Sautéed Shiitake Mushroom and Bok Choy Stir Fry with Ginger Soy Glaze
Tender shiitake mushrooms and crisp bok choy tossed in a fragrant ginger-soy glaze, perfect over steamed rice or noodles. This asian-inspired stir fry (vegetarian) ready in about 25 minutes pairs sliced shiitake mushrooms, heads halved lengthwise baby bok choy, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, 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.
Ingredients
- 8 oz sliced shiitake mushrooms
- 4 heads halved lengthwise baby bok choy
- 1 tbsp minced fresh ginger
- 3 cloves minced garlic cloves
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp honey
- 1/4 tsp red pepper flakes
- 2 sliced for garnish green onions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 8 oz sliced shiitake mushrooms and sauté for 4-5 minutes until they begin to brown and soften.
- Step 2: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the skillet, cooking for 1 minute until fragrant.
- Step 3: Stir in 4 halved baby bok choy and cook for 3 minutes until the leaves wilt and stalks become tender-crisp.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 2 tsp sesame oil, 1 tbsp honey, and 1/4 tsp red pepper flakes. Pour the sauce over the vegetables and toss to coat, cooking for an additional 2 minutes until the glaze thickens and coats everything evenly.
- Step 5: Remove from heat and garnish with 2 sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shiitake Mushroom and Bok Choy Stir Fry with Ginger Soy Glaze take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Shiitake Mushroom and Bok Choy Stir Fry with Ginger Soy Glaze?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced shiitake mushrooms from drying out.
Can I substitute ingredients in Sautéed Shiitake Mushroom and Bok Choy Stir Fry with Ginger Soy Glaze?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Shiitake Mushroom and Bok Choy Stir Fry with Ginger Soy Glaze for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Shiitake Mushroom and Bok Choy Stir Fry with Ginger Soy Glaze vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
