Baby Bok Choy and Mushroom Stir Fry

READY IN: 30mins
Recipe by InnerHarmonyNutriti

This is a very light, low-calorie, low-GI dish that is perfect for a weeknight supper. I suggest going to an Asian market to buy mushrooms. They have many different varieties and the prices are much less than those at regular grocery stores. For more healthy gluten-free recipes, please visit my blog,

Top Review by Cilantro in Canada

This is absolutely fabulous. I wanted to use what I had on hand so I used soy sauce not tamari, mirin not sake and I added some chili garlic paste for some heat and I added some chicken soup base not salt. I also just added the corn starch to the water mixture to eliminate a step. This was so easy and packed with flavour. What a great way to eat vegetables. I am just sorry I did not make a double batch. Thank you so much for posting

Ingredients Nutrition


  1. In a bowl, mix 2/3 cup (150 ml) water, tamari, oyster sauce and sake or Chinese rice wine.
  2. Heat oil in a pan. Sauté garlic and ginger. Add carrots and bok choy and cook a few more minutes.
  3. Add the sauce mixture. Cover and cook until vegetables are almost cooked. Add mushrooms and cook a few more minutes. Season with salt and pepper.
  4. Dissolve potato starch in 2 Tbsp of water. Reduce heat and add it to the pan. Mix well. Remove from heat. Add crushed red pepper if desired.
  5. Infuse love into the food and serve!

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