Vegetarian Braised Shiitake Mushrooms with Bok Choy

By AislePrompt Test Kitchen · Reviewed 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-inspired chinese (vegetarian) ready in about 55 minutes pairs dried shiitake mushrooms, water for soaking, separated into leaves fresh bok choy 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.

Ingredients

• 1 cup dried shiitake mushrooms
• 2 cups water for soaking
• 1 lb, separated into leaves fresh bok choy
• 2 tbsp vegetable oil
• 3 cloves, minced garlic cloves
• 1-inch piece, julienned ginger
• 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

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.