Description
1 tbsp sesame oil
3 cloves garlic, minced
1-inch piece ginger, grated
6 oz shiitake mushrooms, sliced
4 baby bok choy, halved lengthwise
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey or maple syrup
½ tsp red pepper flakes (optional)
1 tbsp toasted sesame seeds
2 tbsp green onions, chopped
Directions:
Heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and ginger, sauté for 30 seconds until fragrant.
Add shiitake mushrooms and cook for 3-4 minutes until softened.
Place bok choy cut side down in the pan and cook for 2 minutes until lightly browned.
In a small bowl, mix soy sauce, rice vinegar, honey (or maple syrup), and red pepper flakes. Pour over the vegetables.
Cover and steam for 2-3 minutes until bok choy is tender but still crisp.
Remove from heat and sprinkle with toasted sesame seeds and chopped green onions.
Serve warm as a side dish or over rice for a light meal. Enjoy!
Prep Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 minutes Kcal: 120 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, prepare all ingredients before you start cooking. Mince the garlic, grate the ginger, and slice the mushrooms. Halve the bok choy lengthwise and mix the sauce in a small bowl. This “mise en place” is crucial for the fast cooking process.
Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl to coat the pan. Once the oil shimmers, add the garlic and ginger. Sauté them for exactly 30 seconds—just until fragrant, but not browned, to avoid bitterness. Next, add the sliced shiitake mushrooms. Cook them for 3-4 minutes, stirring occasionally, until they release their moisture and become tender.
Push the mushrooms to the side. Place the bok choy halves cut-side down directly on the hot surface of the pan. Let them cook undisturbed for 2 minutes to develop a nice sear and caramelization. Give the pre-mixed sauce another stir and pour it evenly over all the vegetables. Immediately cover the pan with a lid to trap steam. Allow it to cook for 2-3 minutes, just until the bok choy stems are tender-crisp. Finish by removing from heat and garnishing.
Serving Suggestions
This versatile dish can be served in multiple ways. For a light, low-carb meal, enjoy it straight from the skillet. To make it a heartier main course, serve it over a bed of steamed jasmine rice, brown rice, or cauliflower rice. It also pairs beautifully with pan-seared tofu, grilled salmon, or chicken for added protein. For a noodle bowl, toss it with cooked soba or udon noodles.
How-to Summary
Quickly sauté aromatics, cook mushrooms, sear bok choy, add a simple sweet-savory sauce, and steam briefly. Garnish with sesame seeds and green onions for a flavorful, 20-minute vegetable side or light main.
Frequently Asked Questions
Can I use a different type of mushroom?
Yes, cremini or oyster mushrooms are excellent substitutes. Avoid very delicate mushrooms like enoki, as they might overcook.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave to maintain the best texture.
Is this recipe gluten-free?
It can be, if you use tamari or a certified gluten-free soy sauce instead of regular soy sauce.
My bok choy is still tough. What happened?
This likely means the pan wasn’t hot enough for a proper sear, or it needed another minute of steaming with the lid on. Ensure your pan is preheated.
Can I make this oil-free?
For an oil-free version, use a few tablespoons of vegetable broth or water to sauté the aromatics and mushrooms, though you will lose some of the characteristic sesame flavor.
Common Mistakes to Avoid
- Burning the Garlic and Ginger: Sauté them only until fragrant (about 30 seconds). Overcooking makes them bitter.
- Crowding the Pan: Ensure the bok choy halves have contact with the pan surface for proper browning. Cook in batches if necessary.
- Overcooking the Bok Choy: The goal is tender-crisp, not mushy. Steam just until the thickest part of the stem is pierceable with a fork.
- Using Old Sesame Seeds: Always use freshly toasted sesame seeds for the best nutty aroma. Stale seeds taste flat.
Conclusion
This Garlic Ginger Shiitake and Bok Choy stir-fry is a testament to how simple ingredients can create a deeply flavorful and healthy dish in just 20 minutes. Mastering the quick techniques of searing and steaming preserves the vegetables’ vibrant texture and nutrients. With its balance of umami, slight sweetness, and a hint of heat, it’s a reliable side or a satisfying meal base that you’ll return to again and again.
