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.

  • 4Servings


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


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.

Remove and discard mushroom stems. Cut caps into 1/4-inch slices.

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

  • Calories: 83
  • Carbohydrate Content: 12 g
  • Fat Content: 4 g
  • Fiber Content: 3 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 216 mg
  • Sugar Content: 4 g