This bok choy stir-fry combines crisp-tender bok choy and broccolini with meaty shiitake mushrooms, fresh ginger, garlic, and a savory sesame sauce. It is simple enough for a quick weekday meal but full of contrasting textures and fresh, aromatic flavor. Serve it as a light plant-based main dish, add eggs, shrimp, fish, or chicken for extra protein, or use it as a vegetable side with your favorite Asian-inspired meal.
A quick, vegetable-forward stir-fry
Bok choy, broccolini, and shiitake mushrooms are a wonderful combination for a stir-fry. The bok choy stays juicy and slightly crisp, the broccolini adds texture and more fiber and nutrients, and the mushrooms add protein and bring a rich, savory quality that makes the dish feel satisfying without being heavy.
Fresh ginger and garlic create the aromatic base, while coconut aminos, rice vinegar, and toasted sesame oil give the vegetables plenty of flavor. Fresh cilantro, spring onions, sesame seeds, and lime are added at the end for brightness and freshness.
Unlike traditional stir-fries, which are often cooked quickly over very high heat, I prepare this one over medium heat. A wok works well, but any large stainless steel sauté pan or skillet will do.
How to serve this bok choy stir-fry
This stir-fry can be served on its own as a light meal or paired with a protein for something more substantial. Try it with:
- Pan-seared tuna or salmon
- Shrimp
- Chicken or steak
- A soft-boiled or fried egg
More healthy stir-fry recipes
If you would like to try more healthy stir-fry recipes you may also like my:
- Mushrooms and Napa Cabbage Miso Stir-Fry
- Crunchy Vegetable Stir-Fry With Tahini Sauce
- Broccoli and Mushroom Stir-Fry with Oregano (Mediterranean Style)
- Low-Carb Shirataki Noodle Stir-Fry with Shrimp
Bok Choy, Broccolini, and Mushroom Stir Fry
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Dairy-Free, Gluten-Free, Low-Carb, Vegan
Description
This bok choy stir-fry combines crisp-tender bok choy and broccolini with meaty shiitake mushrooms, fresh ginger, garlic, and a savory sesame sauce. It is simple enough for a quick weekday meal but full of contrasting textures and fresh, aromatic flavor. Serve it as a light plant-based main dish, add eggs, shrimp, fish, or chicken for extra protein, or use it as a vegetable side with your favorite Asian-inspired meal.
Ingredients
- 1 tablespoon sesame oil
- 1 thumb-size piece fresh ginger, grated
- 3 garlic cloves, grated
- 1 bunch broccolini, cut into large pieces
- 1 bunch baby bok choy (leaves separated)
- 12 medium shiitake mushrooms, stems removed and caps cut into large pieces
- 1 bunch fresh cilantro, chopped
- A few spring onions, cut into 1 1/2-inch (4-cm) pieces
- 1 tablespoon sesame seeds
- 1 tablespoon coconut aminos
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
- Fresh lime juice, for serving
- Salt and pepper, to taste
Instructions
- Heat the sesame oil in a large sauté pan, frying pan, or wok over medium heat.
- Add the grated ginger and garlic. Cook for about 1 minute, stirring continuously and making sure they do not burn.
- Add 1 tablespoon of water, followed by the shiitake mushrooms. Cook for about 5 minutes, stirring occasionally, until the mushrooms soften and become fragrant.
- Add the broccolini and bok choy. Drizzle with the coconut aminos, fish sauce, and rice vinegar. Cook for about 5 minutes, stirring occasionally, until the vegetables are cooked but still retain some texture.
- Remove from the heat and finish with the toasted sesame oil, sesame seeds, spring onions, and chopped cilantro. Season with salt and pepper to taste.
- Serve immediately with fresh lime juice.
Notes
Serve as a light main dish or add shrimp, salmon, tuna, chicken, steak, or an egg for additional protein
A wok is great but not essential for this dish; a large stainless steel skillet or sauté pan works well.
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