Easy and Delicious Low-Carb Asian Bok Choy and Mushroom Stir-Fry Recipe for Keto Dieters


Welcome to Flavorful Simplicity: Low-Carb Asian Bok Choy and Mushroom Stir-Fry

Embark on a culinary journey that will tantalize your taste buds without the carb overload. The Low-Carb Asian Bok Choy and Mushroom Stir-Fry is a dish that embodies the essence of Asian cuisine while staying true to the principles of the keto diet. This recipe is a celebration of fresh ingredients, bold flavors, and the joy of cooking a meal that’s both healthy and satisfying.

Whether you’re a seasoned keto dieter or just starting, this stir-fry is a perfect addition to your low-carb recipe collection. It’s not just about cutting carbs; it’s about enjoying food that’s good for your body and soul. Let’s dive into this delightful dish that’s quick to prepare, packed with nutrients, and absolutely delicious.

Low-Carb Asian Bok Choy and Mushroom Stir-Fry

Why This Stir-Fry Sizzles on a Keto Diet

The Low-Carb Asian Bok Choy and Mushroom Stir-Fry is more than just a dish; it’s a harmonious blend of flavors and textures that cater to the keto lifestyle. Originating from the heart of Asian cuisine, this stir-fry brings together the earthy tones of mushrooms with the crisp freshness of bok choy, all while maintaining a low-carb profile.

Each ingredient has been carefully selected to ensure that you’re getting the best nutritional value without compromising on taste. The bok choy, a cruciferous vegetable, is not only low in carbohydrates but also rich in vitamins A, C, and K. Mushrooms, on the other hand, are a fantastic source of protein and fiber, making them a staple in the keto kitchen.

The beauty of this dish lies in its simplicity and the fact that it’s incredibly versatile. It’s a testament to the fact that low-carb eating doesn’t have to be bland or boring. With the right combination of ingredients and flavors, you can create a meal that’s both keto-friendly and bursting with taste.

Ingredients for Low-Carb Asian Bok Choy and Mushroom Stir-Fry

Mastering the Method: Tips for the Perfect Stir-Fry

Creating the perfect Low-Carb Asian Bok Choy and Mushroom Stir-Fry is an art that involves more than just following a recipe. It’s about understanding the ingredients and the process to bring out their best flavors. Here are some chef’s tips to elevate your stir-fry:

Tip #1: Heat the sesame oil until it’s just about to smoke before adding the garlic and ginger. This ensures that the oil is hot enough to release the aromatics’ flavors without burning them.

Tip #2: When adding the mushrooms, spread them out in the pan. This allows them to brown properly, giving them a richer flavor and better texture. Resist the urge to stir too often; let them sear and develop a golden crust.

Tip #3: Bok choy should be added at the right moment. It cooks quickly, so adding it after the mushrooms have softened ensures that both vegetables will be perfectly cooked at the same time.

Cooking Low-Carb Asian Bok Choy and Mushroom Stir-Fry

Variation #1: Spicy Thai Twist

Transform your stir-fry with a Thai-inspired variation. Add a spoonful of Thai red curry paste and a splash of coconut milk for a creamy, spicy kick. Top with fresh cilantro and a squeeze of lime juice for an extra zing.

Variation #2: Protein-Packed Powerhouse

For those looking to up their protein intake, diced chicken or shrimp make excellent additions to this dish. Cook the protein first, set aside, and then follow the recipe as usual, adding the cooked protein back in at the end to heat through.

Variation #3: Nutty Delight

Introduce a crunchy texture and a nutty flavor by adding a handful of crushed peanuts or slivered almonds to the stir-fry. It’s a simple tweak that adds depth to the dish.

Substitutions for Dietary Needs and Preferences

Adapting the Low-Carb Asian Bok Choy and Mushroom Stir-Fry to suit different dietary needs is straightforward. Here are some keto-friendly substitutions:

Substitution #1: For a soy-free version, use coconut aminos instead of soy sauce. It provides a similar umami flavor without the soy.

Substitution #2: If you’re avoiding alliums, replace garlic and green onions with a pinch of asafoetida powder to mimic the savory taste.

Substitution #3: For those who don’t consume mushrooms, zucchini or eggplant can be used as substitutes. They both have a meaty texture that works well in stir-fries.

Frequently Asked Questions

Can I make this stir-fry ahead of time?
Yes, you can prepare this dish in advance and reheat it gently before serving. However, for the best texture, it’s recommended to eat it fresh.

Is this recipe suitable for vegans?
Absolutely, the basic recipe is vegan-friendly. Just ensure that your soy sauce or tamari is also vegan.

How can I make this dish spicier?
Increase the amount of crushed red pepper flakes, or add a diced hot pepper like jalapeño or Thai chili for extra heat.

What can I serve with this stir-fry for a complete keto meal?
Cauliflower rice or shirataki noodles are excellent low-carb options that complement this dish.

Can I use different types of mushrooms?
Yes, feel free to experiment with various mushrooms like shiitake, portobello, or oyster mushrooms for different flavors and textures.


Low-Carb Asian Bok Choy and Mushroom Stir-Fry

If you're craving an Asian-inspired dish that fits perfectly into your keto lifestyle, this Low-Carb Asian Bok Choy and Mushroom Stir-Fry is your answer. It's packed with fresh, earthy flavors and a satisfying crunch, making it an ideal choice for a quick lunch or a light dinner. This recipe keeps carbs in check without compromising on taste, ensuring you can enjoy a delicious stir-fry without the guilt.
No ratings yet
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine Asian
Servings 2 people
Calories 150 kcal


  • Large skillet or wok
  • Measuring spoons and cups
  • Knife
  • Cutting board
  • Stirring Spoon


  • 1 tbsp sesame oil
  • 2 cloves garlic, minced about 1 teaspoon / 5 g
  • 1 tsp fresh ginger, grated
  • 4 cups bok choy, chopped
  • 2 cups mushrooms, sliced
  • 1 tbsp soy sauce or tamari for gluten-free option
  • 1 tsp rice vinegar
  • ½ tsp crushed red pepper flakes optional
  • Salt to taste
  • 1 tbsp sesame seeds for garnish
  • 2 green onions, sliced for garnish about 1/4 cup / 25 g


  • Heat the sesame oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant.
  • Add the sliced mushrooms to the skillet and stir-fry for 3-4 minutes until they begin to brown and soften.
  • Incorporate the chopped bok choy into the skillet. Stir-fry for an additional 3-5 minutes, until the bok choy is tender but still retains some crunch.
  • Pour the soy sauce and rice vinegar into the skillet. If desired, add the crushed red pepper flakes for a bit of heat. Stir everything together to combine and cook for another minute, allowing the flavors to meld.
  • Taste and adjust seasoning with salt, if necessary.
  • Remove from heat. Serve the stir-fry hot, garnished with sesame seeds and sliced green onions.


For added protein, consider tossing in some diced tofu or chicken.
The heat level can be adjusted by increasing or reducing the amount of crushed red pepper flakes.
Ensure that the bok choy is well-washed as it can often harbor grit between the leaves.
For a complete keto meal, serve alongside cauliflower rice or shirataki noodles.


Calories: 150kcalCarbohydrates: 10gProtein: 6gFat: 10gFiber: 4gNet Carbs: 6g
Keyword Asian Cuisine, Bok Choy, Healthy Dinner, Keto, Low-Carb, mushrooms, Stir-Fry
Tried this recipe?Let us know how it was!