Why You’ll Love This Recipe
This stir fry is fast, flexible, and full of deep, earthy flavor. Mushrooms absorb the sauce beautifully, giving every bite a burst of umami. It’s vegan, gluten-free adaptable, and comes together in under 30 minutes. You can serve it over rice, noodles, or on its own, and easily customize it with your favorite vegetables or proteins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Mushrooms (cremini, shiitake, oyster, or button; sliced)
- Garlic (minced)
- Ginger (freshly grated)
- Onion (sliced or diced)
- Bell peppers (sliced)
- Carrots (julienned or thinly sliced)
- Broccoli or snow peas (optional)
- Soy sauce or tamari (for gluten-free)
- Toasted sesame oil
- Rice vinegar or lime juice
- Maple syrup or brown sugar (for balance)
- Cornstarch (to thicken the sauce)
- Water or vegetable broth
- Neutral oil (for cooking)
- Optional: sesame seeds, green onions, or chili flakes for garnish
Directions
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, cornstarch, and water. Set aside.
- Heat neutral oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger. Sauté for 30 seconds until fragrant.
- Add onions and mushrooms. Cook for 5–7 minutes, stirring occasionally, until mushrooms release their moisture and start to brown.
- Add bell peppers, carrots, and any additional vegetables. Stir fry for another 3–5 minutes until crisp-tender.
- Stir the sauce mixture again and pour it into the pan. Toss everything to coat.
- Cook for 1–2 minutes, stirring, until the sauce thickens and clings to the vegetables.
- Remove from heat and garnish with sesame seeds, sliced green onions, or chili flakes if desired.
- Serve hot over rice, noodles, or grains.
Servings and timing
This recipe serves 4. Prep time is 10–15 minutes, cooking time is 15 minutes. Total time is under 30 minutes.
Variations
- Add tofu or tempeh: Pan-fry cubes before adding to the stir fry for extra protein.
- Spicy version: Add sriracha or chili garlic sauce to the stir-fry sauce.
- Use other vegetables: Snap peas, baby corn, bok choy, or zucchini work well.
- Noodle stir fry: Swap rice for cooked soba, udon, or rice noodles.
- Low-carb: Serve over cauliflower rice or on its own.
- Nutty twist: Add cashews or peanuts for crunch and protein.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or microwave in 30-second intervals until warmed through. This dish can be frozen, but mushrooms may soften further after thawing.
FAQs
What mushrooms are best for stir fry?
Cremini, shiitake, and oyster mushrooms are ideal. You can mix several types for a more complex texture and flavor.
Can I use frozen vegetables?
Yes, frozen stir-fry blends work well—just adjust cooking time so they heat through and don’t become soggy.
How do I prevent soggy mushrooms?
Cook them in batches and avoid overcrowding the pan so they brown instead of steam.
Can I make this gluten-free?
Yes, just use tamari or a certified gluten-free soy sauce.
What’s a good protein addition?
Tofu, tempeh, edamame, or seitan all pair well with this dish.
Do I need a wok?
A wok is great, but a large, heavy skillet works just fine.
Can I meal prep this?
Yes, it stores well and reheats nicely for lunch or dinner throughout the week.
How do I thicken the sauce?
Cornstarch in the sauce will thicken it as it cooks. Make sure to stir the slurry before adding.
What should I serve this with?
Steamed rice, quinoa, or noodles are all excellent options.
Can I make it oil-free?
Yes—sauté the vegetables in vegetable broth instead of oil.
Conclusion
Mushroom Stir Fry is a quick, nutritious, and flavor-forward meal that’s perfect for busy nights and plant-based eating. With tender mushrooms, crisp vegetables, and a bold stir-fry sauce, this dish is versatile enough for any palate and easy enough to become a regular in your recipe rotation. Serve it your way and enjoy the satisfying simplicity.
PrintMushroom Stir Fry
A quick and flavorful plant-based stir fry featuring mushrooms, fresh vegetables, and a savory umami sauce. Perfect for weeknights, this vegan dish is customizable, nutrient-dense, and ready in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian-Inspired
- Diet: Vegan
Ingredients
- 2 tbsp neutral oil (e.g., avocado or vegetable oil)
- 3 cups mushrooms (cremini, shiitake, oyster, or button), sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 small onion, sliced
- 1 bell pepper, sliced
- 1 carrot, julienned or thinly sliced
- 1 cup broccoli florets or snow peas (optional)
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar or lime juice
- 1 tbsp maple syrup or brown sugar
- 1 tbsp cornstarch
- 1/4 cup water or vegetable broth
- Optional garnishes: sesame seeds, sliced green onions, chili flakes
Instructions
In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, cornstarch, and water. Set aside.
- Heat neutral oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger. Sauté for 30 seconds until fragrant.
- Add onions and mushrooms. Cook for 5–7 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
- Add bell peppers, carrots, and broccoli or snow peas (if using). Stir fry for 3–5 minutes until vegetables are crisp-tender.
- Stir the sauce mixture again and pour into the skillet. Toss everything to coat.
- Cook for 1–2 minutes, stirring constantly, until sauce thickens and clings to vegetables.
- Remove from heat and garnish with sesame seeds, green onions, or chili flakes if desired.
- Serve hot over rice, noodles, or grains.
Notes
- Use a mix of mushrooms for deeper flavor and texture.
- To make it oil-free, sauté veggies in vegetable broth.
- Prep all veggies before starting—the cooking process is fast.
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 510mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
