Bok Choy with Shiitake Mushrooms

In just 15 minutes, this great stir-fry gives you tender bok choy and decadent shiitake mushrooms in a flavorful fish sauce.

Bok Choy with Shiitake Mushrooms
Photo: © Todd Porter & Diane Cu
Total Time:
15 mins
2 to 4


  • 1 pound baby bok choy

  • 1 tablespoon grapeseed or canola oil (or other high flashpoint oil)

  • 2 tablespoons sliced shallots

  • 3 cloves garlic (minced)

  • ½ pound shiitake mushrooms (sliced)

  • 1 tablespoon fish sauce

  • 1 teaspoon rice vinegar

  • ½ teaspoon sugar

  • Fresh cracked black pepper (to taste)


  1. Trim the ends of the bok choy. Wash, pat dry with paper towels, and then set aside.

  2. Heat a large skillet or wok over medium-high heat. Add the oil, and then stir in the garlic and shallots. Cook for 1-2 minutes, or until soft, and then stir in the shiitake mushrooms. Stirring occasionally, cook the mushrooms for 2-3 minutes or until they are browned and release some of their water.

  3. Stir in the bok choy. Cook for 1-2 minutes, or until the bok choy is just wilted.

  4. Stir in the fish sauce, rice vinegar, sugar and black pepper and cook for about 1 minute or until heated through. Serve warm.

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