Sautéed Bok Choy with Shiitake Mushrooms (Gluten-Free & Vegan)

Bored of broccoli? This sautéed bok choy recipe is the perfect healthy side dish, requiring only six ingredients and 10 minutes to make. Vegan and gluten-free.

  • Author: Sharon Chen
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Vegetables, Sides, Gluten Free, Vegan
  • Method: Stove
  • Cuisine: Asian


  • 2 tablespoons extra-virgin olive oil
  • 2 cloves of garlic, minced
  • 1 pound baby bok choy, rinsed and halved lengthwise
  • 1015 shiitake mushrooms, halved (about 1 1/2 cups)
  • 2 tablespoons coconut aminos
  • Salt to taste
  • White sesame seeds for garnishing (optional)


  1. Heat oil over medium-high heat in a large skillet or a frying pan until hot, about 40 seconds to 1 minute.
  2. Stir in minced garlic and quickly sauté for 30 seconds or until fragrant.
  3. Add baby bok choy, followed by shiitake mushrooms. Stir frequently until the bok choy starts to wilt.
  4. Add coconut aminos. Cook and stir until well combined.
  5. Taste and add a pinch of salt to taste. Garnish with sesame seeds if desired. Dish and serve.


If using dried shiitake mushrooms, soak the mushrooms in water for 10-15 minutes until they are soft. Drain then cut in half.

Keywords: sautéed bok choy