Photo: Randy Mayor; Styling: Claire Spollen 
Hands-on Time
20 Mins
Total Time
32 Mins
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.

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

AKinAK's Review

January 15, 2015

JNBank's Review

November 06, 2014
This was fantastic. Everyone loved it including my 3 and 6 year olds. Make this recipe!!!

Very good

December 11, 2016
I halved the recipe to use up some baby bok choy and shiitakes that I had on hand from another recipe.  This of course decreased the liquid to the point that the extra time to reduce the sauce wasn't needed.  Easy to prepare and very tasty.  I will definitely make this again.