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If you’re looking for a unique side dish to your entrée – look no further! This easy simple Bok Choy Beech Mushrooms Stir Fry is easy to make and makes a yummy and healthy veggie side dish!

What is Bok Choy?

Bok choy (aka pak choi or pok choi) is a type of Chinese cabbage but unlike regular cabbages, they do not form heads and have leafy greens with bulbs at the bottoms. Some describe the flavor as somewhere between spinach and water chestnuts with a slight hint of sweet and peppery undertone.

If you’re looking for more bok choy recipes – check out these:

• Bok Choy Stir Fry with Dried Shrimp
• Bok Choy Shiitake Mushrooms Stir Fry
• Shrimp Bok Choy Stir Fry
• Shanghai Bok Choy Stir Fry with Garlic

If you’re interested in learning more about Chinese veggies – here’s a whole article on various Chinese vegetables such as snow peas, celtuce, sweet potato leaves, chinese broccoli and more!

What are Beech Mushrooms?

Beech mushrooms are also known as Shimeji mushrooms. These mushrooms are also known as Beech mushrooms. They taste kind of buttery, and have a firm and ‘crunchy’ texture.

These mushrooms are also very healthy for you – Beech mushrooms are packed with thiamine, riboflavin, and niacin!

By the way there are so many delicious mushrooms out there! If you’re interested in learning more – check out my post ALL about mushrooms – beech mushrooms, enoki, shiitake and more!

How to prepare Beech Mushrooms?

To prepare Beech mushrooms, using a knife, trim off the root. Now there’s some controversy with the next part. Many people say not to wash your mushrooms and just wipe off any dirt. However, I personally just can’t do that. So I do rinse it in water to clear off the dirt and anything else that might be all dirty on there.

How to cook Bok Choy Beech Mushrooms Stir Fry

First gather your ingredinets:

• 2 tbsp cooking oil of choice
• 3-4 cloves of garlic, smashed
• 3 bunches of Shanghai Bok Choy
• 1 package/3.5 oz Beech Mushrooms
• Salt, as desired

Using a knife cut off the end of your bok choy with a knife and discard. Trim off the roots of the beech mushrooms. Either wipe off any dirt, or rinse with water to clean.

Heat oil in a large skillet or wok over high heat.  Add the garlic and cook for about 30 seconds, and then add the bok choy.

Stir fry for a about 1 minute, and then add the beech mushrooms. Stir fry for about 30 seconds, and then add 1/4 cup of water and cover with a lid for about a minute.

Uncover the cooking pan/wok, and then add salt as desired. Stir fry for another minute or until everything is tender – bok choy should be vibrant green, and beech mushrooms should be tender.

Remove from heat and serve!

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