Mushrooms have a delicious umami flavor that can make any dish incredibly satisfying, with or without meat. In this dish, we pair shitake mushrooms with Southeast Asian flavors, like ginger, scallions, garlic, cilantro and sesame.
Adding some sautéed bok choy into the mix really kicks up the flavor, crunch and nutrition! Its always great to stop by the H-Mart in Central Square for inspiration and unique veggies for our stir fry!
Bok Choy and Shittake Stir Fry Ingredients
- ¼ lb. fresh shitake mushrooms, sliced thinly
- ½ large head or 2 small heads bok choy, cut thinly
- 6 oz. thin dried soba noodles
- 2 tbsp. vegetable oil
- 3 garlic cloves, finely chopped
- 1-2 jalapeno peppers, halved lengthwise & thinly sliced
- 1 tbsp grated fresh ginger
- 1 green onion, thinly sliced
- 1 tbsp dark sesame oil
- 2 tbsp mirin or rice vinegar
- 2 tbsp soy sauce
- 2 tbsp chopped cilantro
- 1 tsp toasted sesame seeds
Bok Choy and Shittake Stir Fry Directions
- Cook the Soba Noodles: Bring large pot of salted water to boil. Add noodles and boil 8 – 10 minutes or until just tender. Drain.
- Prepare the Bok Choy: While the noodles are cooking, heat vegetable oil in a large skillet over medium high heat.
- When the oil is just beginning to smoke, add mushrooms and saute 3 – 4 minute (Avoid stirring them, they need to stick to the pan and sear for maximum flavor).
- Add garlic, jalapenos, ginger and bok choy.
- Saute another 2 minutes then add green onion, sesame oil, mirin and soy sauce.
- Add noodles into skillet and heat through, tossing gently to combine.
- Remove from heat and toss with cilantro and salt to taste.
- Add toasted seeds and serve!
About Loni & Leah:
Click here for more recipes by Loni and Leah!
Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.
Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.
How did Loni and Leah meet? Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.
Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!
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