Prep:15 mins

Cook:10 mins

Total:25 mins

Servings:4 servings

Combine bok choy and shiitake mushrooms stir-fried in a garlic sesame sauce for a healthy vegetarian vegetable stir-fry recipe. If you like bok choy or just want to try out a simple bok choy stir-fry recipe, this is a simple one to try. We also like cooking with baby bok choy, which is smaller than full-sized bok choy, but has a similar taste and is virtually interchangeable with regular bok choy. It's a bit more tender, so it needs slightly less cooking time.

This bok choy and mushroom vegetable stir-fry recipe are both vegetarian and vegan. If you need it to be gluten-free as well, check the ingredients of your vegetable broth (some brands are gluten-free and some are not), or make your own. You'll also need to swap out the soy sauce for a gluten-free substitute such as tamari, Nama Shoyu or even Bragg's liquid aminos or coconut aminos. All the remaining ingredients, including the mushrooms, boy choy, ginger, and sesame oil are gluten-free.

Vegetable stir-fries are a quick and easy vegetarian and vegan dinner idea that most people enjoy (with or without tofu), and so they really should be a part of every vegetarian cook's repertoire. If you don't already have a few vegetable stir-fry ideas in your regular rotation, check out some of these easy vegetable stir-fry recipes, or browse through these tofu stir-fry ideas.

Ingredients

• 1 tablespoon canola oil, or other high-heat oil

• 3 to 4 cloves garlic, minced

• 2 teaspoons minced or grated fresh ginger

• 1 cup sliced shiitake mushrooms, or 1/2 cup sliced shiitake mushrooms plus 1/2 cup sliced button mushrooms

• 1 tablespoon soy sauce, or more to taste (or tamari, Nama Shoyu, or another substitute to keep it gluten-free)

• 1 head bok choy, chopped, or 2 to 3 baby bok choy, if you prefer

• 5 to 6 scallions, or green onions, sliced

• 1/4 cup vegetable broth

• 2 teaspoons sesame oil

• 2 tablespoons sesame seeds, optional

Steps to Make It

1. Gather the ingredients.

2. Heat the oil over medium-high heat in a wok or large skillet. Add the garlic and ginger and stir for 30 seconds. Add the mushrooms and cook for 2 to 3 minutes. Add in the soy sauce, the bok choy and scallions, and cook for a couple more minutes.

3. Reduce heat to medium-low and add the vegetable broth. Simmer until the bok choy is crisp-tender, 3 to 5 minutes

4. Finally, stir in the sesame oil and the optional sesame seeds and remove from heat. Taste and add more soy sauce, if needed.