Stir Fried Shitake Mushrooms, Cabbage & Baby Bok Choy Recipe

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1 vote | 1407 views

Here is a quick and easy stir fry vegetable dish. I love wok vegetables. I usually make them several times a week. They are nutritious, require very little fat to cook and are tasty. If you don't want alcohol omit the sake and use lemon juice instead; which is what I use most of the time. The key to stir frying is really high heat and quick cooking so the product does not steam. Make sure you use an oil with a high flash point as well. Peanut oil is best. Good wok cooking can be tough to accomplish on an electric stove top burner. I have 15,000 BTU gas burners on my stove but this is really not hot enough for the best stir frying. A 30,000 BTU wok burner is ideal but most of us don't have one. We do the best with what we have. This dish goes well as a side dish with anything Asian.

Prep time:
Cook time:
Servings: 4 Servings


Cost per serving $2.56 view details
  • 6 oz shitake mushrooms, stemmed and thinly sliced
  • 10 oz baby bok choy, cleaned and cut into chunks
  • 14 oz green cabbage, cleaned and cut into chunks
  • 3 ea green onions, chopped
  • 3 cloves garlic, pressed and creamed
  • 2 tbs sake
  • 2 tbs peanut oil
  • salt/garlic pepper to taste


  1. Heat wok for the highest heat possible. If you are using an electric burner a flat bottom wok works best. Add peanut oil once the pan is hot.
  2. Add shitake mushroom and stir fry for about a minute.
  3. Add baby bok choy and stir fry for another minute.
  4. Add cabbage/green onions and stir fry for another minute
  5. Add garlic, sake and salt/pepper taste.
  6. Stir until thoroughly combined
  7. Dish is ready for the table


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Nutrition Facts

Amount Per Serving %DV
Serving Size 242g
Recipe makes 4 servings
Calories 154  
Calories from Fat 72 47%
Total Fat 8.13g 10%
Saturated Fat 1.33g 5%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 192mg 8%
Potassium 570mg 16%
Total Carbs 15.78g 4%
Dietary Fiber 5.2g 17%
Sugars 6.67g 4%
Protein 4.28g 7%
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