Stir-fried bok choy and shiitake mushrooms with snow peas is a quick, tasty recipe to serve on its own or over rice or quinoa. Bok choy and shiitake mushrooms are just made for each other, a contrast in crunch and umami.
You can use whatever type of bok choy is available — the kind with the large white stalks and dark green leaves, or any variety of baby bok choy. You can also use fresh or dried (reconstituted) shiitake for this dish.
Bok choy basics
Bok choy is possibly the most widely known and available of Asian greens, In western markets, the term “bok choy” generically to describe the larger kind, with the crisp white stalks and dark leaves. But there are several other varieties, not the least of which is baby bok choy.
Baby bok choy is a smaller version of the former variety, with stems and leaves of a fairly uniform, pale green hue. Some are the size of a hand or a bit larger; others are small enough to be used whole or simply cut in half lengthwise.
Any of the common varieties of bok choy are equally good raw in salads or very lightly cooked in stir-fries, soups, and braises.
To prepare, you simply need to trim the bottom of the larger bok choy stalks and slice, leaves and all. Make sure to rinse well, as sandy soil is sometimes hiding in the stalks and leaves. For lots more on this versatile vegetable, see our Guide to Bok Choy and here are dozens of Delectable Plant-Based Bok Choy Recipes.
Ingredients for the stir-fry
- Neutral vegetable oil
- Dark sesame oil
- Onion, 1 medium
- Bok choy (large, 1 medium bunch or 4 to 6 baby bok choy)
- Fresh shiitake mushrooms (4 to 6 ounces fresh, or about 10 to 12 dried)
- Snow peas (about 2 cups worth)
- Soy sauce or tamari
- Dry sherry (optional)
- Fresh or bottled ginger
- Dried hot red chili flakes or gochugaru (optional)
Adapted from Wild About Greens by Nava Atlas. Photos by Hannah Kaminsky, Bittersweet Blog.com.
Explore more …
- Wine and Mustard Braised Bok Choy
- Braised Bok Choy with Shiitake Mushrooms
- Ginger and Garlic Stir-Fried Bok Choy
- A Guide to Shiitake Mushrooms
- Umami-Rich Recipes for Dried Shiitake Mushrooms
- Vegan Fresh Shiitake Mushroom Recipes
- 1 tablespoon neutral vegetable oil
- 1 medium onion, halved and sliced
- 1 tablespoon dark sesame oil
- 1 medium bunch regular bok choy or 4 to 6 baby bok choy, sliced crosswise and well rinsed
- 4 to 6 ounces fresh shiitake mushrooms, stemmed and sliced (or 10 to 12 dried, reconstituted; see Note)
- 2 cups snow peas, trimmed and cut in half
- 2 tablespoons reduced-sodium soy sauce or tamari
- 2 to 3 tablespoons dry sherry, optional
- 1 to 2 teaspoons minced fresh or bottled ginger
- Dried hot red chili flakes or gochugaru to taste, optional
- Heat the oil in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until translucent.
- Drizzle in the sesame oil and turn the heat up to high. Add the remaining ingredients and stir-fry until the vegetables are tender-crisp. Err on the side of undercooking; this takes just 2 to 3 minutes.
- Season with additional soy sauce if desired and serve at once, on its own, or as suggested in the headnote, over hot cooked rice, quinoa, or noodles.
To reconstitute dried shiitake mushrooms, cover with boiling water in a heatproof bowl. Let stand for 15 to 20 minutes, then drain (save the soaking liquid for another use, if you’d like).
Here are tons more plant-forward salads & sides.