Description
Whipping up this mushroom stir fry takes just minutes and delivers serious flavor straight from the wok to your plate. Saucy, umami-packed mushrooms dance with crisp vegetables, making dinner a delicious adventure that’ll have everyone asking for seconds.
Ingredients
Scale
Main Ingredients:
- 8 oz mushrooms
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup broccoli florets
- 1 cup green beans
- 1 medium carrot
- 1 cup snap peas
- 1 small onion
Supporting Ingredients:
- 2 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 cloves garlic
- 1-inch piece fresh ginger
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
Accompaniments:
- 2 cups cooked brown rice
- Sesame seeds
- Sliced green onions
- Red pepper flakes
Instructions
- Slice 8 oz mushrooms, 1 red bell pepper, 1 yellow bell pepper, 1 medium carrot, and 1 small onion into thin, uniform pieces. Trim 1 cup snap peas and cut 1 cup broccoli florets into bite-sized portions.
- Whisk 3 tbsp soy sauce, 2 minced garlic cloves, 1-inch grated ginger, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp honey in a small bowl. Add a pinch of red pepper flakes for extra heat.
- Prepare 2 cups brown rice or quinoa according to package instructions, maintaining a 2:1 or 2.5:1 water-to-grain ratio for fluffy texture.
- Heat 1 tbsp oil in a large skillet at medium-high heat. Add mushroom slices and cook undisturbed for 3-4 minutes until golden. Stir occasionally for another 2-3 minutes.
- Remove mushrooms from skillet. Add another tablespoon of oil and sauté onions for 2 minutes. Toss in bell peppers, carrots, broccoli, and snap peas. Stir-fry for 4-5 minutes until tender-crisp.
- Pour garlic-ginger soy sauce over vegetables. Return mushrooms to skillet and toss to coat evenly. Cook for 1-2 minutes to blend flavors.
- Serve stir-fry over brown rice or quinoa. Sprinkle sesame seeds and sliced green onions on top for garnish.
Notes
- Use a well-seasoned wok or cast-iron skillet for the best flavor development and even heat distribution.
- Chop vegetables into uniform sizes to ensure consistent cooking and a professional-looking presentation.
- Pat mushrooms dry before cooking to help them brown perfectly and prevent steaming instead of sautéing.
- For a gluten-free version, swap regular soy sauce with tamari and use maple syrup instead of honey.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg