Baby Bok Choy with Chinese Mushrooms Recipe | Vegetarian Times Skip to main content

Baby Bok Choy with Chinese Mushrooms

Chinese black mushrooms, or dried shiitakes, have an intense, slightly smoky flavor that’s especially good in soups and stir-fries. Rinse well before soaking to remove any grit.



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8 dried Chinese black mushrooms
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1 cup low-sodium vegetable broth
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1 tsp. low-sodium soy sauce
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1 Tbs. canola oil
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1 lb. baby bok choy (about 4 bunches), halved
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1 clove garlic, minced (about 1 tsp.)
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1 tsp. sugar
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1 medium red bell pepper, cut into 1-inch dice (about 1 cup)


  1. Combine mushrooms and broth in pot, and bring to a boil. Remove from heat, and soak 30 minutes to soften. Drain, reserving soaking liquid. Add soy sauce to soaking liquid, and set aside.
  2. Remove and discard mushroom stems. Cut caps into 1/4-inch slices.
  3. Heat oil in large skillet over medium-high heat. Add bok choy, cut side down, and cook 1 minute. Add reserved mushroom liquid, mushrooms, garlic and sugar, and cover. Simmer 5 minutes. Sprinkle bell pepper on top, and cook 5 minutes more, or until bok choy and peppers are tender. Remove lid, increase heat to high, and cook 2 to 3 minutes more, or until all liquid has evaporated. Serve hot.

Nutrition Information: 

3 g
Total Fat: 
4 g
Saturated Fat: 
0.5 g
12 g
216 mg
3 g
4 g
Serves 4

Comments on this Recipe

This was quick & easy to execute although next time I'll probably add some tofu to up the protein.

This recipe, Baby Bok Choy with Chinese Mushrooms, looks good.

Simply delicious.

delicious ,very tasty

best tasting yet,something different from the boring other veggie tastes

Really simple and very good.