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Bok Choy and Shiitake Mushrooms in Garlic Sauce

This Bok Choy and Shiitake Mushrooms dish is a quick, vibrant, and nutritious delight!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 lb baby bok choy cleaned and halved
  • 6 oz shiitake mushrooms sliced
  • 1/4 cup vegetable broth or water
  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp rice vinegar
  • 3 cloves garlic minced
  • 1 tsp ginger freshly grated
  • 1 tsp sesame seeds for garnish

Instructions

  • Start by cleaning the baby bok choy. Rinse it thoroughly under cold water to remove any dirt or grit. Cut the bok choy in half lengthwise. For the shiitake mushrooms, remove the stems and slice the caps into bite-sized pieces. Mince the garlic and grate the ginger.
  • In a large skillet or wok, heat a drizzle of vegetable oil over medium-high heat. Allow the oil to warm up, making sure it’s hot enough to sizzle when you add the ingredients.
  • Add the minced garlic and grated ginger to the pan. Sauté for about 30 seconds, or until fragrant, being careful not to let them burn.
  • Add the sliced shiitake mushrooms to the pan and stir-fry for about 3-4 minutes until they begin to soften and release their moisture.
  • Toss in the baby bok choy, cut side down, and sauté for another 2-3 minutes. The bok choy should start to wilt but still retain some crunch.
  • Pour in the vegetable broth (or water), tamari (or soy sauce), and rice vinegar. Stir to combine everything, ensuring the bok choy and mushrooms are well coated in the sauce. Let it cook for another 2-3 minutes.
  • Once the bok choy is tender but still vibrant green, remove the pan from heat. Sprinkle the dish with sesame seeds for added texture.
  • Transfer your Bok Choy and Shiitake Mushrooms in Garlic Sauce to a serving platter or bowl, and enjoy it warm.

Equipment

  • Chef's knife
  • Cutting Board
  • Large skillet or wok
  • Measuring cups and spoons
  • Spatula or wooden spoon

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over medium heat with a splash of water or broth to restore moisture.
  • This dish can be frozen for up to a month; thaw overnight in the fridge before reheating.