Bok Choy Skillet Supper Recipe | Vegetarian Times Skip to main content

Bok Choy Skillet Supper

Bok choy halves are steamed over bulgur as it cooks for a one-pot meal that can go directly from stove to table.

Ingredients: 

Ingredients: 

Ingredient Line: 
2 tsp. garlic-flavored olive oil, divided, plus more for drizzling
Ingredient Line: 
8 oz. button mushrooms, sliced (2 cups)
Ingredient Line: 
8 cherry or grape tomatoes, halved
Ingredient Line: 
2 shallots, finely chopped (¼ cup)
Ingredient Line: 
1 cup bulgur
Ingredient Line: 
1 cup mushroom broth
Ingredient Line: 
1 sprig fresh thyme plus 1 tsp. fresh thyme leaves, divided
Ingredient Line: 
4 small bok choy, halved

Instructions: 

1. Heat 1 tsp. garlic oil in skillet over medium-high heat. Add mushrooms, and cook 5 minutes, or until browned. Transfer to plate. Add tomatoes to skillet cut-side down, and cook 2 minutes, or until browned. Transfer to plate.

2. Add remaining 1 tsp. garlic oil to skillet. Stir in shallots, and sauté 2 to 3 minutes. Stir in bulgur until grains are coated with oil. Add broth, thyme sprig, and 1 1/2 cups water; season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 5 minutes.

3. Arrange bok choy halves on top of bulgur with leaves pointing outward (like spokes in a wheel). Sprinkle mushrooms and tomatoes between bok choy halves. Cover, and simmer 5 minutes more. Remove from heat, and let stand 10 minutes. Sprinkle with thyme leaves, and drizzle with garlic oil.

Nutrition Information: 

Calories: 
202
Protein: 
8 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
Carbohydrates: 
34 g
Cholesterol: 
0 mg
Sodium: 
217 mg
Fiber: 
9 g
Sugar: 
3 g
Yield: 
Serves 4

Comments on this Recipe

I made this today. Not as pretty as yours, but still yummy! https://picasaweb.google.com/lh/photo/Uy0tnur6ybxGKHb3ApudMg?feat=directlink

This is a huge hit with even the meat eaters in my household. It never lasts long in my household!

Yep, the carnivores even devoured it!

This was fun to make and filled the house with wonderful fragrances that hinted of the good things to come. It was delicious. It worked okay as a left-over dish as well.

Fantastic recipe, my family and I really enjoyed it.

This was dissapointing. I omitted the tomatoes and I added soy sauce, but still not much flavor. Maybe revamping as a stir fry, sauting the bok choy and mushrooms with ginger garlic soy and sesame, and serving over bulgar?

I liked it...I just made it and thought it was pleasant...i added some garlic salt instead of just salt....i don't like too strong of flavors...so this was fine with me!

Before making this recipe, I read the comments below and figured it would be a bit on the bland side. So, I substituted garlic oil for toasted sesame oil with some minced garlic. I also added some Bragg's Liquid Aminos and dash of soy sauce to the mushroom broth. It was perfect and didn't even need the salt and pepper. Enjoy!

you can also add 1-2 teaspoons of hisoin sauce and diced firm tofu. pan fry the tofu in canola first and set aside and throw it back in after you're satisified with the texture of your vegetables to just warm the tofu again.

This was delicious. I made the mistake of substituting wheat berries for the bulgur (I had them on hand...), and it was slightly undercooked, and a lot of the liquid did not absorb. The flavor was wonderful, though. I substituted vegetable broth, and I used regular olive oil (note to self : next time add some garlic). Truly yummy.

This is a very good light dish. Unfortunately I could not find baby bok choy so I used broccoli. To make this more substantial, I would add cashews, tofu or tempeh. I will make this again for sure.

Loved this!! I added some crushed red pepper flakes and used a leek instead of shallots and vegetable broth instead of mushroom broth. Loved it

I've made this 3 times since first seeing the recipe; it's so quick and easy to prepare and is delicious. It's definitely one of my favorite dinners.

Any suggestions on how to omit the bulgur wheat to make this dish gluten-free?

Not sure what mushroom broth is??

Hi Laura, Mushroom broth is similar to vegetable broth, just more mushroom-y. If you want to make your own, here is a recipe: http://www.vegetariantimes.com/recipe/shroom-stock/ It can also be bought premade, like this one from Pacific Foods: http://www.pacificfoods.com/food/broths-stocks/broths/organic-mushroom-broth

Wonderful dish. I chopped the book choy into smaller pieces, and used the left overs as egg roll filling. My family loved it.

This was a win ! I substituted couscous for the bulgur and it was great!

Substitute what for mushrooms? Husband won't eat mushrooms. Looks great!

I am gluten free and dairy free. I am going to try using it with Village Harvest Arborio which is super fine rice for risoto. I suppose you could also try it with a 50/50 mixture of quinoa and brown rice. I make that combo using a broth for flavor and the directions from the brown rice. Just don't forget to soak the quinoa first.

Anybody try a gluten free substitute for this?

Hmmmm.... Looks super yummy ;-0

Looks good!

You can substitute quinoa for the bulghur