Bok Choy + Shiitake Mushroom Keto Stir-Fry (Paleo, & Gluten-Free)

This Asian bok choy + shiitake keto stir-fry with a healthy stir-fry sauce is a quick and simple side dish that’s paleo and gluten-free!

I love a good simple and healthy side dish. Poor side dishes are often overlooked for the main course, the protein. Listen, side dishes may be the supporting actors but they MAKE the meal.

Reasons to love this keto stir-fry recipe:

Not only is this keto stir-fry recipe healthy, paleo and gluten-free and all that – it’s insanely good.

Health Benefits of Mushrooms:

And insanely good FOR YOU: Mushrooms promote gut health and are a great source of prebiotic fiber. Plus they boost the immune system. They’ve also been shown to have cholesterol-lowering and anti-carcinogenic effects.

Plus they taste amazing. They add a nice umami flavor to this simple Asian side dish, as well as a nice bite from the meaty texture.

Health benefits of Bok Choy

Bok choy is a cruciferous veggie that is rich in folate. Cruciferous vegetables have shown to be anti-carcinogenic and are rich in vitamins and minerals. In addition to folate, bok choy is rich in vitamin K, vitamin C and B6.

And while it’s not super popular to cook with like say broccoli, it’s SO easy and delicious. Seriously, it has such a mild taste that lends itself well to any flavorings. With coconut aminos and garlic it’s just insanely good.

What to serve with this simple keto stir-fry:

This bok choy and mushroom stir-fry would go well with rice, fish, cauliflower rice and any Asian inspired meal.

I served this with roasted chicken and some broth cooked white rice. I have been eating more broth cooked white rice and it’s really agreeing with me. Plus hello – have you had white rice? It’s so delicious.

Read my article on why white rice is healthier than brown rice here.

How to make Bok Choy & Mushroom Stir-Fry:

The recipe is super simple and comes together in a jiffy.

First of all, clean the fresh Shiitake mushrooms. If using whole mushrooms, discard the stems, then rinse quickly under running water and dry them immediately with a clean cloth. Alternatively, clean them with a brush or simply wipe the caps with a damp paper towel.

Melt some coconut oil and fry the mushrooms until nice and browned. Once browned, add the garlic and fry for about 30 seconds, then toss in the chopped bok choy.

Now, add the healthy paleo stir-fry sauce aka coconut aminos. Cook everything while stirring just until the bok choy has wilted! Add more chili to taste and serve!

I would’ve added more chilis and actually put them into this but my kids were eating it, so I added some on top. And then I diced the rest of the red chili and added it allll to my plate. I love spice.

Substitutes for Shiitake Mushrooms:

If you can’t find fresh shiitake mushrooms at your local grocery store or you’d just like an alternative you can use:

• Cremini
• Portobello
• Porcini

For this recipe, I do not recommend the use of soaked dried shiitakes.

Tips for making this recipe:

• Use refined coconut oil if you don’t want your keto stir-fry to taste coconutty.
• Shiitake mushroom stems must be removed before cooking. Use a sharp paring knife to do so. Trim the stems right where they attach to the cap—these aren’t easy to twist off so you want to use a knife.
• Make sure not to brown your garlic or it will taste bitter.
• You can use soy sauce instead of coconut aminos but then it will not be paleo.

DID YOU MAKE AND LOVE THIS KETO STIR-FRY RECIPE? GIVE IT YOUR REVIEW BELOW!? AND MAKE SURE TO SHARE YOUR CREATIONS BY TAGGING ME ON INSTAGRAM!