Bok choy stir fry with mushrooms

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious, plant based one pan meal


  • 1 head bok choy (250 grams), chopped in stripes
  • 8 oz./230 gr. brown button mushrooms, chopped
  • 8 oz. /230 gr. bean thread noodles
  • 2 cloves of garlic, minced
  • 1 tablespoon canola oil or other high-heat oil
  • 4 tablespoon Tamari soy sauce
  • 34 tablespoon vegetable broth or water
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon sesame oil (optional)
  • rep pepper flakes (optional)
  • 1 teaspoon sesame seeds (optional)


  1. Prepare bean thread noodles according instructions.
  2. Put stripes of white bok choy stem in a skillet and let them cook for 3 minutes in a bit of water. If the water evaporates, add more water.
  3. Stir in mushrooms with canola oil and stir fry at high heat for 3 minutes.
  4. Add bok choy greens and garlic. Stir to combine while cooking for 2 minutes until the greens wilt.
  5. Add vegetable broth, Tamari sauce, grated ginger, sesame oil (optional) and cooked bean thread noodles.
  6. Combine gently and heat it up before serving.
  7. Taste it with some red pepper flakes.
  8. Serve it in bowls, garnished with some sesame seeds.
  9. Enjoy!


For a low sodium dish adjust soy sauce and vegetable broth accordingly. Replace it with hot water and spice the dish up with more ginger, and red pepper flakes,