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Glazed Shitake Mushroom with Bok Choy

Mushrooms are glazed in a flavored soya sauce and served on blanched bok choy is a delicious side dish.
Course Side Dish
Cuisine American Chinese
Prep Time 20 minutes
Cook Time 10 minutes
Servings 2
Author Usha Rao


  • Cutting board & a knife
  • Saucepan
  • Colander
  • Frying Pan


  • 1 lb. Baby Bok Choy I used regular bok choy
  • 1 ½ tablespoon Vegetable Oil I used olive oil
  • 1 - 2 small Dry Red Chinese Hot Peppers I used 2 long red dry chilies from Indian store
  • ½ lb Shitake Mushrooms
  • ¼ teaspoon Salt adjust to taste
  • teaspoon Black Pepper Powder adjust to taste
  • 2 big Cloves of Garlic minced
  • ½ tablespoon grated Ginger
  • ½ tablespoon Sugar I did not use it
  • ½ tsp. Sesame Oil
  • 1 ½ tablespoon Soya Sauce or Tamari Sauce I used 1 tbsp. dark Soya sauce
  • 3 Scallions sliced diagonally for garnish (it depends on the size of the scallion and used only 1)
  • ½ tablespoon Roasted Sesame seeds for garnish opt.


Blanch Bok Choy

  • In a 4 quart pan bring water to boil. Add 2 tsp. of salt.
  • Wash bok choy and cut off the stems. I left about 1-2″ of the stem towards the leaves but next time I will discard that too.
  • Once the water comes to a boil, drop the leaves in the water and cook for 1-2 minutes, until the leaves are barely cooked. I cooked for 2 minutes but if using baby bok choy, I would recommend less than 2 minutes.
  • Remove from water or drain in a colander and run under cold water. Pat dry the leaves and arrange in a platter or an oven safe dish. I let the leaves dry on paper towels until my mushrooms were ready.


  • Remove the caps of the mushrooms, wash and keep aside. If the mushrooms caps are big, cut them into two. Discard the stems.
  • Heat a wok or cast iron pan on high heat, add oil and heat until smoking hot. Add peppers, mushrooms and stir.
  • Season with salt & black pepper, and stir fry for 2 minutes until mushrooms shrink in size.
  • Reduce the heat; add garlic, ginger, sesame oil, soya/tamari sauce and sugar if using. Stir fry for 1 – 2 minutes.


  • Place bok choy on a platter or an oven safe dish in a single layer or in two layers as I did. Spoon mushrooms on to arranged bok choy.
  • Sprinkle scallions and sesame seeds on mushrooms to garnish.
  • I served it at room temperature but if one wishes, cover it with foil and reheat in a hot oven for 10 – 15 minutes. If reheating, garnish the mushrooms after reheating.


  • Use Tamari sauce for gluten free recipe.