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Milica

Mushroom Stir-Fry Recipe

When it comes to healthy and satisfying vegetarian meals, a mushroom stir-fry is an absolute winner. You can serve it over brown rice or quinoa, making it a wholesome meal that’s quick and easy to prepare.
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Course: Main Course
Cuisine: Asian
Ingredients Method

Ingredients
  

For the Stir-Fry
  • 8 oz mushrooms , sliced button, cremini, or shiitake work well
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup broccoli florets optional
  • 1 cup green beans
  • 1 medium carrot, sliced into thin rounds
  • 1 cup snap peas, trimmed
  • 1 small onion, thinly sliced
  • 2 tbsp olive oil or sesame oil
For the Garlic-Ginger Soy Sauce
  • 3 tbsp soy sauce or tamari for gluten-free
  • 2 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp honey or maple syrup for sweetness optional
  • Red pepper flakes for a bit of heat optional
For Serving
  • 2 cups cooked brown rice or quinoa
  • Sesame seeds and sliced green onions for garnish

Method
 

Prepare Your Ingredients
  1. Start by prepping all your vegetables. Slice the mushrooms, bell peppers, onion, and carrots. Trim the snap peas and cut the broccoli into small florets. This ensures that everything cooks evenly and quickly once you start stir-frying.
  2. Pro tip: Keep your vegetables bite-sized so that they can cook faster and absorb the flavors more effectively. Cutting them into similar sizes also makes for better presentation.
Make the Garlic-Ginger Soy Sauce
  1. In a small bowl, whisk together soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and honey (if using). For an extra kick, add a pinch of red pepper flakes. Set this sauce aside. The soy sauce provides the salty umami base, while the garlic and ginger add depth, and the honey (or maple syrup) brings in a touch of sweetness to balance the flavors.
Cook the Rice or Quinoa
  1. If you haven’t already, cook your brown rice or quinoa according to the package instructions. For quinoa, use a 2:1 water-to-quinoa ratio, and for brown rice, typically a 2.5:1 water-to-rice ratio works best. You want the grains to be tender and fluffy, as they’ll act as the base for your stir-fry.
Sauté the Mushrooms
  1. In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Once the oil is hot, add the sliced mushrooms. Let them cook undisturbed for 3–4 minutes. This allows them to brown and develop a rich flavor. After that, stir them occasionally, cooking for another 2–3 minutes until they are golden and have released their moisture.
  2. Mushrooms are the star of this dish, and letting them brown gives them that delicious, almost meaty texture. Be sure not to overcrowd the pan; cook them in batches if needed.
Cook the Vegetables
  1. Transfer the mushrooms to a plate and set them aside. In the same skillet, add another tablespoon of oil. Once hot, add the sliced onions and cook for 2 minutes until they start to soften. Next, toss in the bell peppers, carrots, broccoli, and snap peas. Stir-fry the vegetables for 4–5 minutes, just until they are tender-crisp.
  2. You want the vegetables to maintain some crunch for texture, but they should be cooked through enough to absorb the sauce. Broccoli and carrots take a bit longer to cook than the peppers and snap peas, so be mindful to stir frequently and check their doneness.
Add the Sauce and Mushrooms
  1. Once the vegetables are cooked to your liking, pour in the garlic-ginger soy sauce and toss everything to coat. Return the sautéed mushrooms to the skillet. Stir well, ensuring the sauce is evenly distributed and the mushrooms are heated through. Cook for another 1–2 minutes to allow the flavors to meld together.
  2. At this point, your kitchen will be filled with the mouth-watering aroma of garlic, ginger, and soy sauce mingling with the vegetables. Make sure to give it a taste test and adjust the seasoning if necessary. If you want more heat, sprinkle a bit more red pepper flakes.
Serve
  1. Spoon a generous portion of the stir-fry over a bed of brown rice or quinoa. Garnish with sesame seeds and sliced green onions for an extra pop of flavor and texture. Serve immediately.
  2. For added crunch, you can also toss in some toasted cashews or peanuts. If you love citrus, a splash of fresh lime juice right before serving can add a refreshing zest to the dish.
Customizing Your Stir-Fry
  1. One of the best things about this recipe is how adaptable it is. Here are some variations you can try:
  2. Protein boost: Add tofu or tempeh for extra plant-based protein. Just sauté it with the mushrooms for a satisfying meat substitute. Different veggies: Swap out the bell peppers for zucchini, or add spinach at the end for some leafy greens. Bok choy or baby corn also make great additions. Noodles option: Instead of rice or quinoa, serve this stir-fry over soba noodles, rice noodles, or even whole-wheat spaghetti for a fun twist.