Bok Choy with Shiitakes and Sesame Seeds

We’re still getting a local box of produce every week (although lately I’ve been considering signing up for a CSA with a nearby farm, since the cost is about the same), so I’m coming up with inventive ways to incorporate all of the veggies we’re getting. Recently we got a head of bok choy and some shiitake mushrooms (yeah, I know, I don’t think bok choy OR shiitakes when I think of local Texas produce either), so at the last minute, I thought I’d toss them together in a quickie little stir-fry that was perfect to accompany some lettuce wraps I was making for dinner.

Most of the time, these last minute side dish ideas are less than exciting. I’m a big fan of steaming a big bunch of whatever is fresh and calling it good, especially on a weeknight. It’s delicious, in my opinion, and it gets the job done, but it’s not really a blog-worthy event. I was pleasantly surprised with this, though, and it didn’t really take any more time than my usual steam-and-go routine. I love shiitake mushrooms, and they definitely contribute a great earthiness to any dish. With the slight crunch of the bok choy, it was a side dish that was more than the sum of its parts. I found myself nibbling away at it quite a bit while I was getting dinner ready (a common issue I have while cooking).

Needless to say, it was another winner from the local box! Hoping we get more bok choy and shiitakes soon so I can make it again!


Bok Choy with Shiitakes and Sesame Seeds

1 t coconut oil

3.5 oz fresh shiitake mushrooms, sliced

1/2 t ginger, minced

1 clove garlic, minced (or use a clove from your garlic confit, if you made some!)

1 head boy choy, chopped

1/2 c water

1 t wheat-free tamari or coconut aminos

1 T sesame seeds

Heat coconut oil in a skillet over medium heat. Add mushrooms and saute for 3-4 minutes, stirring occasionally. Add ginger and garlic and saute for another 30 seconds to 1 minute. Add bok choy, water, and tamari or coconut aminos and stir, then cover with a lid. Allow to “steam” for 2 minutes, then stir and allow to steam again for another minute or so, until bok choy is tender-crisp. Remove lid and allow excess liquid to evaporate, stirring occasionally. Add sesame seeds and toss once more. Serve.

Serves 2-3.

Want some ideas on delicious gluten-free spring foods and recipes? We’ll be chatting at Udi’s Gluten-Free Living Community about all things SPRING this Thursday, April 5, at 9PM EDT about Spring! At 9 PM EDT, just visit here to start chatting with us!

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.


  1. says

    Bok Choy or won bok , etc. are really good with shitake mushrooms in stir fries. I usually add some tofu or left-over meat and make it a main dish.

  2. says

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  3. says

    Love this! How simple, nutritious and perfectly easy! We’re going to feature this on our Facebook page and link here so people can see your recipe and your great photography. If you wish, come LIKE us on Facebook for more recipes and tips on superfood Asian green vegetables like baby bok choy, gai lan (Chinese broccoli), dau miu (pea shoots), yu choy and gai choy.

    –Your friendly Southern California farmers at Jade Asian Greens

  4. Aimee says

    This was great! I cut down the sesame seeds and used veg broth to sautee instead of the oil. The only thing I would change is to double it next time – it’s that good:)


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