Mushroom stir-fry is a quick, healthy, and tasty meal that anyone can prepare at home. Whether you’re a seasoned cook or a beginner in the kitchen, this dish is simple to make and packed with flavors. It’s also versatile—you can enjoy it on its own or pair it with rice, noodles, or even quinoa for a more filling meal.
Why Choose Mushroom Stir-Fry?
Mushrooms are a fantastic ingredient for stir-fries. They are rich in nutrients like vitamins, minerals, and antioxidants while being low in calories. Their meaty texture and earthy flavor make them a great addition to vegetarian and non-vegetarian meals alike. When cooked in a stir-fry, mushrooms soak up the sauce and seasonings, making every bite flavorful.
Another great thing about mushroom stir-fry is that it allows you to use fresh, healthy vegetables. You can customize it to include your favorite veggies or whatever you have in the fridge. Bell peppers, carrots, broccoli, snap peas, and onions are popular choices that pair well with mushrooms.
ALSO READ: Sweet Tangy Baked Beans Recipe
Mushroom Stir-Fry: A Simple and Delicious Dish
4
servings30
minutes10
minutes189
kcalMushroom stir-fry is not only delicious but also a great way to eat more vegetables. Try this recipe today and enjoy a nutritious and satisfying meal!
Ingredients
- Sauce:
3 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons honey
2 teaspoons cornstarch
1 teaspoon Sriracha sauce
- Stir-Fry:
2 tablespoons peanut oil
2 stalks celery, thinly sliced diagonally
1 medium onion, cut into 1/2-inch wedges
3/4 pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
1/4 pound beech mushrooms, trimmed
6 g reen onions, cut into 2-inch pieces, whites and greens separated and divided
1/4 pound enoki mushrooms, trimmed
2 cloves garlic, minced
1 teaspoon freshly grated ginger
Directions
- Make the sauce: Whisk soy sauce, vinegar, sesame oil, honey, cornstarch, and Sriracha together in a small bowl.
- Make the stir-fry: Heat peanut oil in a large wok over high heat. Add celery and onion; cook, stirring constantly, for 3 to 4 minutes. Add shiitake and beech mushrooms, and white parts from green onions; cook, stirring constantly, for 3 to 4 minutes.
- Add enoki mushrooms, green parts from green onions, garlic, and ginger; stir-fry for 2 minutes. Move vegetables to one side of the wok.
- Whisk sauce ingredients to recombine, then pour into the empty section of the wok. Stir vegetables into the sauce and cook until thickened slightly, about 1 minute. Remove from the heat and serve immediately.
Notes
- Use high heat for quick cooking. This helps the vegetables stay crisp.
- Don’t overcrowd the pan; cook in batches if needed to ensure even cooking.
