Stir Fry Baby Bok Choy Shitake Mushrooms Peppers is a quick easy and healthy side dish.
This stir fry baby bok choy shitake mushrooms peppers is an easy everyday vegetable dish that I make almost every week.
Bok choy is a Chinese cruciferous vegetable. As a cruciferous vegetable, not only does bok choy contain potent phytochemicals that fight cancer, but it is also high in vitamin C, calcium and vitamin A.
Bok choy literally means “white vegetable,” and refers to a number of different varieties including napa cabbage, baby bok choy or Shanghai bok choy, and choy sum. No matter which bok choy you come across, you will find the taste to be milder and sweeter than most of its cousins such as broccoli, brussels sprouts or kale. I think of bok choy as an easy entry to cruciferous vegetables.
I’ve made a few minor changes to the recipe over the years, but this method of stir-frying vegetables is so versatile, that I wouldn’t even really call it a recipe. Sometimes I use garlic instead of ginger, and sometimes I season the vegetables with oyster sauce instead of salt. Although baby bok choy is one of my favorite Chinese vegetables, there are actually lots of different varieties of bok choy that I also buy.
- 1 tablespoon sesame oil
- 1 leek, white parts only, washed well and finely chopped, optional
- 1 tablespoon minced ginger
- 3 cups baby bok choy, ends trimmed, washed and cut into 1″ pieces
- 6 fresh shitake mushrooms, cleaned and sliced into ½″ pieces
- 1 yellow or red bell pepper, diced
- salt to taste
- 2 tablespoons vegetable stock or water
- Heat sesame oil on medium heat in a large skillet. Add leeks and ginger, and stir fry for about 30 seconds, or until fragrant.
- Add bok choy, shitake mushrooms and bell pepper. Season to taste with salt. Add vegetable stock and cover; cook for 3-4 minutes, until just tender.