Sautéed Shiitake and Bok Choy Stir Fry with Garlic Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick stir fry featuring tender shiitake mushrooms and crisp bok choy tossed in a savory garlic soy sauce. This Chinese-inspired stir-fry recipe (vegetarian), ready in about 22 minutes, pairs fresh shiitake mushrooms, baby bok choy, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Chinese cuisine 120 cal/serving

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Ingredients

8 oz, stems removed and caps sliced fresh shiitake mushrooms
1 lb, halved lengthwise baby bok choy
2 tbsp vegetable oil
4 cloves minced fresh garlic
1 tbsp minced fresh ginger
3 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1/4 cup water
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
Step 2: Add 4 minced garlic cloves and 1 tbsp minced fresh ginger, sautéing for 30 seconds until fragrant but not browned.
Step 3: Add 8 oz sliced shiitake mushrooms to the wok and stir fry for 4 minutes until they begin to soften and brown along the edges.
Step 4: Toss in 1 lb halved baby bok choy and stir fry for another 2 minutes until the greens start to wilt.
Step 5: Pour in 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sesame oil, and 1/4 cup water, stirring well to coat all ingredients.
Step 6: Cook for 2 more minutes, stirring occasionally, until the sauce thickens slightly and the bok choy stems are tender-crisp.
Step 7: Sprinkle 1/4 tsp red pepper flakes if using, toss once more, and remove from heat to serve immediately.