Bok Choy - Shitake Stir Fry

Bok choy & shitake stir fry is the perfect weeknight meal.

Inspiration:

I don’t know about you, but I love to eat all the flavors. When I requested an easy weeknight dinner from my sister, this was at the top of my list to try. You can easily pair this with a simple piece of roasted fish or oven baked tofu. If you are looking for some carbs, just add rice.

I made this as a weeknight dinner and it was so easy, and super delicious. Hope you enjoy it, too!

Ingredients:

Serves 4

2 tablespoons coconut oil
½ large onion, sliced
2 cloves garlic, finely chopped
1 inch piece ginger, peeled and cut into matchsticks
1 stalk lemongrass, trimmed, cut into 1-inch pieces, slightly smashed
4 baby bok choy, halved and cut into wedges
½ pound shiitake mushrooms, cut in half or thirds
¼ cup soy sauce (or coconut aminos)
2 tablespoons rice wine or white wine vinegar
1 tablespoon sesame oil
1 tablespoon honey
¾ teaspoon cornstarch (or arrowroot)

Instructions:

Mix the soy sauce, vinegar, sesame oil, honey, and cornstarch in a small bowl. Set the sauce aside.

Heat the oil in a wok or large skillet over high heat. When the oil is shimmering, add the onion, garlic, ginger, and lemongrass and quickly toss to coat in the oil and start cooking.

Add the bok choy and toss again. Keep the veggies moving so they don’t burn but continue to cook as they’re tossed in the wok or skillet. Once the bok choy tips start wilting, add the shiitakes and toss some more.

Pour in the sauce over the veggies and continue stirring and tossing. The goal is to cook the bok choy so that it still has some bite but isn’t crunchy, which will take 4-5 minutes. Once the sauce has thickened slightly and the bok choy looks softened, remove the skillet from the heat. 

Serve with rice, protein of choice + garnish with lime, cilantro and a sprinkle of sesame seeds.

A few notes:

No shitake mushrooms? No problem. You can substitute another favorite mushroom.