Paleo Savory Mushroom Stir Fry
Elevate your weeknight dinner routine with this Paleo Savory Mushroom Stir Fry, a vibrant, nutrient-packed dish that’s bursting with flavor! Featuring a colorful medley of shiitake and cremini mushrooms, crisp bell peppers, tender broccoli florets, and julienned carrots, this recipe is a feast for both the eyes and the palate. Infused with the aromatic blend of garlic, ginger, and a silky coconut aminos-based sauce, this stir fry balances savory, tangy, and nutty notes for a truly satisfying meal. Ready in just 30 minutes, this gluten-free and dairy-free recipe is perfect for clean eating enthusiasts and Paleo diets alike. Serve it hot with a sprinkle of fresh cilantro and green onions for a perfectly wholesome and aromatic finish!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 3 large garlic cloves
- 1 inch piece ginger
- 8 ounces shiitake mushrooms
- 8 ounces cremini mushrooms
- 1 large bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 3 tablespoons coconut aminos
- 1 tablespoon lime juice
- 2 tablespoons almond butter
- 2 stalks green onions
- 0.25 cup cilantro leaves
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes
Instructions
Begin by preparing all the ingredients: Mince the garlic cloves and finely grate the ginger. Thinly slice the shiitake and cremini mushrooms, and julienne the bell pepper. Slice the carrot into thin strips using a julienne peeler or a knife. Chop the green onions, separating the white and green parts, and roughly chop the cilantro leaves.
In a small bowl, whisk together the coconut aminos, lime juice, and almond butter until smooth. Set this sauce aside for later.
Heat a large skillet or wok over medium-high heat and add the coconut oil. Once the oil has melted and is shimmering, add the garlic and ginger. Sauté for about 30 seconds until fragrant.
Add the mushrooms to the pan, and stir-fry for 3-4 minutes until they start to brown and release their moisture.
Toss in the bell pepper, broccoli florets, and carrot strips. Stir-fry the vegetables with the mushrooms for an additional 5 minutes, until they are tender but still crisp.
Pour the coconut aminos mixture over the vegetables and mushrooms. Stir well to coat everything evenly, and let the sauce simmer for about 2 minutes until it thickens slightly.
Add the sea salt, black pepper, and red pepper flakes to the stir fry, adjusting to taste.
Remove the stir fry from the heat and stir in the chopped green onions (reserving some for garnish) and cilantro leaves.
Serve the mushroom stir fry hot, garnished with the remaining green onion tops.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2143 mg | 93% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 32.2 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 361 mg | 28% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 3026 mg | 64% | |
*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.
