Garlicky Bok Choy and Shiitake Stir-Fry

Name: Garlicky Bok Choy and Shiitake Stir-Fry
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1½ lb (680 g) baby bok choy, about 6 heads, trimmed, halved or quartered lengthwise if large, washed and thoroughly dried; 8 oz (225 g) fresh shiitake mushrooms, stems removed and discarded, caps wiped clean and sliced ¼-inch (6 mm) thick; 5 cloves (15 g) garlic, thinly sliced; 1 tbsp (6 g) fresh ginger, peeled and finely minced; 2 tbsp (30 ml) neutral oil such as avocado or peanut oil; 2 whole (30 g) scallions, thinly sliced, white and green parts separated; 2 tbsp (30 ml) water, for steaming the bok choy; 2 tbsp (30 ml) low-sodium soy sauce; 1 tbsp (15 ml) Shaoxing rice wine; 3 tbsp (45 ml) vegetable stock or water; 1 tsp (4 g) granulated sugar; 1 tsp (3 g) cornstarch; 2 tsp (10 ml) toasted sesame oil; 1 tsp (3 g) toasted sesame seeds (optional); ground white pepper, to taste, a pinch (optional)

From the MyKitchenBank Kitchen

Crisp-tender bok choy and deeply browned shiitake mushrooms are tossed in a glossy garlic-ginger sauce and finished with toasted sesame oil. It's a fast, fully vegan side that comes together in about 20 minutes.

Prep: 15 min
Cook: 8 min
Total: 23 min
Makes: 4 side-dish servings (about 4 cups)

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Ingredients

4 servings

1½ lb (680 g) baby bok choy, about 6 heads, trimmed, halved or quartered lengthwise if large, washed and thoroughly dried
8 oz (225 g) fresh shiitake mushrooms, stems removed and discarded, caps wiped clean and sliced ¼-inch (6 mm) thick
5 cloves (15 g) garlic, thinly sliced
1 tbsp (6 g) fresh ginger, peeled and finely minced
2 tbsp (30 ml) neutral oil such as avocado or peanut oil
2 whole (30 g) scallions, thinly sliced, white and green parts separated
2 tbsp (30 ml) water, for steaming the bok choy
For the sauce
2 tbsp (30 ml) low-sodium soy sauce
1 tbsp (15 ml) Shaoxing rice wine
3 tbsp (45 ml) vegetable stock or water
1 tsp (4 g) granulated sugar
1 tsp (3 g) cornstarch
To finish
2 tsp (10 ml) toasted sesame oil
1 tsp (3 g) toasted sesame seeds (optional)
ground white pepper, to taste, a pinch (optional)

Equipment (6)

14-inch (35 cm) wok or 12-inch (30 cm) heavy skillet
Lid or large flat plate that covers the pan
Wok spatula or wooden spoon
Chef's knife and cutting board
Small bowl for the sauce
Salad spinner or clean kitchen towel

Steps

Before you start

Stir-frying moves fast: chop everything and mix the sauce before you turn on the heat.
Wash the bok choy well, since grit hides at the base of the stalks, then dry it thoroughly. Wet greens steam instead of sear.
Use a large 12-inch (30 cm) skillet or a wok. A crowded pan will make the mushrooms steam and turn rubbery.
Find a lid or large plate that fits over your pan, and run your exhaust fan on. High heat and garlic get smoky.

1
Mix the sauce
- In a small bowl, whisk together the soy sauce, Shaoxing wine, vegetable stock, sugar and cornstarch until the cornstarch is fully dissolved with no lumps.
- Set it next to the stove.
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Ready when: Sauce looks uniform and cloudy, with no cornstarch settled on the bottom.
Tip: Re-whisk right before pouring, because cornstarch sinks quickly.
2
Prep the bok choy
- Trim about ½ inch (1 cm) off the root ends.
- Halve small heads lengthwise, or quarter larger ones, so all pieces are about 3 inches (7.5 cm) wide at the base.
- Swish in a bowl of cold water to release grit, lift out, then spin or pat completely dry.
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Ready when: Leaves feel dry to the touch and no grit remains between the stalks.
Tip: Water on the leaves causes spattering and makes the dish watery.
3
Prep aromatics and mushrooms
- Slice the shiitake caps ¼ inch (6 mm) thick, slice the garlic thinly, mince the ginger, and slice the scallions, keeping the whites and greens in separate piles.
- Measure the 2 tablespoons of water for steaming.
- Arrange everything within reach of the stove.
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Ready when: Mushroom slices are uniform in thickness so they brown evenly.
Tip: Save the shiitake stems for stock instead of discarding them, if you like.
4
Sear the mushrooms
- Heat a wok or 12-inch skillet over high heat for 1 to 2 minutes until a drop of water evaporates instantly.
- Add 1 tablespoon of the neutral oil and swirl.
- Add the shiitake in a single layer as much as possible and let them sit undisturbed for 1 minute, then stir-fry for 2 to 3 minutes more.
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Ready when: Mushrooms are golden brown at the edges, have shrunk by about a third, and smell nutty.
Tip: If your pan is small, cook the mushrooms in two batches so they brown rather than steam.
5
Bloom the aromatics
- Push the mushrooms to the side and add the remaining 1 tablespoon oil.
- Add the garlic, ginger and scallion whites.
- Stir constantly for 15 to 20 seconds, then toss together with the mushrooms.
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Ready when: Garlic smells fragrant and is just starting to turn pale gold, not brown.
Tip: Burnt garlic turns bitter. If it darkens quickly, lower the heat or pull the pan off the burner.
6
Add the bok choy
- Add the bok choy, cut side down where possible, and toss for 1 minute.
- Pour the 2 tablespoons of water around the edge of the pan, cover with a lid or large flat plate, and cook for 1 minute to steam the stalks.
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Ready when: Leaves are bright green and wilted, and the stalks are starting to turn translucent at the edges.
Tip: Use baby bok choy for the best tenderness. Larger heads need an extra minute of steaming.
7
Glaze with the sauce
- Uncover and give the sauce a quick whisk.
- Pour it into the pan and toss constantly for 30 to 60 seconds.
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Ready when: Sauce bubbles and thickens to a glossy coating that clings to the vegetables, and the stalks are crisp-tender when pierced with a knife tip.
Tip: Do not overcook. The stalks should keep a slight snap.
8
Finish and serve
- Remove the pan from the heat.
- Drizzle with the toasted sesame oil, add a pinch of white pepper if using, and toss.
- Transfer to a serving platter and top with the scallion greens and sesame seeds.
- Serve right away with steamed rice.
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Ready when: The dish smells strongly of toasted sesame.
Tip: Add the sesame oil off the heat, because high heat burns its delicate flavor.

Good to know

Tips

Dry vegetables and a very hot pan are the secret to browning instead of steaming.
Cut thick bok choy stalks so they are similar in size to ensure even cooking.
Taste the sauce before you cook. Add a pinch more sugar if your soy sauce is very salty.
For a spicy version, add ½ tsp chili flakes or 1 tsp chili crisp with the garlic.

Make ahead

Wash, dry and cut the bok choy, slice the mushrooms and aromatics, and mix the sauce up to 1 day ahead. Store each separately in the fridge, then stir-fry just before serving.

Storage & reheating

Best eaten immediately. Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a hot skillet for 1 to 2 minutes; the bok choy will be softer. Not recommended for freezing because the greens turn mushy.

Substitutions

fresh shiitake mushrooms → cremini mushrooms or oyster mushrooms. Use the same weight. Cremini give a milder flavor, and oyster mushrooms cook a little faster.
Shaoxing rice wine → dry sherry. Use the same amount. For an alcohol-free option, use extra vegetable stock plus ½ tsp rice vinegar.
low-sodium soy sauce → tamari. Makes the dish gluten-free. Check that your Shaoxing wine is also gluten-free, or use dry sherry or stock.
baby bok choy → Chinese broccoli (gai lan) or choy sum. Use the same weight. Gai lan stalks are thicker, so steam for 2 minutes.