Saucy Mushroom Stir-Fry (Print Version)

Mushrooms and peppers tossed with bold sauce and fresh herbs for a speedy, plant-based meal bursting with flavor.

# What You’ll Need:

→ Vegetables

01 - 400 g mixed mushrooms (cremini, shiitake, button), sliced
02 - 1 small red bell pepper, thinly sliced
03 - 2 spring onions, sliced, white and green parts separated
04 - 2 cloves garlic, minced
05 - 1 thumb-sized piece of fresh ginger, minced

→ Sauce

06 - 2 tablespoons soy sauce (use tamari for gluten-free)
07 - 1 tablespoon oyster sauce or vegan oyster sauce
08 - 2 teaspoons toasted sesame oil
09 - 1 tablespoon rice vinegar
10 - 1 tablespoon maple syrup or sugar
11 - 1/2 teaspoon freshly ground black pepper
12 - 2 tablespoons water
13 - 2 teaspoons cornstarch

→ Garnish

14 - 1 tablespoon toasted sesame seeds
15 - 2 tablespoons fresh cilantro or parsley, chopped

# How to Make It:

01 - In a small bowl, whisk together the soy sauce, oyster sauce, toasted sesame oil, rice vinegar, maple syrup, black pepper, water, and cornstarch until smooth. Set aside.
02 - Heat a large non-stick skillet or wok over medium-high heat. Add a small amount of oil. Sauté the minced garlic, minced ginger, and white parts of the spring onion for 30 seconds until fragrant.
03 - Add the sliced mushrooms and bell pepper to the skillet. Stir-fry for 4 to 5 minutes until the mushrooms release their moisture and begin to brown.
04 - Quickly remix the sauce, then pour it into the pan with the vegetables. Stir-fry for another 2 to 3 minutes until the sauce thickens and evenly coats the mushrooms.
05 - Remove the stir-fry from the heat. Sprinkle with the green parts of the spring onion, toasted sesame seeds, and chopped cilantro or parsley.
06 - Serve immediately while hot, ideally with steamed jasmine rice or noodles.

# Additional Tips::

01 -
  • Quick to make so you can get dinner on the table in twenty minutes
  • Uses just a handful of familiar sauces and vegetables from the pantry
  • Naturally vegetarian and easily made vegan or gluten-free
  • Tastes restaurant-worthy without complicated steps or special gadgets
02 -
  • Packed with plant-based protein and fiber
  • Easily adjusted for gluten-free vegan or spicier versions
  • Sauce thickens up beautifully every time for that takeout feel
03 -
  • Slice mushrooms evenly so they cook at the same rate
  • Do not overcrowd the pan or the mushrooms will steam instead of brown
  • For the glossiest sauce whisk ingredients just before adding and stir until thickened and clear

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