Healthy Bok Choy Mushroom Stir Fry | Fresh Tastes Blog | PBS Food

Healthy Bok Choy Mushroom Stir Fry


Follow PBS Food on Pinterest

Did you ever have someone ruin vegetables for you? During my childhood there were some really bad experiences of over-sautéed batches of bok choy. They were so overcooked, that I went around for years declaring that I, “didn’t like bok choy,” and saying things like, “it’s gross!” But I couldn’t have been more wrong. I realized a few years ago that it’s actually so delicious and crisp, when made correctly.


This is my favorite vegan meal that I have on those nights when I’ve baked a lot of cakes and cupcakes and I need something that feels healthy and is also delicious. I like to take a bunch of batches of bok choy, slice off the ends and saute them with buttered mushrooms. The sesame oil at the very ends adds such a nice touch to them. I serve it over steamed white rice and my whole evening feels complete.


Bok Choy Mushroom Stir Fry

This healthy bok choy mushroom stir fry is great for when you want a vegan, flavorful dish. (Recipe Credit: Adrianna Adarme of Fresh Tastes)



  • 2 tablespoons unsalted butter
  • 8 ounces variety of mushrooms
  • 2 tablespoons soy sauce
  • 1 teaspoon chili paste
  • 3 garlic cloves, peeled and minced
  • 1 teaspoon finely grated ginger 
  • 4 green onions, ends trimmed and thinly sliced, divided
  • 4 bundles of baby bok choy
  • 1 teaspoon sesame oil 
  • Kosher salt
  • 1 teaspoon sesame seeds 
  • Steamed rice, for serving


  1. In a medium skillet, set over medium heat, add the butter. When butter is melted, add the mushrooms and cook for about 3 to 5 minutes, until softened, stirring occasionally. 
  2. Pour in the soy sauce, and add the chili paste, garlic cloves, grated ginger, and half of the green onions. Cook for an additional minute or so. Add the bok choy and mix together until the bok choy turns a bright green color, about 5 minutes. 
  3. Add the sesame oil. Give it a taste and adjust with salt or soy sauce to taste. Serve over rice and garnish with sesame seeds and the rest of the green onions. 

Yield: 2-4

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

You Might Also Like

Getting Hungry?

Sign up for weekly recipes