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Braised Bok Choy

Did you know you can braise vegetables? The result is tender veggies. My Braised Bok Choy has char, tenderness and flavor.

Course Side Dish
Cuisine Asian recipe, Gluten free, vegan, vegetarian
Keyword Asian food, gluten free, vegan, vegetarian,
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Author Feed Your Soul Too


  • 4 Whole Baby Bok Choy cut in half lengthwise
  • 1/4 Lb Shiitake mushrooms rough chop
  • 1/4 Whole Yellow onion cut lengthwise
  • 2 Cloves Garlic minced
  • 3/4 Cup Vegetable stock
  • 1/4 Cup Mirin
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Chinese five spice
  • 4 Tsp Olive oil divided


  1. Heat a skillet over medium-high heat. Add the oil and warm until shimmering. Add mushrooms and onions to pan. Cook for 5 minutes or until mushrooms begin to brown, stirring occasionally. Set aside.

    Add the remaining oil to the skillet. Add the bok choy, cut side down to the pan and cook 3 minutes. Remove bok choy from pan. Return mushroom mixture and bok choy to pan.

    Stir in stock, mirin and soy sauce and bring to a boil. Reduce the 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.

    Serve and enjoy!

Recipe Notes

Adapted from My Recipes - https://www.myrecipes.com/recipe/mirin-braised-bok-choy