Vegetarian Braised Shiitake Mushrooms with Bok Choy

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Earthy shiitake mushrooms braised in a savory soy-based sauce paired with tender bok choy for a balanced vegetarian dish. This Chinese recipe (vegetarian), ready in about 55 minutes, pairs dried shiitake mushrooms, water for soaking, and fresh bok choy for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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

• 1 cup dried shiitake mushrooms
• 2 cups water for soaking
• 1 lb fresh bok choy, separated into leaves
• 2 tbsp vegetable oil
• 3 garlic cloves, minced
• 1-inch piece ginger, julienned
• 3 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp mirin or rice wine
• 1 tsp granulated sugar
• 1/2 cup vegetable broth
• 1 tsp cornstarch mixed with 2 tsp water cornstarch slurry

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Instructions

1. Step 1: Soak 1 cup dried shiitake mushrooms in 2 cups warm water for 30 minutes until softened. Remove mushrooms, squeezing out excess water, and slice thickly. Reserve soaking liquid and strain.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 3 minced garlic cloves and 1-inch julienned ginger, sauté for 1 minute until fragrant.
3. Step 3: Add the sliced shiitake mushrooms and stir-fry for 4-5 minutes until they begin to brown and soften.
4. Step 4: Stir in 3 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp mirin or rice wine, and 1 tsp granulated sugar. Pour in 1/2 cup vegetable broth and 1/4 cup of the reserved mushroom soaking liquid.
5. Step 5: Bring to a simmer, cover, and braise for 10 minutes until mushrooms are tender and infused with flavor.
6. Step 6: Add 1 lb fresh bok choy leaves and cook uncovered for 3-4 minutes until wilted but still bright green.
7. Step 7: Mix in 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 2 tsp water) and cook for 1 minute until sauce thickens and coats mushrooms and bok choy. Serve hot.