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Mushroom Stir Fry

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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.

Ingredients

  1. 2 tbsp neutral oil (e.g., avocado or vegetable oil)
  2. 3 cups mushrooms (cremini, shiitake, oyster, or button), sliced
  3. 3 cloves garlic, minced
  4. 1 tbsp fresh ginger, grated
  5. 1 small onion, sliced
  6. 1 bell pepper, sliced
  7. 1 carrot, julienned or thinly sliced
  8. 1 cup broccoli florets or snow peas (optional)
  9. 2 tbsp soy sauce or tamari (for gluten-free)
  10. 1 tbsp toasted sesame oil
  11. 1 tbsp rice vinegar or lime juice
  12. 1 tbsp maple syrup or brown sugar
  13. 1 tbsp cornstarch
  14. 1/4 cup water or vegetable broth
  15. 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.

  1. Heat neutral oil in a large skillet or wok over medium-high heat.
  2. Add garlic and ginger. Sauté for 30 seconds until fragrant.
  3. Add onions and mushrooms. Cook for 5–7 minutes, stirring occasionally, until mushrooms release moisture and begin to brown.
  4. Add bell peppers, carrots, and broccoli or snow peas (if using). Stir fry for 3–5 minutes until vegetables are crisp-tender.
  5. Stir the sauce mixture again and pour into the skillet. Toss everything to coat.
  6. Cook for 1–2 minutes, stirring constantly, until sauce thickens and clings to vegetables.
  7. Remove from heat and garnish with sesame seeds, green onions, or chili flakes if desired.
  8. 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

Find it online: https://thefamilycooking.com/mushroom-stir-fry/