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Home » RECIPES

Published: Mar 9, 2022 . Modified: Mar 9, 2022 by Joy Cadwising · 4 Comments

Sautéed bok choy and mushroom recipe

Jump to Recipe Print Recipe
Bok choy and shitaki mushroom recipe with sauce in a black serving bowl
Bok choy and shitaki mushroom recipe with sauce in a black serving bowl

This bok choy recipe cooks towards the bright side in just 11 minutes and with added Shiitake mushroom that makes a great and easy meatless meal alternative.

Sauteed bok choy and mushroom with sauce in a black serving dish

Bok choy and shiitake mushroom's low-calorie content makes them popular not only in the Chinese community but also among all individual who loves to cook easy and healthy meals.

This baby bok choy and mushroom recipe is a great addition to my herby rice and lime on this site as a side dish, and pairs well with this amazing miso and honey-ginger glazed salmon.

Jump to:
  • What is bok choy?
  • Shiitake mushroom
  • Ingredients you will need
  • How to cook Bok choy and Mushroom?
  • Why you need a thickener?
  • Equipment
  • Top tip
  • 📖 Recipe

What is bok choy?

baby bok choy on a white surface.

Bok choy is a crunchy, green vegetable that belongs to the cruciferous family and has a subtle "cabbagey" flavor that sometimes tastes like celery and is packed full of nutrients.

Shiitake mushroom

shiitake mushrooms are prized for their rich, earthy flavor, distinctive taste best describe as meaty and their diverse health benefits make them the most popular worldwide.

Ingredients you will need

Now, you agree that this bok choy and shiitake mushroom recipe are leaning towards the healthy, bright and light side, here's a round-up of ingredients you will need.

Shiitake mushroom, minced ginger and sliced shallot on a chopping board
shallot, ginger and shiitake mushroom
  • Cooking oil
  • Shiitake mushroom or use cremini mushroom, portobello and any other mushrooms available.
  • Ginger
  • Shallot
  • Chilli flakes
  • Bok choy
  • Chicken stock, make it vegetarian- use vegetable stock, mushroom stock or plain water instead.
  • Sea salt
  • White pepper

See the recipe card for quantities.

How to cook Bok choy and Mushroom?

For my own preference, the best way to cook Bok choy is using a small amount of oil to help the aromatics and shiitake mushrooms release their fragrance and flavor over medium heat.

As soon as you can smell the fragrance and you can hear it sizzling, add the bok choy, gently toss it all together and then add the chicken and seasoning. Thus, it is the hot liquid that does mostly the cooking until the vegetables and mushrooms are soft and cooked. In other words, you don't need too much oil to cook, and that's what makes it the winner.

Sauteed bok choy and mushroom with ginger and shallot in a wok with its cooking liquid.

Why you need a thickener?

The thickener in this bok choy recipe is an option. Omit it if you think the little amount of potato starch or corn starch doesn't agree with you or whatever reason you have.

I like to serve sautéed vegetables with their cooking liquid. If you love gravy, that's what I'm talking about. And adding thickener, not too thick but just enough to get that mouth-feel delicious gravy.

Equipment

A wok or a deep sauté pan with a lid is your best friend.

Top tip

While shiitake mushrooms are impossible to overcook, the bok choy will create mushy consistency once overcooked. A fully cooked bok choy should have soft creamy with an almost meat-like texture and a hint of sweetness.

If you're not using thickener and you want to stay on the dryer side, use ¼ cup of liquid instead and let it boil until it dries out a little bit.

📖 Recipe

Sauteed bok choy and mushroom with sauce in a black serving dish

Sautéed Bok choy and mushroom recipe

Sin-free bok choy and shitake stirfry cooked with chicken stock, ginger and shallots.
5 from 2 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 seving
Calories: 48kcal

Equipment

  • Wok

Ingredients  

  • 1 tablespoon Vegetable oil
  • 1 tablespoon Ginger, minced
  • 1 large Shallot, thinly sliced
  • ½ teaspoon Chilli flakes
  • ½ pound Shitake mushroom
  • 1 ½ pounds Baby bok choy, cleaned with the ends trimmed
  • ½ cup Chicken stock or vegetable stock or mushroom stock
  • ½ teaspoon Salt
  • ¼ teaspoon White pepper

Thickener (optional)

  • 1 ½ teaspoons Potato starch or corn starch plus 2 tablespoons water

Instructions

  • In a wok or large sauté pan, add the oil, ginger, shallots, chilli flakes and shitake mushroom over medium heat and cook until it shimmer, stirring constantly until fragrant, about 2 minutes.
  • Increase the heat to medium-high. Add the bok choy and stir carefully to combine with the mushroom. Add the chicken stock, salt and pepper. Put the lid on and cook for another three minutes.
  • Remove the lid, stir in the thickener (if using) and continue cooking to evaporate some of the liquid and the stalks are soft to the touch. Approximately 3-4 minutes.
  • Drizzle the sesame oil and remove to a warm platter.
Category: Side Dish
Cuisine: Asian
Keyword: Sauteéd bok choy and shitake mushroom

Nutrition

Calories: 48 kcal (2%)Carbohydrates: 9 g (3%)Protein: 3 g (6%)Fat: 1 g (2%)Sodium: 411 mg (18%)Potassium: 206 mg (6%)Fiber: 3 g (13%)Sugar: 4 g (4%)Vitamin A: 7644 IU (153%)Vitamin C: 77 mg (93%)Calcium: 192 mg (19%)Iron: 2 mg (11%)
Did you make this recipe?Mention @cookmejoyathome or tag #cookmejoy on Instagram so we can admire your masterpiece!🌟

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Comments

  1. peter says

    March 10, 2022 at 9:49 am

    5 stars
    Something I have to try, I could eat the picture alone)

    • Joy Cadwising says

      March 21, 2022 at 8:10 pm

      I promise, you will gonna love it.

  2. Nina Earl says

    March 26, 2022 at 11:20 am

    5 stars
    Simply delicious and easy to make. We were feed up with meat and looking for delicious vagetable recipe for a change. I'm glad I found this recipe. Simple but not bland, it's full of flavor, love the mushrooms. Paired this with rice. Perfect👍

    • Joy Cadwising says

      March 27, 2022 at 3:14 am

      I'm glad!

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Hi! I'm Joy. I'm Happy you are here!!

I'm a Filipina, former Elementary teacher and now a full-time cook/housekeeper-food blogger living in Ontario, Canada. The recipes you'll find here are a reflection of what I cooked and learned from all the families I worked for, more importantly, I'm a passionate home cook! Favorites include a picnic in the park, a big bowl of pho and jackfruit.

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