Bok Choy and Shiitake Mushroom Recipe

Prep Time Cook Time Serves
10m 7m 2-4 as a side

The key to eating healthy and being happy about it is eating things with lots of flavor. That way, you never feel like you are depriving yourself of the “good stuff”! This vegetarian dish does exactly that. There are lots of great asian flavors as well as some delicious crunch from the bok choy. I could eat this every night of the week.


  • 1 tablespoon vegetable oil
  • 2 garlic cloves, peeled and minced
  • 1 inch piece of ginger, peeled and grated
  • 7 ounces shiitake mushrooms (about 20), sliced
  • 4 heads baby bok choy, leaves separated
  • drizzle sesame oil
  • 1 teaspoon rice wine vinegar
  • 2 tablespoons soy sauce
  • pinch of sugar


Wash and dry the bok choy leaves.

Heat the vegetable oil in a wok or large skillet over medium high heat. Add the garlic and ginger and sauté, constantly stirring to ensure they do not burn. Add the mushrooms and fry for about a minute. Add the greens and sauté, adding the sesame oil, rice wine vinegar, soy sauce and pinch of sugar. Cook for another couple minutes, just until the bok choy has begun to wilt. Enjoy while warm.


If you can’t find fresh shiitake mushrooms, dried ones work equally well. Use 2 to 4 ounces dried mushrooms. Place the dried mushrooms in a large bowl and cover with boiling water. Let sit for about 20 minutes. Remove from the water, squeezing the excess water out of the mushrooms. Cut off the stems and use the caps as directed in the recipe. The remaining soaking liquid is delicious used as a base for soup or a stock.

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