This is an easy and so flavorful saute.  You can make it super easy by just using the bok choy and mushrooms, or boost it a bit by using the optional onion and ginger.


1 tbsp. sesame oil (or coconut or avocado will work!)

1/4 onion or red onion sliced (optional)
1 in. piece of fresh ginger, peeled and chopped fine (optional)

8 oz. shiitake mushrooms, stemmed and sliced (save the stems for a chicken, vegetable, or mushroom broth)
1 lb. baby bok choy
salt and pepper

2 tbsps. chicken broth, veg broth, mirin, white wine or water
1/2 tbsp. Coconut Aminos (or soy-sauce)
1 tsp. fish sauce

sesame seeds


Heat oil in skillet over medium heat. Add onion and ginger if using and saute for a few minutes, until starting to wilt.  Add mushrooms and stir to combine. 

While that is going, cut off the core end of the bok choy, then slice the white part into their lovely quarter moon shapes, and add to the pan.  Salt and pepper the veggies, and add all of the liquids.  Give a good stir and cover the skillet for about 5 minutes. 

Meanwhile, thinly slice the green leafy part of the bok choy then add to the skillet, stir to combine.  Remove the lid and stir occasionally until the veggies are cooked to your liking and some of the liquid is evaporated. 

Taste for salt and pepper, and sprinkle liberally with sesame seeds and serve.

I’d love to know what you think!

May your days be truly delicious and satisfying!

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