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Bok Choy with Brown Sauce and Crispy Garlic Featured Image

Bok Choy with Brown Sauce and Crispy Garlic

While this simple dish is strong enough to stand alone as a vegetarian meal, it can also be paired with a protein of your choice. The sauce is what makes this dish and the meatiness of the mushrooms is why it soars. The recipe makes plenty of sauce, so serve some on the side as well for spooning liberally over each plate.

Course entree, Side Dish
Cuisine Chinese
Keyword bok choy, mushrooms
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings 4
Author The Cowgirl Gourmet in Santa Fe found this recipe in Bon Appetit's May 2021 issue


For the brown mushroom sauce

  • 3 tablespoons grapeseed oil
  • 8 oz shiitake mushrooms stemmed and thinly sliced
  • 1/4 cup medium-dry sherry or Shaoxing wine (Chinese rice wine)
  • 3 tablespoons tamari, which is gluten-free or soy sauce, if you aren't gluten-free
  • 3/4 cup water
  • Kosher or sea salt to taste

For the bok choy

  • 6 cloves garlic thinly sliced
  • 3 tablespoons grapeseed oil
  • 1 lb baby bok choy depending on their size, quartered or halved, lengthwise
  • 2 tablespoons water
  • Kosher or sea salt to taste


To make the brown mushroom sauce

  1. In a medium saucepan over medium heat, add the oil. Once it's hot, add the sliced mushrooms and allow to cook for 8-10 minutes, stirring as needed. You'll want them to brown, if possible, though they will steam first.

    Bok Choy dish Mushrooms 1
  2. Pour in wine, tamari and water and stir well. Reduce heat to a simmer, stirring occasionally, until mushrooms have softened, about 8-10 minutes.

    Bok choy mushrooms cooked
  3. Transfer mushrooms and liquid to a blender and puree. If needed, add more water by the tablespoon, until the sauce is smooth.

  4. In a wok over high heat, add the oil and drop in the garlic so it sizzles. Stir frequently so the garlic doesn't burn, and cook until it's golden and crisp, about 3 minutes.

    Bok choy crispy garlic
  5. Remove crispy garlic and set aside.

  6. Add the baby bok choy and the water to the hot wok, cover with a lid and cook 1 minute.

    Bok choy cooking
  7. Uncover the wok, toss the bok choy and put the lid back on and cook 2 more minutes, or until tender, but not overcooked. Season with salt when cooked.

    Bok choy fully sauteed
  8. On a large platter, spoon a generous amount of the brown mushroom sauce and arrange bok choy over. Sprinkle with crispy garlic and serve immediately over rice and with or without protein.

    Bok choy plated horizontal
  9. Expect some leftover brown sauce, which can be refrigerated for up to 1 week.