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Baby Bok Choy and Shiitake Stir-Fry

Rated as 4.25 out of 5 Stars

"As easy Asian dish loaded with flavorful mushrooms."
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30 m servings 95 cals
Original recipe yields 4 servings (4 cups)


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  1. Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
  2. Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
  3. Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

Nutrition Facts

Per Serving: 95 calories; 5.4 g fat; 7.2 g carbohydrates; 3.3 g protein; < 1 mg cholesterol; 407 mg sodium. Full nutrition

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Read all reviews 5
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It was good. I added a little soy sauce and also added some cooked chicken at the end. I am always looking for recipes for leftover cooked chicken - and this one will make it into my rotation. ...

It tastes good. Missing something, but even though it is missing something- it was really good.

I thought that I liked bok choy, but maybe not. Neither of us really cared for this. Will not make again.

We enjoyed this simple stir fry--although I made a few modifications. I had some japanese eggplant in the frig and added that to the recipe. I added one thinly-sliced eggplant prior to stir-fry...

Just looking at the photo wanted me to make this dish. I added celery and yuchoy and it was perfect! I will definitely make this again - tastes amazing!!! Thank you for sharing.