutes, or until the bok choy begins to wilt and the stems are tender but still crisp.
Pour the prepared sauce over the vegetables and toss to coat evenly. Cook for another 1-2 minutes, allowing the flavors to meld together.
Drizzle the sesame oil over the stir-fry and season with a pinch of salt and black pepper to taste.
Remove from heat and transfer the bok choy and shiitakes to a serving platter. Serve hot as a side dish or over steamed rice as a light main course.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 22.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2594 mg | 113% | |
| Total Carbohydrate | 40.1 g | 15% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 15.4 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 871 mg | 67% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2722 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
