Mushroom Teriyaki Bowls

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



In small saucepan, combine soy sauce, vinegar, maple syrup, garlic and ginger. Bring to boil; reduce heat and simmer until sauce has thickened, 6 to 8 minutes.

Meanwhile, in large skillet, heat 3 tsp of the sesame oil over high heat; cook mushrooms, stirring occasionally, until liquid has evaporated and mushrooms begin to brown, about 5 minutes. Pour in teriyaki sauce; cook until mushrooms are well coated and golden, about 3 minutes. Transfer mushrooms to plate; keep warm.

In same skillet, heat remaining oil over medium heat; cook bok choy, stirring occasionally, until softened, about 3 minutes.

To serve, divide rice among bowls. Top with reserved mushrooms and bok choy. Sprinkle with green onions, sesame seeds, and hot pepper flakes (if using).

Nutritional facts PER SERVING: about

  • Calories 370
  • Total fat 8 g
  • Saturated fat 1 g
  • Cholesterol 0 mg
  • Sodium 750 mg
  • Total carbohydrate 63 g
  • Fibre 6 g
  • Sugars 10 g
  • Protein 11 g
  • Iron 2.5 mg
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Lunch & Dinner

Mushroom Teriyaki Bowls