Mushroom Stir-Fry

Name: Mushroom Stir-Fry
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 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; 2 tablespoons peanut oil; 2 stalks celery, thinly sliced diagonally; 1 medium onion, cut into 1/2-inch wedges; 0.75 pound shiitake mushrooms, trimmed and cut into 1/4-inch slices; 0.25 pound beech mushrooms, trimmed; 6 green onions; 0.25 pound enoki mushrooms, trimmed; 2 cloves garlic, minced; 1 teaspoon freshly grated ginger

4.4

(5)

4 Reviews

2 Photos

This mushroom stir-fry features a medley of mushrooms: shiitakes for meaty texture and earthy flavor, and beech and enoki mushrooms for visual appeal and textural interest. Who needs meat? This is bound to please both vegetarians and carnivores alike! The recipe makes just enough sauce to coat the vegetables, but feel free to double the sauce ingredients if you'd like extra to serve over rice or noodles.

Recipe by France C

Updated on May 1, 2023

overhead angle looking at a bowl of mushroom stir-fry over rice

2

Prep Time:

30 mins

Cook Time:

10 mins

Total Time:

40 mins

Servings:

4

Jump to Nutrition Facts

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
¾ pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
¼ pound beech mushrooms, trimmed
6 green onions, cut into 2-inch pieces, whites and greens separated and divided
¼ 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.

Tips

Vegetable oil can be used in place of peanut oil.

Editor's Note:

Please note the difference in total time when following the magazine version of this recipe.

Nutrition Facts (per serving)

189	Calories
11g	Fat
19g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 189
% Daily Value *
Total Fat 11g	13%
Saturated Fat 2g	9%
Sodium 776mg	34%
Total Carbohydrate 19g	7%
Dietary Fiber 4g	13%
Total Sugars 7g
Protein 5g
Vitamin C 10mg	52%
Calcium 37mg	3%
Iron 3mg	14%
Potassium 385mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.