Dairy-Free Mushroom Stir-Fry
Experience the vibrant flavors and effortless charm of our Dairy-Free Mushroom Stir-Fry, a quick and wholesome recipe perfect for busy weeknights or a healthy lunch upgrade. This plant-based dish combines tender button and shiitake mushrooms with colorful bell peppers, crisp broccoli florets, and a savory homemade sauce featuring soy sauce, rice vinegar, and a hint of sesame oil. Enhanced with aromatic garlic, ginger, and green onions, every bite bursts with freshness and umami. Ready in just 30 minutes, this stir-fry is entirely dairy-free, gluten-free if needed, and packed with nutrients, making it a guilt-free delight. Serve it as a standalone dish or over rice or noodles for a satisfying, complete meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 3 large Garlic cloves
- 1 tablespoon Ginger
- 250 grams Button mushrooms
- 150 grams Shiitake mushrooms
- 1 medium Bell pepper
- 3 tablespoons Soy sauce (gluten-free if needed)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 2 stalks Green onions
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 150 grams Broccoli florets
Instructions
Peel and finely chop the garlic cloves. Grate or finely chop the ginger. Set aside.
Clean the button and shiitake mushrooms with a damp cloth and slice them thinly.
Chop the bell pepper into thin strips and chop the green onions, keeping the white and green parts separate.
In a small bowl, mix soy sauce, rice vinegar, sesame oil, cornstarch, and water to create the sauce. Stir well to dissolve the cornstarch completely.
Heat olive oil in a large skillet or wok over medium heat.
Add chopped garlic, ginger, and the white parts of the green onions to the pan. Sauté for 1 minute until fragrant.
Increase the heat to high and add sliced mushrooms, bell pepper, and broccoli florets to the pan. Stir-fry for about 5 minutes until the vegetables begin to soften.
Pour the prepared sauce over the vegetables. Stir well to combine and coat everything evenly.
Continue to cook for another 3-4 minutes until the sauce thickens and the vegetables are cooked but still crisp.
Season with salt and black pepper to taste.
Remove the stir-fry from heat and garnish with the green parts of the green onions and sesame seeds before serving.
Serve hot as a main dish or over rice or noodles for a complete meal.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4273 mg | 186% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 14.3 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 158 mg | 12% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2002 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
