Chinese Garlic Mushroom Bok Choy
Introducing garlic mushroom bok choy, a super healthy, easy, quick recipe to feel good all year long. It also pairs well with many dishes!
With everyone trying to be healthier nowadays, this is the perfect recipe to add to your meal.
The Ingredients for Garlic Mushroom Bok Choy
First of all, it’s a no-fuss, insanely good recipe that involves only 3 main ingredients:
It doesn’t get any easier than this.
How to Make Garlic Mushroom Bok Choy
What’s more? It takes only 10 minutes to make. Yes, 10 minutes. 8 minutes prep time, 2 minutes cook time. Done. Easy peasy. No sweat, and only one pan to clean.
Bok choy is crisp, refreshing, nutritious, and the leafy green leaves are loaded with vitamin C. Mushroom is always good, a great protein source so you don’t have to eat meat.
Plus, mushroom makes everything better because it contains glutamic acid, a natural, non-chemical version of MSG that makes everything “umami-licious.”
So, all you need for the seasoning is a pinch of salt and you will have a wonderfully tasty veggie dish that goes well with just about anything.
The Best Bok Choy
I love this amazing garlic mushroom bok choy. It’s so much better than the regular garlic bok choy.
You can be totally creative with this dish, you can use any kinds of mushrooms—white, cremini, oyster, enoki, buna shimeji, king trumpet mushrooms, etc.
You can even mix the variety of mushrooms to go with bok choy. It’s totally up to you but the end result will always be delectable.
What Dishes to Serve with this Recipe?
This meal is best served as a side course.
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
This Recipe Goes Well with:
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Garlic Mushroom Bok Choy Recipe
Garlic Mushroom Bok Choy – the easiest, healthiest, and best veggie dish with bok choy, mushroom and garlic. 3 ingredients & 10 minutes to make.
- 1 1/2 tablespoons oil
- 3 cloves garlic, minced
- 4 oz shiitake mushrooms, stem removed and sliced
- 10 oz bok choy, rinsed and drained
- 1/4 teaspoon salt or to taste
Rinse the bok choy with cold water, drained. Cut and remove the lower part of the bok choy stems. Cut the (bigger) leaves lengthwise to halves. Set aside.
Heat up a wok or pan on high heat. Add the oil until heated, then add the garlic and stir-fry until aromatic. Add the mushroom, do a few quick stirs before adding the bok choy. Add salt and continue to stir fry until the leaves are wilted but the stems remain crisp. Turn off the heat and serve the garlic mushroom bok choy immediately.
If you have Chinese bottled oyster sauce at home, you can use 1/2 tablespoon of oyster sauce instead of the salt.