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Mirin-Braised Bok Choy with Shiitake Mushrooms

Photo: Randy Mayor; Styling: Claire Spollen


Hands-on time 20 mins
Total time 32 mins
Yield Serves 4 (serving size: 3 bok choy halves and about 1 tablespoon sauce)
If you can't find mirin, substitute an equal amount of white wine plus 2 teaspoons sugar.


  • 2 tablespoons peanut oil, divided
  • 1 cup thinly sliced shiitake mushrooms
  • 1/2 cup thinly sliced shallots
  • 6 baby bok choy, halved lengthwise
  • 1/2 cup unsalted chicken stock
  • 1/4 cup mirin (sweet rice wine)
  • 1 tablespoon lower-sodium soy sauce
  • 2 slices fresh ginger

Nutrition Information

  • calories 118
  • fat 7 g
  • satfat 1.2 g
  • monofat 3.1 g
  • polyfat 2.2 g
  • protein 2 g
  • carbohydrate 9 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 199 mg
  • calcium 66 mg

How to Make It

  1. Heat a large skillet over medium-high heat. Add 2 teaspoons oil. Add mushrooms and shallots to pan; cook 5 minutes or until mushrooms begin to brown, stirring occasionally. Remove mushroom mixture from pan.

  2. Add 2 teaspoons oil to pan. Add half of bok choy, cut sides down, to pan; cook 3 minutes. Remove bok choy from pan. Repeat procedure with remaining 2 teaspoons oil and remaining bok choy. Return mushroom mixture and bok choy to pan.

  3. Stir in stock, mirin, soy sauce, and ginger; bring to a boil. Reduce heat to medium-low; partially cover, and cook 10 minutes or until bok choy is crisp-tender. Uncover and remove bok choy from pan. Bring liquid to a boil; cook 6 minutes or until reduced to about 1/4 cup. Drizzle liquid over bok choy.