This is a low-fat favorite in my household. The bok choy and shiitake complement each other perfectly. Best of all, it's fast and easy to make! If you are watching your sodium intake, use low-sodium soy sauce. I also like to use the sauce from this dish as a dip for boiled eggs. Enjoy!

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour soy sauce and mushroom stock into a large skillet over high heat; whisk in miso paste and oyster sauce until dissolved, 2 to 3 minutes. Add bok choy and mushrooms; bring to a rolling boil. Reduce heat to medium, cover skillet, and simmer until vegetables are tender, about 15 minutes.

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Nutrition Facts

39 calories; protein 3.9g 8% DV; carbohydrates 6g 2% DV; fat 0.3g 1% DV; cholesterolmg; sodium 1337.3mg 54% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/28/2018
I think the 15 minute cooking time for bok choy is a typo. I've never cooked bok choy that long it should only be 5 minutes or less. Cook it until the roots are tender. I love shitake mushrooms and you should make BIG chunks (to taste) because they shrink in the pan. Don't serve with all the juice place in a dish and drizzle the sauce so the everything isn't swimming in it like a soup. In addition I drizzled it with sesame seeds for prestation and it was awesome. The first review is right about salt but not fair. If you're conscious about salt the ingredients in this recipe should have clued you in and shouldn't bother making it. If you see soy sauce (even low sodium) in the list skip the recipe. Read More
(1)

Most helpful critical review

Rating: 2 stars
01/17/2014
Soy miso and oyster sauce...salt salt and more salt plus 15 min cooking time turned the bok choy to mush. Could have good potential but we found this almost ineatable. Read More
5 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/27/2018
I think the 15 minute cooking time for bok choy is a typo. I've never cooked bok choy that long it should only be 5 minutes or less. Cook it until the roots are tender. I love shitake mushrooms and you should make BIG chunks (to taste) because they shrink in the pan. Don't serve with all the juice place in a dish and drizzle the sauce so the everything isn't swimming in it like a soup. In addition I drizzled it with sesame seeds for prestation and it was awesome. The first review is right about salt but not fair. If you're conscious about salt the ingredients in this recipe should have clued you in and shouldn't bother making it. If you see soy sauce (even low sodium) in the list skip the recipe. Read More
(1)
Rating: 4 stars
02/03/2018
This turned out good! I read the previous review and did not want to overcook the bok choy so I reduced the cook time to 5 minutes and that was perfect. I wanted a little bit of heat and added some crushed chili flakes which was a nice addition but not necessary. Bok choy is bland in my opinion so I appreciated the extra flavor in this. Read More
Rating: 4 stars
07/27/2020
A great side dish for shrimp. If it wasn’t so salty I would have given it 5 stars. I will make again, and use only use white part of book choy. Leaves can get to chewy. I will Amos use low sodium soy salt to cut down on saltiness. A great dish just little adjustments Needed. Read More
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Rating: 2 stars
01/17/2014
Soy miso and oyster sauce...salt salt and more salt plus 15 min cooking time turned the bok choy to mush. Could have good potential but we found this almost ineatable. Read More