This Sautéed Bok Choy and Shiitake Mushrooms in Asian Garlic Sauce is a quick, healthy, and flavorful dish that combines tender baby bok choy and earthy shiitake mushrooms with a savory garlic and ginger sauce. It’s perfect as a side dish or a light main course served with steamed rice or noodles. Simple yet packed with umami, this recipe is a delightful way to enjoy fresh vegetables with minimal effort.
Ingredients:
Vegetables:
- 3 baby bok choy (about 14–16 oz.), washed and halved lengthwise
- 6 oz. shiitake mushrooms, stems removed and sliced
For Cooking:
- 3 Tbsp. vegetable broth (or water)
Garlic Sauce:
- 1½ Tbsp. tamari (or soy sauce)
- 1 Tbsp. rice vinegar (adjust to taste)
- 2–3 cloves garlic, minced
- 1 tsp. freshly grated ginger
- 1 tsp. sesame seeds
Instructions:
- Prepare the Vegetables: Wash the baby bok choy thoroughly, halving them lengthwise to remove any hidden dirt. Slice the shiitake mushrooms into thin pieces.
- Make the Garlic Sauce: In a small bowl, whisk together tamari (or soy sauce), rice vinegar, minced garlic, grated ginger, and sesame seeds. Set aside.
- Sauté the Vegetables: Heat a large skillet or wok over medium heat. Add the vegetable broth (or water) and let it warm up. Toss in the shiitake mushrooms and sauté for 2–3 minutes until softened.
- Cook the Bok Choy: Add the halved bok choy to the skillet, cut side down. Cover and let steam for 3–4 minutes, flipping halfway, until the bok choy is tender and slightly charred.
- Combine with Sauce: Pour the garlic sauce over the vegetables. Stir gently to coat the bok choy and mushrooms evenly in the sauce. Cook for an additional 1–2 minutes until the sauce thickens slightly and the vegetables are well-glazed.
- Serve: Remove from heat and transfer to a serving plate. Garnish with additional sesame seeds or a drizzle of toasted sesame oil if desired.
Conclusion:
This quick and easy Sautéed Bok Choy and Shiitake Mushrooms in Asian Garlic Sauce is a versatile dish that’s both nutritious and delicious. Perfect for weeknight dinners or as a complement to larger meals, its bold flavors and tender textures will make it a staple in your recipe rotation.
Sautéed Bok Choy and Shiitake Mushrooms in Asian Garlic Sauce
A simple yet flavorful stir-fry featuring baby bokchoy and shiitake mushrooms in a savory Asian garlic sauce, perfect as a sidedish or light entrée.
Vegetables:
- 3 baby bok choy (about 14–16 oz., washed and halved lengthwise)
- 6 oz. shiitake mushrooms (stems removed and sliced)
For Cooking:
- 3 Tbsp. vegetable broth (or water)
Garlic Sauce:
- 1½ Tbsp. tamari (or soy sauce)
- 1 Tbsp. rice vinegar (adjust to taste)
- 2 –3 cloves garlic (minced)
- 1 tsp. freshly grated ginger
- 1 tsp. sesame seeds
- Prepare the Vegetables: Wash the baby bok choy thoroughly, halving them lengthwise to remove any hidden dirt. Slice the shiitake mushrooms into thin pieces.
- Make the Garlic Sauce: In a small bowl, whisk together tamari (or soy sauce), rice vinegar, minced garlic, grated ginger, and sesame seeds. Set aside.
- Sauté the Vegetables: Heat a large skillet or wok over medium heat. Add the vegetable broth (or water) and let it warm up. Toss in the shiitake mushrooms and sauté for 2–3 minutes until softened.
- Cook the Bok Choy: Add the halved bok choy to the skillet, cut side down. Cover and let steam for 3–4 minutes, flipping halfway, until the bok choy is tender and slightly charred.
- Combine with Sauce: Pour the garlic sauce over the vegetables. Stir gently to coat the bok choy and mushrooms evenly in the sauce. Cook for an additional 1–2 minutes until the sauce thickens slightly and the vegetables are well-glazed.
- Serve: Remove from heat and transfer to a serving plate. Garnish with additional sesame seeds or a drizzle of toasted sesame oil if desired.