{"id":31992,"date":"2022-09-07T10:11:00","date_gmt":"2022-09-07T14:11:00","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=31992"},"modified":"2025-10-08T15:48:54","modified_gmt":"2025-10-08T19:48:54","slug":"bok-choy-and-mushroom-stir-fry","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/bok-choy-and-mushroom-stir-fry\/","title":{"rendered":"Bok Choy and Mushroom Stir Fry"},"content":{"rendered":"\n

An easy bok choy mushroom stir fry that can be whipped together quickly for a speedy weekday dinner. The tender mushrooms and crisp bok choy are brought together with a gingery garlicky brown sauce, which tastes comforting and satisfying. Serve it as a side or a main course over steamed rice. {Vegan, Gluten-Free Adaptable}<\/p>\n\n\n\n

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Baby bok choy is one of my favorite vegetables and I have shared quite a few recipes for it in the past – Stir Fried Bok Choy with Tofu Puffs<\/a>, 4-Ingredient Baby Bok Choy Stir Fry<\/a>, and Bok Choy Soup<\/a>. Today I want to share another super simple and delicious Chinese vegetable stir fry recipe<\/a> for your weekday dinner.<\/p>\n\n\n\n

A twist on the classic bok choy and mushroom dish  <\/h2>\n\n\n\n

Bok choy and mushroom, or \u9999\u83c7\u83dc\u5fc3, is a classic Cantonese dish that is quite popular in China. In the original version, the dish uses blanched baby bok choy as a bed, topped with shiitake mushrooms smothered in a brown sauce. The rich taste of the mushrooms works with the blanched bok choy, and the presentation is quite beautiful<\/a>.<\/p>\n\n\n\n

However, I am not a big fan of using shiitake mushrooms in this dish, because they have a very intense flavor and sometimes a rubbery texture. You can use fresh shiitake mushrooms instead of rehydrated dried shiitake to make the dish milder, but fresh shiitakes are quite expensive and sometimes hard to find. <\/p>\n\n\n\n

So I made some changes to the dish by:<\/p>\n\n\n\n