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Bok Choy is one of the healthiest leafy greens out there and today we’re going to make a quick and easy but delicious garlic mushroom bok choy recipe! Its great for those super busy nights when you don’t know what to cook but want to eat something healthy. Nutrient dense and easy, this recipe is completely soy free!
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After spending 2 months in Southeast Asia (Vietnam and Thailand) I was constantly exposed to bok choy. In the grocery stores, super markets, corner stores, it was everywhere! In Jamaica, we have a similar vegetable named Pop Suey. The Caribbean variation is much longer than the Asian Bok Choy. Completely inspired by this Southeastern Asian vegetable, I decided to combine Asian flavours with my Caribbean culture.
Health Benefits of Bok Choy
Bok Choy is such an underrated leafy green, I would say its on the same level of Kale! It contains potent amounts of Vitamin C which can greatly help to strengthen the immune system. The veggie also has a good amount of fiber which may relieve constipation.
If you want beautiful, clear, and glowing skin juicing Bok Choy may be the way to go! It is safe to eat raw and when paired with key lime, apples, cucumbers and celery, make for a delicious and detoxifying green juice.
What you need
- Fresh Bok Choy– Tear apart the mini bok choy without cutting or chopping it into small pieces.
- Mushrooms– I used King trumpet mushrooms for a meatier and deep umami flavour but feel free to use your desired mushroom.
- Onion
- Garlic Cloves
- Red Bell Pepper
- Fresh Red Chilli peppers
Seasonings you need- Garlic Mushroom Bok Choy
- No Salt Seasoning– Such a great way to add flavour without salt! My personal favorite is by Mrs. Dash, use this link to grab a bottle.
- All Purpose– I always use Jamaican All Purpose in Caribbean inspired dishes. Use this link to purchase your own for your kitchen and this recipe.
- Garlic Powder
- Onion Powder
- Salt
- Water
How to make Garlic Mushroom Bok Choy
- First Step: Separate the bok choy leaves stem by stem. We won’t be cutting the leaves, only taking them apart form the bunch. Leave your red chilli whole and cut the mushrooms, onions, garlic, bell pepper, and onion.
- Second Step: Heat a pan with oil and sauté the onion, garlic, chilli pepper, and red bell pepper until fragrant or for at least 2 minutes.
- Third Step: Once the herbs have sautéed, add in the mushrooms and water. Cover the pan and cook for at least 10 minutes.
- Fourth Step: Lastly, add in the Bok Choy and cook no longer than 3-5 minutes (risk of over cooking if longer). Add salt to taste and enjoy!
How to store Garlic Mushroom Bok Choy
Garlic mushroom bok choy is best served hot right off the stove. However, if you need to save it this recipe can store in the fridge for up to 3 days. If you’d like to store for longer the greens can be carefully placed into an airtight ziplock bag and frozen for up to 1.5 weeks.
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